Ingredients:
2 tbsp softened cashew butter (for a plant-based oil-free option)
1/4 cup maple sugar (adjust to taste)
3 tbsp aquafaba (chickpea juice) or 1/4 cup applesauce as an alternative
1/2 cup molasses (or 1/4 cup molasses & 1/4 cup date syrup for a lighter cake)
1 cup whole white wheat flour (or plain unbleached flour)
1/2 tsp baking soda
Spices:
1/4-1/2 tsp ground ginger
1/4-1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves (optional)
1/8 tsp salt
1/2 cup hot water
1 tsp vanilla extract (optional)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Cream Together Ingredients:
In a mixing bowl, cream together the cashew butter and maple sugar until smooth.
Mix in the aquafaba (or applesauce) and molasses until well combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, spices, and salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the hot water. Begin and end with the dry ingredients, mixing until just combined. If using vanilla extract, fold it in now.
Bake the Cake:
Pour the batter into the prepared cake pan.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
