- 110 g all-purpose flour
- 55 g whole wheat flour
- 105 g white granulated sugar
- 1/2 tsp baking soda (left this quantity as-is, because I found the original recipe tasted a little too much of baking soda)
- 1/8 tsp salt, plus about 1/16 tsp salt
- 75 g neutral oil
- 113 g plain vegan yogurt
- 3/4 tsp vanilla extract
- 225 g maple syrup (I was able to find late-season Grade A Amber by the can(!) at the local Farm Boy)
- 50 g plant based milk
- 1/2 tsp vanilla extract
- pinch of salt
- splash of apple cider vinegar
The last batch of these ended up being sweeter than I'd have cared for, so — while I added 50% to almost everything in the cake recipe to fill 6 ramekins — I kept the sauce quantity as-is in the original recipe. I didn't bother with cooking the sauce this time and it still turned out as intended. The cider vinegar was added to try to build some depth of flavour into the sauce, but I found it didn't make much of a difference. I found it surprising that the maple flavour didn't come through much at all, and think I'll try adding a bit of maple extract next time to try to boost that.
