Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups gluten free 1-to-1 baking flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons refined coconut oil, melted
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup cold water
  • powdered sugar, for serving

Instruction

  • Preheat the oven to 350°F and spray a 9" cake pan with cooking spray. If using a springform pan, line the entire pan with a piece of parchment paper. In a large mixing bowl, stir together the dry ingredients (flour through salt). Add the wet ingredients (coconut oil through water) and stir just until combined. The batter will be extremely thin. Pour into the prepared pan and bake for 27-32 minutes. The toothpick test doesn't work here. You'll need to check with a knife to ensure that the cake is fully cooked. Let cool for at least 30 minutes before serving.  Dust with powdered sugar before serving, if desired. The flavor and texture of this cake is best 4 or more hours after baking. Cover and store at room temperature for up to 2 days.