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Vegan Maple-Almond Cake

Serves 9
Time 50 min
Almond milk and maple syrup are the keys to this delectable treat. Perfect with Vegan Cocoa Glaze drizzled over the top. To make a double layer or 9x13-inch cake, simply double the recipe.
Ingredients
  • 1 1/2 teaspoon egg replacer (such as Ener-G Egg Replacer)
  • 1 cup almond or soy milk
  • 1/2 cup maple syrup
  • 1/4 cup canola oil
  • 2 teaspoons white or cider vinegar
  • 1/2 teaspoon pure 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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Method

Preheat the oven to 350°F. 

Grease and flour a 9-inch round or square cake pan. Set aside. 

In a large bowl whisk together egg replacer, almond or soy milk, syrup, oil, vinegar and vanilla; set aside. 

In a separate bowl mix flours, baking powder, salt and baking soda, then add flour mixture to milk mixture and stir to combine. 

Pour batter into prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

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.
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  • 1 1/2 teaspoon egg replacer (such as Ener-G Egg Replacer)
  • 1 cup almond or soy milk
  • 1/2 cup maple syrup
  • 1/4 cup canola oil
  • 2 teaspoons white or cider vinegar
  • 1/2 teaspoon pure 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.