Vegan Maple Cake

Serves 9
Time 50 min

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.

Special Diets:

Dairy FreeDairy Free
VegetarianVegetarian

Ingredients

    1 1/2 teaspoonsegg replacer (such as Ener-G Egg Replacer)
    1 cupalmondmilk
    1/2 cuppure maple syrup
    1/4 cupcanola oil
    2 teaspoonswhite or cider vinegar
    1/2 teaspoonvanilla extract
    1 cupall-purpose flour
    1/2 cupwhole wheat pastry flour
    2 teaspoonsbaking powder
    1/4 teaspoonfine sea salt
    1/4 teaspoonbaking soda

Exclusively for Prime members in select ZIP codes.

Method

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 a toothpick inserted in the center comes out clean. 


Cool in the pan for about 10 minutes, then invert onto a cooling rack.

Nutritional Info

Serving Size

Calories

180

Total Fat

7g

Saturated Fat

0g

Cholesterol

0mg

Sodium

230mg

Total Carbohydrate

29g

Dietary Fiber

1g

Total Sugars

12g

Protein

2g

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.