Gluten Free Maple Pecan Loaf Cake

Name: Gluten Free Maple Pecan Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 1/4 cups gluten free flour blend (* see notes); 1 cup brown sugar; 2 teaspoons baking powder (aluminum-free); 1/4 teaspoon salt; 1/2 cup unsalted butter; 3 large eggs; 1/3 cup maple syrup (* see notes); 1 1/4 cups milk or non-dairy; 3/4 cup chopped pecans

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This gluten-free maple pecan loaf cake is a simple cake to make and is perfect for fall. The rich maple flavor and crunchy pecans make it a hit for any occasion. It’s great with a cup of coffee or served as an easy dessert. Once you try it, you’ll want to make it again and again! There is also a dairy-free version!

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The top view of a cut gluten free maple pecan loaf cake on a cutting board.

Table of Contents

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, yet it works well as a dessert or served with breakfast or brunch. Make this cake a loaf cake like I did, or make it a sheet cake with frosting. Either way, it will taste delicious.

I am excited to introduce this new cake recipe to you. 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 this 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!

Allergen Information:

This homemade maple cake recipe is gluten-free, soy-free, and oat-free. You can easily make it dairy-free using plant-based butter and milk. I haven’t tested an egg-free version yet. To make this cake nut-free, swap the pecans for chocolate chips.

A mason jar filled with gluten free flour sitting on the counter.

Flour Blend Tested:

Namaste – I have been experimenting more with this flour blend, and I have really enjoyed it. It is the only organic gluten free flour blend on the market, and it is reasonably priced. It worked very well to make this cake recipe turn out fluffy and delicious.

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 the flour blend listed above. 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 or guar gum.
Sugar – I used brown sugar in this recipe. Light or dark brown sugar both work well.
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 size large eggs.
Pecans – I used raw, unsalted pecans.

Tips For Success

1. I do not recommend using a stand mixer. It will overmix your cake batter and make your cake turn out more dense.
2. Add 1/2 teaspoon of maple extract to the wet ingredients for a stronger maple flavor.

Step-By-Step Photos and Directions:

Preheat the oven to 350º F. Be sure the oven rack is set in the middle of the oven.

Photos of the wet and dry ingredients in glass mixing bowls.

Step 1: In a large mixing bowl, add 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.

Photos of the wet and dry ingredients together and of the final cake batter.

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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.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Photos of the cake before and after baking.

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 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.

Step 7: 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.

Frequently Asked Questions:

Can you make this gluten free maple pecan cake dairy-free?

This maple pecan cake is very easy to make dairy-free by using plant-based butter and milk.

Can you make this cake nut-free?

You can make this cake nut-free by omitting the pecans. I also love using chocolate chips in place of the pecans.

How do you store this loaf cake?

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.

Can you freeze this maple cake?

Yes, you can freeze this maple cake whole or in slices. To freeze it whole, wrap the fully cooled cake in plastic, then aluminum foil. Slide it into a gallon-sized freezer-safe zipper bag. To freeze in slices, place the slices into a freezer bag.

The front view of a sliced loaf of maple pecan cake.

Whisking dry ingredients in a glass bowl.

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Four storage jars filled with gluten free flour blends.

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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!