Maple Crunch Cake with Maple Pecan Swirl Ice Cream

 I’m going to throw myself into a maple syrup -induced coma any moment now. A happy sugar coma.

Maple Crunch Cake with Maple Pecan Swirl Ice Cream recipe | The Canadian Cabin

I tend to do that when I go home to Canada. All those foods you associate with growing up? Splurge time. All dressed potato chips.
Ketchup chips.
Reece’s pieces.
Proper lemonade.
Summer harvest pie.
Sour peach candies.
Baby carrots (the tiny little smooth type sold in a bag. Dipped in ranch dressing.)
Raspberries. I’ve breathed in a container a day.
Curd cheese. *squeak!*
Snow peas.

… you get the picture.

As for that maple syrup? I was visiting Lanark County for a bit. “Maple Syrup Capital of Ontario”.
So really? Totally in my element.

And now, after 3 weeks of gorging, I find myself waddling back onto the plane.

Adios, Canada. I’ll be home to see you again soon xx

Mini Gluten Free Maple Crunch Cakes
Prep time
Cook time
Total time
  • 1½ cups sf gf flour
  • ½ cup gf plain flour
  • 1 cup white sugar
  • 150g butter
  • ½ cup maple syrup
  • ½ cup milk
  • ½ cup pecans
  • 3 eggs
  • 1 tsp vanilla essence
  1. Mix together the flours, white sugar, butter, maple syrup, milk, and pecans.
  2. Beat in the eggs and vanilla essence.
  3. Pour into mini cake pans, and bake for 1 hour at 140oC

I didn’t use eggs in this following recipe, however adding 2 egg yolks is usually the norm. Eggs tend to keep ice cream from forming ice crystals and give you that smooth creaminess, among other things.
Maple Pecan Swirl Ice Cream
  • ½ cup thickened cream
  • ½ cup milk
  • ¼ cup maple syrup
  • ½ white sugar
  • ¼ cup crushed pecans
  1. Over medium heat, stir together the thickened cream, milk, maple syrup and white sugar until the sugar is dissolved.
  2. Stir in the crushed pecans.
  3. Place in fridge to cool before using ice cream maker.

Maple Crunch Cake with Maple Pecan Swirl Ice Cream Maple Crunch Cake with Maple Pecan Swirl Ice Cream


  1. They look ridiculously good, but then, most things with maple syrup do! Welcome back to Australia 🙂

  2. It’s been 25 years since I was in Canada, and the border is only a couple of hours away. Why don’t I go there? Canadians are such great people, and the food. Oh, the food. You’ve made me teary with jealousy. These recipes are now bookmarked and on my ‘to do’ list. I’m so glad you were able to go and bring this back for all of us. Thank you for sharing.

  3. Thanks Vanessa, it’s good to have my kitchen back at least, even if I do wish I was still home in Canada!
    And wow, Mac, that’s a long time! Lots have changed in 25 years for sure. 🙂

  4. I almost hyperventilated when I happened across this recipe while looking for a recipe for maple something ice cream but may have actually shed a tear when I noticed that those amazing looking cakes are made with GF flour. My daughter and I (both celiacs)are dying to try this. Thank you, thank you!

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