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Super Moist Pecan Maple Sponge Cake

5 from 1 vote
Sharon Berkowitz – @berko_made
We have the perfect maple sponge cake recipe for you, so hurry up and put that kettle on for a cup of tea.
Servings: 8


  • 3 large eggs
  • ¾ cup/150 grams sugar / monk fruit sweetener
  • 1 cup/250 milliliters coconut cream
  • ¾ cup/150 grams oil
  • cups/350 grams flour
  • 1 tablespoon/10 grams baking powder
  • ¼ teaspoon maple / vanilla extract
  • cups/200 grams pecans, chopped
  • 3 tablespoons/30 grams brown sugar
  • 2 teaspoons/10 grams cinnamon


  • ¾ cup maple syrup


  • Preheat the oven to 350 F (180 C).
  • Add the coconut cream, oil and maple extract and mix well. Whip the eggs for 30 seconds and gradually add the sugar. Whip for another 2-3 minutes until you get a light mixture.
  • Add the flour and baking powder and keep whipping until well combined.
  • Line up a medium size baking pan with parchment paper and pour in the batter. Shake the pan to spread the batter evenly.
  • Mix the pecans with the brown sugar and cinnamon in a bowl and sprinkle on top.
  • Bake for about 20-25 minutes. Check the cake with a wooden pick/skewer: if it comes out dry – it is ready.
  • Poke holes in the cake with the pick and pour the maple syrup on top. Serve warm with a scoop of vanilla ice cream.


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