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Categories:Viewed: 21 - Published at: 2 years ago
Ingredients
- 2 1/4 cups whole spelt flour (plus extra for dusting pan)
- 3 teaspoons baking powder
- 1 pinch sea salt
- 1/3 cup canola oil (plus extra for oiling pan) or 1/3 cup coconut oil (plus extra for oiling pan)
- 1/2 cup maple syrup or 1/2 cup agave nectar
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 1 1 cup rice milk or 1 cup almond milk
Method
- Preheat oven to 350 degrees.
- Lightly oil a 9-inch cake pan and dust with flour.
- In a large mixing bowl, sift together the the flour, baking powder, and salt.
- In a medium mixing bowl, whisk together the oil, syrup, zest, vanilla, and milk until completely combined and smooth.
- Gently stir the wet ingredients into the dry, mixing until just smooth. Do not overmix, which will make the cake tough. The batter should not be runny.
- Scrape batter into prepared pan and bake on center rack of oven for 40 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes before delicately removing from pan. Cool completely before icing.
