Cake

2 cups white whole wheat flour or whole wheat pastry flour
1 cup Sucanat or organic whole cane sugar
2 tablespoons crystalized candied ginger, diced
1 tablespoon cornstarch
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
2 1/4 cups unsweetened applesauce
1 tablespoon lemon juice
1 teaspoon pure vanilla extract

Glaze

1/4 cup maple syrup
1 teaspoon cornstarch
generous pinch ground ginger

Instructions

Preheat oven to 350 degrees. Have ready a 10-inch bundt pan.

In a large bowl, combine flour, sugar, crystalized candied ginger, 1 tablespoon cornstarch, baking soda, 1 1/2 teaspoons ground ginger, cinnamon, salt, and cloves.

In a separate bowl, mix applesauce, lemon juice, and vanilla. Pour the wet into the dry ingredients, and whisk until just combined. Do not over mix.

Pour batter into bundt pan, and bake for 38 to 45 minutes or until toothpick in the center comes out perfectly clean.

Remove from oven and allow to rest on a cooling rack for 10 minutes. Invert onto a cake plate.

While the cake is cooling, you can prepare the glaze.

To prepare Maple Glaze, combine maple syrup, 1 teaspoon cornstarch, and a generous pinch of ground ginger in a small saucepan. Turn up the heat and bring to a boil for 1 minute. Remove from heat and allow the glaze to cool and begin to thicken. (You can hasten the cooling by placing the pan into a bowl of cold water.)

Poke lots of holes into the cake with a toothpick, and when the glaze has thickened but is still pourable, drizzle over the cake. Serve warm or at room temperature.

(Adapted from Susan Voisin’s FatFree Vegan Kitchen)

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen