Macro Orange Spice Cake

Sometimes a girl’s just gotta have some cake.  I was feeling that way over the long weekend and came up with this - yum!

Macrobiotic Orange Spice Cake

• 1 c. whole wheat flour
• 1 c. spelt flour (or all purpose white flour)
• 1 t. baking soda
• 1 t. baking powder
• 1/2 t. salt
• 1 t. cinnamon
• 1/2 t. ground ginger
• 1/2 t. nutmeg
• 1/4 t. cloves
• 1/2 c. canola oil
• 1/2 c. brown rice syrup
• 1 c. rice milk (or soy depending on your preference)
• 1 “egg” (1 T. arrowroot powder + a little warm water, whisked with one of those fab little tiny whisks)
• 1 t. vanilla
• 1 T. orange zest

The key here - as with all cakes - is the mixing process.  Cakes need lots of vigorous mixing to add air to the batter so that you get a nice fluffy moist cake that looks puffy and happy after it comes out of the oven.  So - mix together the dry stuff and the wet stuff separately - then add the wet to the dry, and mix your little heart out - I used a hand mixer (the kind you turn round and round by hand - you can even do a little dance while you turn it to make it a little more fun) — you can use an electric one, or a whisk and just really go at it - for like 5 minutes, really fluff it up!  Don’t be afraid - you’ll thank your sore wrist later, as you’re savoring the fluffiness.  Once you’ve mixed and you feel good about it, pour the batter into a small cake pan (I used a pie plate, actually) that has been sufficiently olive oiled (or, vegan buttered & floured is even better).  Bake it for about 30 mins at 350 degrees.  I ate it with some lovely soy yogurt spooned on top.  Delish. 

Oh - and Happy New Year!!