Vegan baking Friday!

I made a delicious eggless, dairyless spice cake, from my latest favourite bedtime reading find (y’all know I’m not the only one who reads them in bed!), The Complete Tassajara Cookbook by Edward Espe Brown. The only adaptation I made was to use a gluten free flour rather than wheat. I used quinoa flour, and it turned out very nicely. I added some dried cherries on top to pretty it up a bit, but didn’t really need to!

Quick Vegan Spice Cake

Preheat oven to 350’F.

In a large mixing bowl, sift together:

1 1/2 cups flour
3/4 cup sugar
3/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
(3/4 tsp. xanthan gum if using a gf flour that doesn’t include it in the ingredients)

Melt:

1/3 cup coconut oil

Add to the oil:

1 tbsp. balsamic or raspberry vinegar (I would imagine apple cider vinegar would work nicely here too)
1 tsp. vanilla extract
1 cup cold water

Stir the wet ingredients into the dry ingredients, and be careful not to overmix. Pour the mixture into a greased pan (loaf or 8″ cake pan) and bake for 35-40 minutes or so.