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Parve
Medium
1 Hour, 30 Minutes
Diets 
Being a Canadian, maple is a big fall flavor on this side of the border. Dotted with dark chocolate chips, this is the quintessential counter cake.
6 eggs, separated
1 and 1/2 cups sugar
1/4 cup Gefen Maple Syrup
1 teaspoon maple extract
2 and 1/2 teaspoons espresso coffee dissolved in 1 tablespoon hot water
1 and 3/4 cups Glicks Flour plus 1 tablespoon, divided
1 cup oil
1/2 cup vanilla soy milk or Gefen Almond Milk
2 teaspoons baking powder
3/4 cup Haddar Mini Chocolate Chips
2 cups confectioners’ sugar
2 tablespoons Gefen Cocoa
3 tablespoons hot water
3 tablespoons oil
1 teaspoon maple extract
pinch salt
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a mixer fitted with the whisk attachment, beat the egg whites. When soft peaks form, add in the sugar slowly and beat until stiff. Add egg yolks, maple syrup and extract, dissolved espresso, one and 3/4 cups flour, oil, milk, and baking powder, mixing between each addition.
Mix the chocolate chips with the remaining tablespoon of flour.
Spray a Bundt pan very well with cooking spray and pour in some of the batter. Sprinkle some of the chocolate chips, then alternate batter with chocolate chips until both are complete. (This method will prevent the chocolate chips from sinking to the bottom.)
Bake for one hour.
Once cake has completely cooled, in a small bowl, mix together icing ingredients and pour over cake.
Food and Prop Styling by Goldie Stern
Food Prep and Consultant by Chaya Surie Goldberger
Photography by Felicia Perretti
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Marvelous. Never ate such a delicious cake. My Shabbes guests enjoyed it tremendously.
Was fun and easy to make.