Simple Truth Organic Grade A Dark Color Maple Syrup Description
- Organically Grown
- No Preservatives
- Robust Taste Maple Syrup
- Kosher
- USDA Organic
- Non-GMO
Simple Truth Organic products are formulated without genetically modified organisms (GMOs). The USDA's National Organic Program does not permit the use of ingredients made with GMOs for certified organic products.
Certified Organic by PCO, Spring Mills, PA
Directions
Refrigerate After Opening.
Free Of
Artificial flavors or preservatives, GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (60 mL)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
|
| Calories | 210 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 5 mg | 0% |
|
| Total Carbohydrate | 53 g | 18% |
|
| Sugars | 53 g | |
|
| Protein | 0 g | 0% |
|
| Calcium | | 8% |
|
| Iron | | 8% |
|
Other Ingredients: Organic maple syrup.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Blueberry-Lemon Layer Cake with Vanilla Cream Frosting
Who would think that a cake this pretty is easy to make? No one! And
that's part of the fun! The batter comes together quickly with only a few simple, wholesome ingredients. All-purpose flour provides the fluffiest texture, and lemon juice and zest make the cake seem to burst with rays of sunshine. The secret to blueberries dotted evenly throughout? Toss them with a little flour prior to mixing them in the cake to prevent them from sinking. The vegan vanilla frosting is made without butter using a silken tofu base and coconut cream. The result is creamy and rich, with the added benefit of being high-protein. You’ll find that the sponge is fluffy on the first day, and becomes moist and soft on the second day. It’s meant to be eaten both ways, so enjoy the change in texture and flavor.
Blueberry-Lemon Layer Cake with Vanilla Cream Frosting
Dry
- 7 oz. all-purpose flour
- 2 tsp. corn starch
- 1 + 1/2 tsp. aluminum-free baking powder
- 1/4 tsp. baking soda
Wet
- 4 oz. sugar
- 1/2 cup non-dairy milk
- 1/4 cup + 2 Tbsp. avocado oil
- 1/4 cup lemon juice
- Zest of one lemon
- 1 tsp. pure vanilla extract
Other
- 1 cup blueberries
- 1 tsp. white vinegar
Frosting
- 1 can (15 oz.) coconut whipping cream (coconut cream)
- 1/2 lb. silken tofu
- 3 Tbsp. maple syrup
- 1-1/2 tsp. pure vanilla extract
Topping
- Wrap tofu in several layers of paper towel, place between plates with weight on top and press out water overnight in refrigerator. Chill coconut whipping cream overnight.
- Preheat oven to 360 degrees F. Line two 6-inch round cake pan with parchment paper.
- In mixing bowl, combine ¾ cup blueberries and 1 tsp. all-purpose flour; toss to coat berries.
- In large mixing bowl, combine all wet ingredients and mix well.
- In same bowl, add all sifted dry ingredients including remainder of all-purpose flour; Mix well.
- Add blueberries and white vinegar and gently mix.
- Divide batter equally into prepared pans and smooth down evenly. Sprinkle 1/4 cup blueberries on top of each.
- Bake 25 minutes or until toothpick comes out clean. Cool completely.
- To mixing bowl, add solidified cream that has risen to top of the can of chilled coconut cream. Beat with electric hand mixer until whipped. Add remaining frosting ingredients and continue to beat until smooth.
- Frost each cake with frosting, stack, smooth seams and top with blueberries.
- Store covered in refrigerator.
Get the ingredients you’ll need to make this beautiful cake!
