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:
Ingredients
- 1 1/2 teaspoon egg replacer (such as Ener-G Egg Replacer)
- 1 cup almondmilk
- 1/2 cup pure maple syrup
- 1/4 cup 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
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:
Per serving: 180 calories (60 from fat), 7g total fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 29g carbohydrates (1g dietary fiber, 12g sugar), 2g protein.
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.
See our Terms of Service.
Ingredients
- 1 1/2 teaspoon egg replacer (such as Ener-G Egg Replacer)
- 1 cup almondmilk
- 1/2 cup pure maple syrup
- 1/4 cup 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