INGREDIENTS

INSTRUCTIONS

Ideal for any occasion, this light and elegant cake is sure to be a
hit with your friends.  Preheat oven to 350 F. Grease 9-inch round cake
pan. In coffee  grinder or small food processor, grind flaxseeds.
Transfer to blender  along with 1/4 cup soy milk; let mixture soak 5
minutes.  Meanwhile, in large bowl, sift flour, baking powder, baking
soda,  salt, cinnamon and turmeric.  To mixture in blender, add maple
syrup, lemon juice, oil, vanilla  extract and remaining 1/2 cup soy
milk. Add lemon peel and pulse once  or twice to combine. Gradually add
maple syrup mixture to flour  mixture, mixing well with wooden spoon.
Pour batter into prepared  pan. Bake until cake pulls away from sides
of pan and is firm with a  little spring to the touch, about 25
minutes. Let cool for 10 minutes  in pan. To remove from pan, run knife
around edge of pan and turn  cake out onto wire rack. Cool completely.
Using long serrated knife, cut cooled cake horizontally into two
layers. Using flat bottom of 9-inch tart pan or other thin, flat
surface, remove top layer. Spoon Cherry Filling onto bottom layer,
then carefully place second layer on top. Spread remaining filling
over sides and top of cake. Sprinkle cake with lemon peel.  PER SLICE:
232 CAL.; 3G PROT.; 9G TOTAL FAT (1G SAT. FAT); 36G CARB.;  0 CHOL.;
239MG SOD.; 1G FIBER  Converted by MC_Buster.  By Kathleen
<schuller@ix.netcom.com> on May 09, 1999.  Recipe by: Vegetarian Times
Magazine, May 1999, page 52  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 268
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 0mg
Sodium: 338.6mg
Potassium: 163.1mg
Carbohydrates: 44g
Fiber: <1g
Sugar: 12.3g
Protein: 2.5g