Basic Cake
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:53pm

Ingredients




1 tablespoon flaxseeds
cup soy milk
cup whole-wheat pastry flour
cup unbleached white flour
teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
teaspoon salt
cup maple syrup
6 tablespoons canola oil
1 tablespoon pure vanilla extract
teaspoon cider vinegar
Rice Syrup Glaze, (optional)
(See separate recipe)

Preparation

1 10 SERVINGS DAIRY-FREE 2 This recipe makes a fabulous snack or not-too-rich dessert. For even more flavor, serve with fresh berries. 3 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. 4 Meanwhile, in large bowl, sift both flours, baking powder, baking soda, cinnamon nutmeg and salt. 5 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. 6 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. 7 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.