Maple Bundt Cake

• 3 1/2 cups whole-wheat pastry flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 1/2 cups pure maple syrup
• 23 cup canola oil
• 2 Tbs. vanilla extract
• 1 Tbs. apple cider vinegar
• 2 tsp. maple extract
• Confectioners sugar, for dusting

1. Preheat oven to 325F.
2. Lightly coat 10-inch Bundt pan with cooking spray.
3. Whisk together flour, baking powder, baking soda, cinnamon, and salt in bowl.
4. Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl.
5. Stir in flour mixture until just blended.
6. Pour batter into prepared pan.
7. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan.
8. Cool in pan on rack 20 minutes.
9. Unmold onto rack, and cool completely.
10. Dust with confectioners sugar before serving.

wholewheat pastry, baking powder, baking soda, ground cinnamon, salt, maple syrup, canola oil, vanilla, apple cider vinegar, maple, confectioners sugar

Taken from www.vegetariantimes.com/recipe/maple-bundt-cake/ (may not work)