Ingredients
- 180 g whole-wheat flour
- 5 g baking soda
- 3 g ground ginger
- 2 g ground cinnamon
- 1 g ground cloves
- 2 g salt
- 1 large egg
- 180 ml low-fat milk
- 120 ml Québec maple syrup
- 45 ml canola oil
- 15 ml apple cider vinegar
Method
- Heat the oven to 175 °C and line a 20 cm square pan.
- Whisk flour, baking soda, spices, and salt in a bowl.
- Whisk egg, milk, maple syrup, oil, and vinegar; stir into the dry ingredients just until smooth.
- Pour into the pan and bake for 28–32 minutes, until the center springs back.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar
Conversion used: Replace 200 g brown sugar with 120 ml maple syrup; reduce the milk by 60 ml and lower the traditional 190 °C oven by 15 °C.
Why Quebec maple syrup: Whole-wheat flour and reduced oil make this classic spice cake more filling without sacrificing moisture. Maple adds floral caramel notes that naturally support ginger and warm spices.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →