2tablespoonsBob's Red Mill Egg Replacermixed with 4 tablespoon water
¼cup (50g)brown sugarpacked
¼cup (50g)granulated sugar
¼cup (56g)sour creamroom temperature
1teaspoonvanilla extract
For the maple buttercream frosting:
½cup (113g)unsalted butterroom temperature
2cups (240g)powdered sugar
3tablespoonssour creamroom temperature
2tablespoonspure maple syrup
½teaspoonsalt
Instructions
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, etting extra paper hang over the sides of the pan. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Add maple syrup, oil, milk, egg replacer, both sugars, sour cream, and vanilla extract and stir with a rubber spatula until just combined, being careful not to over-mix.
Transfer the batter into the prepared pan. Bake for 35-40 minutes, removing from oven and covering with foil after the first 20 minutes. Cool the cake in the pan for about 5 minutes before removing and transferring to a cooling rack. Allow to cool completely before frosting.
For the maple buttercream frosting:
In a stand mixer with the paddle attachment, beat the butter until fluffy. Gradually add in powdered sugar and beat until combined.
Add sour cream, maple syrup, and salt while beating until combined.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, feel free to use 2 eggs instead of the egg replacer.