My mom and Spice Cake

It’s Mother’s Day. Pretty late in the day on Mother’s Day. Don’t worry, I have a plan. First a bit about my mom, then a recipe from my mother’s mother’s mother (my great grandmother): Spice Cake!

My mom:  As you may have noticed I reference my mother frequently on my blog. This is because she is the reason I cook. She is pretty much the reason I do everything, but for now let’s focus on the cooking. Many of my earliest memories are cooking with my mother. I still distinctly remember standing on a chair and being taught how to measure flour correctly. From a very young age I was allowed to experiment with food. I have a recipe I wrote before I could spell apple. My efforts were encouraged and I never remember a time I was scolded for making a mess. My mother’s endless patience is something I wish I had inherited. My mother always took the time to explain how things work, and why we do what we do. If she didn’t know, we looked it up. Questions were encouraged and always answered. This parenting philosophy was carried out in the kitchen and out. I know that I have the self assurance that I do because of my mother. I can’t thank her enough. A friend recently asked my if my mother is always the way she is now. She had to explain. She said “you know, the perfect ideal of a Midwestern mother.” Oh, that. Yes she has always been that. I told my friend stories about when I was a teenager my friends would come over to hang out with my mom, and eat. She has always had more love and more food than anyone I know. I love you mommy. Happy Mother’s Day.

Now for the spice cake. This ties in, I promise. I love cooking. My mother loves cooking, and my mother’s grandmother loved cooking. Pretty much everyone on my mother’s side is an excellent cook, but the passion has skipped around a bit. This recipe for Spice Cake has been adapted to be vegan. It has been passed down from my great grandmother to now grace your table on Mother’s Day (if you’re also running very late), or day of the year to make it special. The spices are warming and will remind you of the warmest most loving grandmother you can think of.

Gramma’s Spice Cake 


  • 1 cup non-dairy milk
  • 1 tsp. vinegar
  • 1 cup sugar
  • 1 TBL vegetable shortening
  • 1 tsp. psyllium husks mixed with 2 TBL water
  • 1 cup flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1/2 tsp. salt


  1. Preheat oven to 370F.
  2. Add vinegar to milk and set aside.
  3. Cream together sugar and shortening until smooth.
  4. Add the psyllium husk/water mixture to sugar and mix together.
  5. In a separate bowl mix together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  6. Alternate between adding flour mixture andc milk to the shortening, mixing thoroughly between additions.
  7. Pour batter into a greased 9×9 cake pan and bake for 30 minutes, or until cake pulls away from the edges of the pan.

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Hey, my name is Adrianne, but I like to call myself the Happy Food Ninja! I am excited to share my love of food and cooking with you. My goal is to introduce you to easy ways to make delicious food, no matter what diet you subscribe to.

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