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If you want a special dessert that’s rich, moist, and full of warm flavor, try this Sour Cream Maple Cake. This version has been adapted to be both gluten free and eggless while keeping the classic maple flavor intact. Sour cream gives the crumb extra tenderness and moisture, and the maple buttercream finishes it perfectly.
I was searching for a cake that felt a little different from the usual chocolate or yellow cake when I found an old-fashioned sour cream maple cake recipe that inspired this adaptation. With only a few swaps and small changes, I converted it to a gluten free, eggless version that still delivers the familiar maple taste and tender texture.
The cake batter is simple to make and requires just one bowl. It combines maple syrup, oil, sour cream, a reliable egg replacer, two kinds of sugar, and a good gluten free flour blend for a moist, fluffy result. The maple buttercream adds a sweet, slightly tangy frosting that complements the cake without overpowering it.
Why You’ll Love This Sour Cream Maple Cake
- Double maple flavor: maple syrup is used in both the batter and the buttercream for a consistent, warm sweetness.
- Moist, tender texture thanks to sour cream and oil; it stays soft for days when stored properly.
- Adaptable and approachable: works year-round and can be made with common gluten free ingredients and an egg replacer.
What You’ll Need
- Dry ingredients: gluten free flour blend, baking powder, baking soda, salt.
- Fat: neutral oil such as canola or vegetable oil for a light crumb.
- Flavor: pure maple syrup, brown and granulated sugar, vanilla extract.
- Egg replacement: an egg replacer powder (mixed with water) or two eggs if not making it eggless.
- Richness and moisture: full-fat sour cream and whole milk.
- Maple buttercream: unsalted butter, powdered sugar, sour cream, maple syrup, and a pinch of salt.
How to Make Sour Cream Maple Cake
This cake comes together in a single bowl. Start by whisking the dry ingredients: gluten free flour, baking powder, baking soda, and salt. Add the wet ingredients—maple syrup, oil, milk, prepared egg replacer (or eggs), both sugars, sour cream, and vanilla—and gently mix with a rubber spatula until combined. Avoid over-mixing to keep the texture light.
Pour the batter into a prepared 9-inch square pan lined with parchment. Bake at 350°F for 35–40 minutes. To prevent over-browning, cover the cake loosely with foil after the first 20 minutes. Let it cool in the pan for about five minutes, then transfer to a wire rack to cool completely before frosting.
Maple Buttercream Frosting
The frosting is quick and creamy. Beat room-temperature unsalted butter until light and fluffy, then gradually add powdered sugar and mix until combined. Add room-temperature sour cream, pure maple syrup, and a pinch of salt, then beat until smooth and spreadable. If you prefer a thinner frosting, add a teaspoon of milk at a time until you reach the desired consistency.
For presentation, you can drizzle a little extra maple syrup over the frosting or sprinkle chopped toasted nuts for texture. I left my cake without the drizzle to keep the sweetness balanced.
Tips for Best Results
- Weigh your flour for accuracy. This cake works best with 407 grams (2 3/4 cups) of gluten free flour blend to avoid a dense crumb.
- Use room-temperature ingredients so they incorporate smoothly and you avoid over-mixing.
- Choose 100% pure maple syrup, not pancake syrup, to get a genuine maple flavor without added corn syrups or artificial ingredients.
- Full-fat sour cream gives the best texture and flavor for both cake and frosting.
- Beat the butter for the frosting long enough to get a light, fluffy texture—about five minutes with a stand mixer.
Did you try this sour cream maple cake? Leave a comment below or tag the author on social media with the recipe name and photos.
Related Gluten Free Cake Recipes
- Funfetti cake (gluten free)
- Marble cake (gluten free)
- Cinnamon roll cake (gluten free)
- Red velvet pound cake (gluten free)
📖 Recipe
Sour Cream Maple Cake – Gluten Free, Eggless
Ingredients
- 2 ¾ cups (407g) gluten free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) pure maple syrup
- ½ cup (120ml) canola oil
- ½ cup (120ml) whole milk, room temperature
- 2 tablespoons Bob’s Red Mill Egg Replacer, mixed with 4 tbsp water
- ¼ cup (50g) packed brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (56g) sour cream, room temperature
- 1 teaspoon vanilla extract
For the maple buttercream frosting:
- ½ cup (113g) unsalted butter, room temperature
- 2 cups (240g) powdered sugar
- 3 tablespoons sour cream, room temperature
- 2 tablespoons pure maple syrup
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving extra paper to hang over the sides. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt. Add maple syrup, oil, milk, prepared egg replacer, both sugars, sour cream, and vanilla. Stir with a rubber spatula until just combined; do not over-mix.
- Transfer the batter to the prepared pan. Bake for 35–40 minutes, removing from the oven and covering loosely with foil after the first 20 minutes to prevent excessive browning. Cool the cake in the pan for about 5 minutes, then transfer to a cooling rack to cool completely before frosting.
For the maple buttercream frosting:
- Beat the butter in a stand mixer with the paddle attachment until fluffy. Gradually add powdered sugar and mix until combined.
- Add sour cream, maple syrup, and salt while beating. Continue until the frosting is smooth and spreadable. Spread over the cooled cake.
Notes
- Follow the egg replacer package instructions. After mixing with water, let it sit a few minutes to thicken before adding to the batter.
- If you do not need an eggless cake, you can substitute 2 eggs for the egg replacer.