Vegan Cinnamon and Spices Loaf Cake

• 2 loaf cake pans, pre-oiled
• Whisk
• Rubber spatula
• 2 Mixing bowls
• Scale
• Sifter

•  Dry Ingredients:
  • 220 g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1.5  tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground clove
  • ¼ tsp ground ginger
  Wet ingredients:
  • 200 g brown sugar
  • 250 ml non-dairy milk (I use Ripple’s unsweetened pea milk)
  • 1 tbsp pure vanilla extract
  • 85 ml olive oil
  • 1 tbsp white vinegar/apple cider vinegar
  Decoration:
  • 50 g slivered white almonds
  • 20  g vegan white chocolate

1. Preheat the oven to 350 F and spray oil on the pan.
2. Sift all the dry ingredients together in a bowl until they are all well mixed (sifting the powders will help to prevent getting lumps).
3. Whisk well the wet ingredients with the sugar until the sugar starts to dissolve. Add the powders mixture to the wet ingredients while still mixing and finish folding the whole batter with a rubber spatula. Stop mixing as soon as the mixture looks unified.
4. Smell the batter, How good is that fragrance right??..
5. Pour it to the pre-oiled pan you prepared. Decorate it if you want with some slivered white almonds (like in the picture).
6. Bake for at least 30 minutes until a toothpick comes out dry.
7. Pipe white chocolate after the cake is totally cooled down. (optional)
8. Enjoy!

Notes 

1. This cake is very simple and this is a part of it’s charm. Feel free to add raisins\ any type of nuts\ chocolate chip\ uncooked cookie crumbles on top.

2. Another option that I really like with this cake is adding small cubes of raw apple to the batter. The cooking time will be longer as the apples will add moisture to the cake.