The plain cake is similar to a naturally sweetened muffin. Not overly sweet at all, making it a great breakfast or snack. You can use whole wheat flour for more fiber, regular all-purpose or a cake flour if you’d like a fancier texture. I am including the frosting I made, that I cut with strained Greek yogurt, but still leave in the butter and powdered sugar for some structure.

Note the yogurt, albeit thick, does need to be strained to get even thicker. It is a loose frosting, not like a buttercream. Yes, you can use maple in place of the powdered sugar, but it will be very very thin, like a creamy drizzle, not like frosting.

A note on sweeteners. Maple may be the least processed option here, but it does make for a different texture. A cane sugar will dry the cake up a bit, making it sturdier to hold or frost, but I know some folks prefer to use maple.