Quick Spice Cake

1 ½ cups unbleached white flour

¾ cup sugar (I use maple syrup in place of sugar. See page on sugar substitutes)

¾ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cloves (I use cardamom, but I bet cloves would be great!)

⅓ cup melted coconut oil

1 tablespoon Balsamic vinegar or raspberry vinegar

1 teaspoon vanilla extract

1 cup cold water

powdered sugar (I chose to make an icing instead of this)

Makes one 8-inch cake. Double recipe for a layer cake.

Preheat oven to 350°

Grease and flour an 8-inch cake pan

Sift dry ingredients together. Combine coconut oil with vinegar, vanilla and
water. Stir together with a few (about 20) quick strokes. Do not over mix.

Pour into prepared pan, and bake for 30-35 minutes until the edges pull away
from the sides of the pan and the centre of the cake springs back to the touch –
also, when a toothpick comes out clean.

To serve, sprinkle with powdered sugar.

Although the recipe doesn’t call for it, I use only organic ingredients…even the
vinegar!