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 cake or 9x13 pan, simply double the recipe.

• 1 1/2 teaspoons egg replacer (such as Ener-G Egg Replacer)
• 1 cup almond or organic soy milk
• 1/2 cup pure maple syrup
• 1/4 cup expeller pressed canola oil
• 2 teaspoons white or apple cider vinegar
• 1/2 teaspoon vanilla extract
• 1 cup unbleached organic white flour
• 1/2 cup organic whole wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda

Preheat oven to 350°F. Spray and flour a 9x9-inch round or square cake pan using olive or canola oil spray. Set aside. In a large bowl whisk together the egg replacer, almond or soy milk, canola oil, vinegar, and vanilla until completely combined. In a separate bowl, mix white flour with pastry flour, baking powder, salt, and baking soda. Add to liquid ingredients stirring to combine. Pour batter into prepared pan. Bake approximately 35 to 40 minutes or until done when tested with a toothpick.

Nutrition Info

Per serving (72g-wt.): 170 calories (60 from fat), 7g total fat, 0g saturated fat, less than 1g dietary fiber, 2g protein, 27g carbohydrate, 0mg cholesterol, 230mg sodium

from http://www.wholefoodsmarket.com/recipes/dessert/cake_vegan.html