nutritional information

Per Slice:

  • Calories: 361
  • Protein: 4 g
  • Total Fat: 13 g
  • Saturated Fat: <1 g
  • Carbohydrates: 57 g
  • Cholesterol: 0 mg
  • Sodium: 384 mg
  • Fiber: 5 g
  • Sugar: 26 g
Vegan

Maple Bundt Cake

Maple Bundt Cake

Serves 12

In North America, maple remains the ultimate autumn sweetener. This simple dessert is so rich an sweet, it needs only a dusting of confectioners' sugar for decoration.
  • 3 ½ cups whole-wheat pastry flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ½ tsp. salt
  • 1 ½ cups pure maple syrup
  • ⅔ cup canola oil
  • 2 Tbs. vanilla extract
  • 1 Tbs. apple cider vinegar
  • 2 tsp. maple extract
  • Confectioners’ sugar, for dusting

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.

October 2010 p.65

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comments

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.

Cynthia - 2012-05-19 16:15:38

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.

A. Williams - 2011-11-05 15:14:40

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

Anonymous - 2011-10-12 10:29:32

why is this so high in sodium??

sharon - 2011-10-05 11:13:48

I love deserts! Recently, I saw a new recipe about the Strawberry Tofu dessert on http://fourgreensteps.com/community/recipes/desserts-a-goodies-/strawberry-tofu-dessert. I think you should try it!

Vicky - 2011-01-03 10:07:49

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.

Chelsea - 2010-11-18 13:04:07

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!

Candice - 2010-11-03 11:37:27

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.

Jem - 2011-12-18 12:01:08