This gluten-free maple pecan loaf cake is a simple yet delicious dessert, perfect for fall. The rich maple flavor and crunchy pecans make it a hit for any occasion. It is great with a cup of coffee or served as an easy dessert. Once you try it, you will want to make it again and again! There is also a dairy-free version!
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Each bite of this moist and tender gluten free maple pecan cake is like a cozy hug on a crisp autumn day. This cake recipe comes together easily and works well as a dessert, or it can be served with breakfast or brunch. Make this cake a loaf cake as I did, or make it a sheet cake with frosting. Either way, it will taste delicious.
I am excited to introduce you to this new cake recipe. It is so decadent, but it is a classic cake that is so easy to make. It has a rich, buttery flavor with lots of crunchy pecans mixed into the cake. I will walk you through every step to make the cake recipe below.
If you love maple, you may also want to try my Gluten-Free Maple Shortbread Cookie recipe. If you love cake, I have dozens of incredible gluten-free cake recipes for you to try. You will find everything from loaf cakes to fancy cakes!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with Namaste. Other blends should work as well; just keep an eye on the moisture level. Every blend has a different starch-to-grain ratio, so you may need to adjust the wet or dry ingredients.
- Xanthan Gum – If the blend you use doesn’t contain a binder, add 3/4 teaspoon of xanthan gum or guar gum.
- Sugar – I used brown sugar in this recipe. Light or dark brown sugar works well either way.
- Baking Powder – Use aluminum-free baking powder.
- Butter – I used unsalted butter. Dairy-free butter also works well in this recipe.
- Maple Syrup – Use pure maple syrup and not a corn syrup maple syrup brand.
- Milk or Non-Dairy Milk – I used Oatly oat milk to make this recipe. Other non-dairy milk types will also work well.
- Eggs – Use large eggs.
- Pecans – Raw, unsalted pecans give the best flavor.
A Note From My Kitchen
This maple pecan loaf is one of those recipes that fill your entire kitchen with delicious scents. It uses simple ingredients, and nobody will be able to tell it is gluten-free. I tested this recipe twice. I was surprised it worked out so quickly. I tested this recipe using both regular milk and almond milk, as well as regular and dairy-free butter (Earth Balance). There was very little difference in flavor or texture. Real butter added a slight creaminess, but the dairy-free version was excellent.
How to Make a Gluten-Free Maple Pecan Cake (Step-By-Step)
Preheat the oven to 350°F. Ensure the oven rack is positioned in the center of the oven.
Step 1: In a large mixing bowl, combine the gluten-free flour, brown sugar, baking powder, and salt. Whisk to blend.
Step 2: In a microwave-safe bowl, partially melt the butter with the maple syrup. I microwaved mine for 30 seconds. Whisk in the eggs and milk. Add the pecans and mix.
Step 3: Pour the wet ingredients into the dry ingredients. Mix until the two are barely mixed. (Overmixing the batter will make your cake denser.)
Step 4: This is what your batter should look like. Add more flour or milk if you need to adjust your batter. It is normal to make these adjustments, so don’t worry. It is because every gluten-free blend has a different starch-to-grain ratio. Read Why Gluten-Free Flour Blends Vary to learn more about this.
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Step 5: Line a loaf pan with parchment paper. I am using an 8.5×4.5 cast iron loaf pan to make this recipe. You can use a slightly larger loaf pan, but your cake may not be as tall as if using a smaller pan. Add the cake batter to the loaf pan. Optional: Add pecan halves in a decorative pattern over the top of the batter.
Step 6: Bake the maple pecan cake for 45 minutes. The actual baking time may vary depending on the size of the loaf pan or cake pan used. I recommend using the toothpick test to ensure your cake is thoroughly baked. Insert a toothpick in the middle of the cake. If you pull it out and see crumbs or batter, the cake needs to bake longer.
Step 7: Remove the pan from the oven to a cooling rack. After 10 minutes, lift the cake from the pan with the parchment paper and set it back on the rack to cool. Cut the cake when it is fully cooled.
You may also want to make a loaf of this Gluten-Free Pineapple Coconut Cake.
Tips For Success
1. I do not recommend using a stand mixer. It will overmix your cake batter, making your cake turn out denser.
2. Add 1/2 teaspoon of maple extract to the wet ingredients for a stronger maple flavor.
Frequently Asked Questions:
This maple pecan cake is easily made dairy-free by using plant-based butter and milk.
You can make this cake nut-free by omitting the pecans. I also love using chocolate chips in place of the pecans.
Store this cake in an airtight container in the refrigerator. I like to slice it and put it into the container. It will keep fresh for up to 4 days.
Yes, you can freeze this maple cake whole or in slices. To freeze it whole, wrap the fully cooled cake in plastic wrap, then in aluminum foil. Slide it into a gallon-sized freezer-safe zipper bag. To freeze in slices, place the slices into a freezer bag.
More Gluten-Free Loaf Bread and Cakes:
If you love baking cake and sweet bread in a loaf pan, here are some more delicious recipes to try:
- Gluten-Free Zucchini Bread
- Easy Gluten-Free Lemon Loaf Cake
- Gluten-Free Pumpkin Bread
- Chocolate-Gluten Free Banana Bread
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten-Free Maple Pecan Loaf Cake (Soft and Fluffy!)
Ingredients
- 2 ¼ cups gluten free flour blend * see notes
- 1 cup brown sugar
- 2 teaspoons baking powder aluminum-free
- ¼ teaspoon salt
- ½ cup unsalted butter
- 3 large eggs
- ⅓ cup maple syrup * see notes
- 1 ¼ cups milk or non-dairy
- ¾ cup chopped pecans
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Instructions
- Preheat the oven to 350º F. Be sure the oven rack is set in the middle of the oven.
- In a large mixing bowl, add the 2 1/4 cups gluten free flour blend, 1 cup brown sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Whisk to blend.
- In a microwave-safe bowl, partially melt the 1/2 cup unsalted butter with the 1/3 cup maple syrup. I microwaved mine for 30 seconds. Whisk in the 3 large eggs and 1 1/4 cups milk or non-dairy . Add the 3/4 cup chopped pecans and mix.
- Pour the wet ingredients into the dry ingredients. Mix until the two are barely mixed. (Overmixing the batter will make your cake denser.)
- Line a loaf pan with parchment paper. I am using an 8.5×4.5 cast iron loaf pan to make this recipe. You can use a slightly larger loaf pan, but your cake may not be as tall as if using a smaller pan. Add the cake batter to the loaf pan. Optional: Add pecan halves in a decorative pattern over the top of the batter.
- Bake the maple pecan cake for 45 minutes. The actual baking time can vary depending on the size of the loaf pan or cake pan you use.
- I recommend using the toothpick test to ensure your cake is thoroughly baked. Insert a toothpick in the middle of the cake. If you pull it out and see crumbs or batter, the cake needs to bake longer.
- Remove the pan from the oven to a cooling rack. After 15 minutes, lift the cake from the pan with the parchment paper and set it back on the rack to cool. Cut the cake when it is fully cooled.
- You can make this cake nut-free by omitting the pecans. I also love using chocolate chips in place of the pecans. This maple pecan cake is very easy to make dairy-free by using plant-based butter and milk.
Notes
- I tested this recipe with Namaste gluten free flour blend. Other blends should work as well; just keep an eye on the moisture level. Every blend has a different starch-to-grain ratio, so you may need to adjust the wet or dry ingredients.
- If your blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
- Store this cake in an airtight container in the refrigerator. I like to slice it and put it into the container. It will keep fresh for up to 4 days.
- You can easily freeze this cake. I prefer freezing it in slices, but you can freeze it whole as well. Store in a freezer-safe container or zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Gluten-Free Related Reading
Gluten-free baking is like a science experiment. There are so many things you need to understand the different components of baking without gluten. My Gluten-Free Resources Section is here to help teach you the tools you need to know to become a confident gluten free baker.
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
The Best Gluten Free Flour Blends – And how to use them!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I found this recipe super easy to follow all the steps. I used the maple extract and the flavor was so good. The texture was just a little dense because I’m sure I over mixed it. Now that I made it once the next time I will stir it less. The recipe is definitely a keeper!
Hi Debbie, you didn’t mention the flour blend you used. How thick was your batter?