Vegan Cake

Vegan Cake

Serves 9

Almond milk and maple syrup are the keys to this delectable treat. Perfect with Vegan Cocoa Glaze. To make a double layer or 9x13-inch cake, simply double the recipe.

  • 1 1/2 teaspoons egg replacer (such as Ener-G Egg Replacer)
  • 1 cup almondmilk
  • 1/2 cup pure maple syrup
  • 1/4 cup expeller-pressed canola oil
  • 2 teaspoons white or cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
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Preheat oven to 350°F. Spray and flour a 9-inch round or square cake pan using olive or canola oil spray. Set aside. In a large bowl whisk together egg replacer, almond or soy milk, maple syrup, oil, vinegar and vanilla until completely combined. In a separate bowl, mix flours, baking powder, salt and baking soda, then add to bowl with milk mixture, stirring to combine. Pour batter into prepared pan. Bake approximately 35 to 40 minutes, or until done when tested with a toothpick.

Nutritional Info: 
Per Serving:180 calories (60 from fat), 7g total fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 29g carbohydrate (1g dietary fiber, 12g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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