Note: this piece first appeared in the November 2006 issue of Clark Wellness ForkBytes.
This fragrant and delicious cake could not be simpler to make. Spelt flour is made from whole spelt grains and is available in natural foods markets. (Though spelt is related to wheat, it can often be tolerated by people who have difficulty digesting wheat.) If you prefer, you may substitute whole-wheat pastry flour.
Serves 6
2 cups spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons ground cinnamon
1 cup pure maple syrup
2/3 cup water
1/3 cup safflower or sunflower oil
2 teaspoons apple cider vinegar
Preheat the oven to 350°F. Lightly oil and flour a 8- or 9-inch springform or regular cake pan.
In a large bowl, sift together the flour, baking powder, baking soda, sea salt, and cinnamon. In a separate small bowl, combine maple syrup, water, oil, and vinegar, and whisk to emulsify. Add the wet mixture to the dry ingredients and stir until just combined. Pour into prepared pan and bake for 25 minutes or until a toothpick inserted near the center comes out clean. Set the cake pan on a rack to cool.
