Low Sodium Maple Cake
Indulge in the cozy sweetness of this Low Sodium Maple Cake, a heart-healthy twist on a classic dessert. Featuring the rich flavor of pure maple syrup and a warm hint of cinnamon, this cake delivers natural sweetness while minimizing its sodium content with sodium-free baking powder and unsalted butter. Perfectly moist and tender, thanks to the addition of apple cider vinegar and low-fat milk, this simple-yet-elegant treat is ideal for any occasion. Ready in under an hour, it’s a guilt-free dessert that pairs beautifully with a cup of tea or coffee. Serve it plain for a rustic charm or dress it up with a dollop of whipped cream for a special touch. This low sodium cake recipe is proof that healthier baking can still mean decadence!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder (sodium-free)
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 2 pieces Large eggs
- 0.5 cup Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.75 cup Low-fat milk
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon. Set aside.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes.
Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition.
Stir in the pure maple syrup and vanilla extract until fully incorporated.
In a small bowl, combine the low-fat milk and apple cider vinegar. Allow it to sit for 2 minutes.
Alternately add the flour mixture and the milk mixture to the batter, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Once cool, slice the cake and serve plain or with a dollop of whipped cream if desired.
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 427.1 g | 155% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 231.5 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 445 mg | 34% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
