Basic Cake

Photo: flickr user h3_six

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

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.