2 1/4 cups of Bob's Red Mill 1-1 Baking Flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
2 1/2 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of ground ginger
1/2 teaspoon of allspice
1/4 teaspoon of ground cloves
1 3/4 cup of packed brown sugar
3/4 of a cup of vegetable oil
3/4 of a cup of unsweetened applesauce
2 teaspoons of pure vanilla extract
1 cup of almond milk
1 tablespoon of vinegar
Preheat oven to 350 degrees. Grease two 9-inch round baking pans and line with a parchment paper circle on the bottom of the pans.
In a small measuring cup whisk together the almond milk and vinegar, set aside.
In a medium-sized bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves for 20 seconds and then set aside.
In the bowl of a stand mixer fitted with the paddle attachment mix the brown sugar, vegetable oil, and applesauce.
Once combined mix in the eggs and vanilla.
Add in 1/2 of the dry ingredients and mix until combined. Pour in the almond milk and vinegar mixture and mix again until combined. Then add in the rest of the dry ingredients and mix until fully combined scraping down the sides of the bowl.
Divide evenly between the two prepared pans and bake for 30 minutes until a tester comes out clean.
Cool cakes on a baking rack for 10 minutes before removing from the pans.
Frost with your favorite icing and enjoy! (In this recipe I used a vanilla Italian meringue buttercream)