Maple Bundt Cake Recipe | Vegetarian Times Skip to main content

Maple Bundt Cake

In North America, maple remains the ultimate autumn sweetener. This simple dessert is so rich and sweet, it needs only a dusting of confectioners' sugar for decoration.



Ingredient Line: 
3 ½ cups whole-wheat pastry flour
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2 tsp. baking powder
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2 tsp. baking soda
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2 tsp. ground cinnamon
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½ tsp. salt
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1 ½ cups pure maple syrup
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⅔ cup canola oil
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2 Tbs. vanilla extract
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1 Tbs. apple cider vinegar
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2 tsp. maple extract


1. Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray.

2. Whisk together flour, baking powder, baking soda, cinnamon, and salt in bowl.

3. Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl. Stir in flour mixture until just blended.

4. Pour batter into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan on rack 20 minutes. Unmold onto rack, and cool completely. Dust with confectioners' sugar before serving.

Nutrition Information: 

4 g
Total Fat: 
13 g
Saturated Fat: 
<1 g
57 g
0 mg
384 mg
5 g
26 g
Serves 12

Comments on this Recipe

I too forgot the water. It really should be in the list of ingredients for people like me who bake with their "eyes closed". Waiting to see how it comes out.

I made this last night, and it turned out beautifully. The cake is light and the flavor from the maple is really nice and smooth, not overly sweet. Kind of like a French toast bundt!

I made this for the annual "Thanksgiving Night" at church and it was a real hit for all ages. It stayed moist the entire night and people asking for slices to take home. I will definitely be making this again.

I love deserts! Recently, I saw a new recipe about the Strawberry Tofu dessert on I think you should try it!

why is this so high in sodium??

This sounds wonderful but it does use a very large amount of maple syrup which is very expensive.

I know this is partially my being a space cadet, but I would really appreciate Vegetarian Times including water in the list of ingredients. I tend to skim a recipe for order of process, and then read off of the list as I add ingredients. I just went through the instructions to check the time, after I had put this cake in the oven, and noted that I had forgotten to add the 1 1/3 cup water. I am sure the cake is lovely, but this is a disappointment.

Surprisingly good texture and moisture for a cake made with all whole wheat flour and no eggs, butter, or sugar. Nice maple flavor and not too sweet. However, all that whole wheat flour gave the cake a somewhat bitter edge. Next time I'll use half whole wheat and half white pastry flour.

Maple Bundt Cake really good, but needs a binder! Beautiful, smells and tastes great, but after cooling and trying to slice, it all falls apart and crumbles. Ugly! Maybe applesauce instead of water??

Loved the cake. I added 1/2 cup of applesauce instead of water. Turned out perfect. 5 stars

Two tablespoons vanilla extract? Is that a typo? It seems excessive.

I'm guessing that's 2 teaspoons vanilla, not 2 tablespoons(?) I'll stick with the smaller amount for now, sounds right. And thanks for the heads-up about the water, commenters--won't forget to add it! ; )

Any ideas to substitute the oil???? I've sub'ed oil for applesauce before but if I do that for the water what could I use for the oil??

I meant applesauce for oil ;)

Where can I geet maple syrup in mumbai?

I made it yesterday and it's a hard rock - what a disappointment! Now I see comments mentioning water! Water? What water? That's NOT listed in the ingredients, and should be! I missed it completely in the text below because I hardly ever need to read instructions on how to make something. Because I use coconut oil in all my cooking and baking, I used it instead of the canola oil (it's really great in baked goods - adds a little "something"). I feel like I wasted all those great ingredients, and it really is a rock! I can see why. Well, I can crumble it up for the birds......

I am just reading the comments and noticed I forgot the water as well! I subbed puréed zucchini for all of the oil, so my cake didn't come out crumbly, more like a dense zucchini bread.

It's funny you say maple syrup is an autumn sweetener when sugaring season is the spring when the sap starts running. To this New England girl, the smell of maple syrup means warm weather is on the way!