Basic Cake Recipe

Name: Basic Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. flaxseeds; 3/4 cup soy milk; 3/4 cup whole-wheat pastry flour; 3/4 cup unbleached white flour; 1 1/2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. ground cinnamon; 1 tsp. ground nutmeg; 1/2 tsp. salt; 1/2 cup maple syrup; 6 Tbs. canola oil; 1 Tbs. pure vanilla extract; 1 1/2 tsp. cider vinegar; Rice Syrup Glaze

Servings: persons

1 Tbs. flaxseeds
3/4 cup soy milk
3/4 cup whole-wheat pastry flour
3/4 cup unbleached white flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup maple syrup
6 Tbs. canola oil
1 Tbs. pure vanilla extract
1 1/2 tsp. cider vinegar
Rice Syrup Glaze

1
Preheat oven to 350F.
2
Grease an 8-inch square baking pan.
3
In coffee grinder or small food processor, grind flaxseeds.
4
Transfer to blender along with 1/4 cup soy milk; let mixture soak 5 minutes.
5
Meanwhile, in large bowl, sift both flours, baking powder, baking soda, cinnamon, nutmeg and salt.
6
To mixture in blender, add maple syrup, oil, vanilla extract, cider vinegar and remaining 1/2 cup soy milk and blend thoroughly.
7
Gradually add maple syrup mixture to flour mixture, mixing well with wooden spoon.
8
Pour batter into prepared pan, spreading evenly.
9
Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, 25 to 30 minutes.
10
Let cool for 10 minutes in pan.
11
To remove from pan, run knife around edge of pan and turn cake out onto wire rack.
12
If desired, using pastry brush, spread warm Rice Syrup Glaze over cake.

1807

kcal

Calories

162

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tbs. flaxseeds, 3/4 cup soy milk, 3/4 cup whole-wheat pastry flour, 3/4 cup unbleached white flour, and more.

Yes, Basic Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Basic Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions