2 1/2cupsunbleached, all purpose flour (or a combination of 1 1/2 cups all purpose + 1 cup light spelt, whole wheat, or white whole wheat)
1 1/4cupscane sugar
1 1/2teaspoonground ginger
4teaspoonsground flax or chia seed
2/3cupvegetable oilsuch as safflower, grapeseed, or canola
Confectioner’s sugarfor dusting (optional)
Preheat your oven to 350F. Oil or grease a bundt pan with vegan buttery spread, then dust it with flour. Toss the raisins with the one tablespoon of flour and set them aside.
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon, ginger, cardamom, and cloves.
In a small bowl, mix together the ground flax or chia and warm water. Allow the mixture to thicken up for a few minutes. In the meantime, whisk together the applesauce and vegetable oil. Add the flax or chia gel to the applesauce and oil and stir well.
Add the wet ingredients to the dry ingredients and stir until they’re evenly combined. Fold in the raisins. Pour the batter into the bundt pan, then transfer the bundt pan to the oven and bake for 50-60 minutes, or until the cake is firm to the touch and a toothpick inserted into the center emerges clean or nearly clean. Transfer the cake to a wire rack and allow it to cool.
Before serving, dust the cake with a light coat of confectioners’ sugar. Slice and serve.
Cake can be wrapped and frozen for up to 1 month. Leftover cake should be stored in an airtight container in a cool, dry place for up to 4 days.