Maple Walnut Cake or Cupcakes | Keto | Gluten- Free | Vegan | Dairy- Free

MAPLE WALNUT
CAKE OR CUPCAKES

FOR DAIRY FREE

sub butter for plantbased
spread and omit cream cheese.
FOR VEGAN

sub egg for egg replacer or
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°

1 PACKAGE OF SUPERIOR BAKES VANILLA
CAKE MIX
4 EGGS
½ CUP OLIVE OIL
½ CUP CRUSHED WALNUTS
2 TSP CINNAMON
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP MAPLE EXTRACT (OR 2 TBSP SUGAR
FREE MAPLE SYRUP ALTERNATIVE)

GARNISH:
¼ CRUSHED WALNUTS

CAKE:
1. Mix with a whisk or stand mixer, cake mix, eggs, olive oil,
cinnamon, and walnuts until the consistency is smooth and
thick and there are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, maple extract or syrup and
sweetener until combined. Increase speed slowly to a high
speed until icing resembles a light and fluffy texture.
2. Pipe or spread icing onto cupcakes to your desired amount,
top with crushed walnuts.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!