1 tb Flaxseeds
3/4 c Soy milk
3/4 c Whole-wheat pastry flour
3/4 c Unbleached white flour
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Salt
1/2 c Maple syrup
6 tb Canola oil
1 tb Pure vanilla extract
1 1/2 ts Cider vinegar
Rice Syrup Glaze; (optional)
(See separate recipe)
10 SERVINGS DAIRY-FREE
This recipe makes a fabulous snack or not-too-rich dessert. For even
more flavor, serve with fresh berries.
Preheat oven to 350 F. Grease an 8-inch square baking pan. In coffee
grinder or small food processor, grind flaxseeds. Transfer to blender
along with 1/4 cup soy milk; let mixture soak 5 minutes.
Meanwhile, in large bowl, sift both flours, baking powder, baking
soda, cinnamon nutmeg and salt.
To mixture in blender, add maple syrup, oil, vanilla extract, cider
vinegar and remaining 1/2 cup soy milk and blend thoroughly.
Gradually add maple syrup mixture to flour mixture, mixing well with
wooden spoon.
Pour batter into prepared pan, spreading evenly. Bake until cake
pulls away from sides of pan and is firm with a little spring to the
touch, 25 to 30 minutes. Let cool for 10 minutes in pan.
To remove from pan, run knife around edge of pan and turn cake out
onto wire rack. If desired, using pastry brush, spread warm Rice
Syrup Glaze over cake.
PER SLICE: 267 CAL.; 3G PROT.; 9G TOTAL FAT (1G SAT. FAT); 45G CARB.;
0 CHOL.; 299MG SOD.; 2G FIBER
Yields
10 servings