Description
Adapted from Esalen Cookbook
Ingredients
Scale
- 1 ¾ cups unbleached all-purpose flour
- 1 ½ cups sugar, sucanat, or coconut palm sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- 1-teaspoon ground ginger
- 1 ½ cups water
- ½ cup melted coconut oil
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- 1-teaspoon vanilla
- ½ cup chopped pecans
- powdered sugar (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, sift dry ingredients (flour, sugar, baking soda, salt, cinnamon, and ginger) together.
- In another mixing bowl, add water and whisk in one at a time, oil, maple syrup, cider vinegar, and vanilla. Add the wet ingredients to the dry and whisk or beat just until blended. Do not over beat!
- Pour into an oiled 9 x 11 inch baking pan and sprinkle the chopped pecan over the top.
- Bake for approximately 40 minutes, or until a knife to toothpick inserted into the cake comes out clean. Allow to cool, remove from pan, and cut into 9 slices. Sprinkle with powdered sugar.
Notes
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