The recipe for this delightful morsel of a cake has been passed down from my great-grandmother. It was one of the first recipes I posted when I started my blog several years ago. I didn’t have a picture of it, and I never uploaded one, until today. Just in time to celebrate the start of the holiday season. This cake is ultra moist, full of warming spices, and somehow never too sweet. It is perfect for dessert, breakfast, or as an addition to a holiday brunch. It also takes about 5 minutes to make and makes a big impression with its amazing fall flavors. This is the cake to bake when you have company as the whole house smells like you’ve spent hours in the kitchen as the warm fragrance of fall baking spices waft through the air.
Gramma’s Spice Cake
Makes 1 9×9 cake
- 1 cup non-dairy milk, or dairy milk
- 1 tsp. vinegar (apple cider or white, but I’ve also used rice in a pinch)
- 1 cup sugar
- 1 TBL vegetable shortening
- 1 TBL chia seeds mixed with 2 TBL water, or 1 egg, or equivalent of 1 egg in whatever form you like
- 1 cup all purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1/2 tsp. salt
- Preheat oven to 370F.
- Add vinegar to milk and set aside.
- Cream together sugar and shortening until smooth.
- Add the chia seed/water mixture to sugar and mix together.
- In a separate bowl mix together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Alternate between adding flour mixture and soy milk to the shortening, mixing thoroughly between additions.
- Pour batter into a greased 9×9 cake pan and bake for 30-35 minutes, or until cake pulls away from the edges of the pan and a cake tester comes out mostly clean.
- Allow to cool for at least 20 minutes if you can.