Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ¾ cup Granulated Sugar
  • ¼ cup packed Light Brown Sugar
  • 1 teaspoon Baking Soda (Bicarbonate of Soda)
  • ½ teaspoon Fine Sea Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • 1 cup Room Temperature Water
  • ⅓ cup Neutral Cooking Oil (Canola or Vegetable)
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon White Vinegar (or Apple Cider Vinegar)
  • 1 cup Powdered Sugar (Icing Sugar), sifted
  • 2 – 3 tablespoons Milk or Water
  • ½ teaspoon Pure Vanilla Extract (for glaze)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8x8 inch pan and line the bottom with a square of parchment paper, leaving an overhang for handles.
  2. Sift all dry cake ingredients (flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, ginger, nutmeg) directly into the prepared baking pan. Mix thoroughly with a fork until completely uniform.
  3. Create three distinct, shallow 'wells' (depressions) in the dry mixture: one large, and two smaller ones.
  4. Pour the cooking oil into the largest well. Pour the 1 teaspoon of vanilla extract into one small well, and pour the vinegar into the final small well.
  5. Pour the 1 cup of water over the entire surface of the dry ingredients.
  6. Immediately whisk the ingredients together right in the pan. Whisk quickly but only until just combined—do not overmix, or the cake will be dense. The batter will immediately begin to bubble slightly.
  7. Place the pan immediately into the preheated oven and bake for 30–35 minutes, or until the top springs back lightly when touched and a skewer inserted into the center comes out clean.
  8. Remove the cake from the oven and cool in the pan on a wire rack for 15 minutes. Use the parchment paper handles to carefully lift the cake out and allow it to cool completely (about 30 minutes) before glazing.
  9. Prepare the glaze: In a small bowl, combine the sifted powdered sugar and the ½ teaspoon of vanilla extract. Whisk in the milk/water, starting with 2 tablespoons, adding more slowly until a thick, pourable consistency is reached.
  10. Drizzle the glaze evenly over the fully cooled cake. Allow the glaze to set for 5–10 minutes before slicing and serving.