Raspberry Apple Brunch Cake


  • 1 1/2 c. unbleached white flour
  • 1 1/4 c. whole white wheat flour
  • 1 Tbsp. + 1 tsp. baking powder, aluminum free
  • 1/2 tsp. sea salt
  • 1/2 c. canola oil
  • 1/2 c. pure maple syrup
  • 2 Tbsp. vanilla
  • 1 tsp. cinnamon
  • 1 c. soy milk
  • 1/2 c. raspberries, fresh or frozen
  • 1 c. yellow delicious apple slices
  • 1/4 c. pecan pieces

Maple Glaze:

  • 1/4 c. pure maple syrup
  • 1 tsp. soy margarine


  1. Combine dry ingredients and mix. Make a well in the center and add wet ingredients. Mix well.
  2. Pour into oil-sprayed 9 x 12 inch baking dish and top with apples, then sprinkle with raspberries and pecans.
  3. Bake at 350 degrees for 25 – 30 minutes, or until toothpick comes out clean.
  4. Heat maple syrup and margarine in a small saucepan until it changes color and thickens slightly. Drizzle over cake.
Browse Cook(s): Linda Johnson
Browse Theme(s): Breakfast Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.