I tried a new vegan cake recipe yesterday. Like most vegan cake recipes, this one uses vinegar to create air and lightness. I was impressed with the height this new cake recipe had, which is often a challenge for vegan recipes.
Surprisingly, this cake uses no sugar, but it does use a small fortune in maple syrup, especially considering maple syrup prices are expected to rise due to climate change.
I am really big on spelt and use it in all of my baked goods. If you don’t have spelt flour, you can use whole wheat pastry flour instead.
Vegan, No Sugar, Maple Syrup Spelt Bundt Cake Recipe
Preheat oven to 325 degrees. Oil and flour a bundt pan.
- 2 cups organic unbleached white flour
- 1 1/2 cups organic spelt flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons organic cinnamon
- 1/2 teaspoon salt
Add to flour mixture:
- 1 1/2 cups maple syrup
- 2/3 cup organic canola oil
- 2 tablespoons organic vanilla
- 1 tablespoon white vinegar
Mix on medium speed for one minute, then high speed for two minutes. Pour into pan.
Bake for 55 minutes. Let cool for at least ten minutes before inverting out of pan.
Top with powdered sugar or your favorite frosting.
My children loved this cake; their father thought it a bit dry. Some sort of icing dripped over the top and down the sides could have solved that problem. It has a great flavor, in my opinion, and I love that it doesn’t use any sugar.
This recipe was adapted from the cookbook 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness.