Ingredients

• 3/4 cup Whole Wheat Pastry Flour
• 1/2 cup Unbleached White All-Purpose Flour
• 1/2 cup Evaporated Cane Sugar
• 1/2 cup Brown Sugar
• 1/3 cup Vital Wheat Gluten
• 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 3/4 tsp Sea Salt
• 1-1/2 tsp Ginger
• 1/8 tsp Ground All Spice
• 1 tsp Ground Cinnamon
• 2 Eggs **
• 3/4 cup Water
• 1/3 cup Oil
• 1/2 cup Molasses

• 16 Fl. Oz. Whipping Cream
• 1/2 cup Sugar
• 2 tsp Ground Cinnamon

Instructions

1. Heat oven to 350°F. Lightly spray bottom of pan with cooking spray or grease pan with shortening and lightly flour. For cupcakes, use paper baking liners.
2. In a large bowl, whisk together the flours, evaporated cane juice, brown sugar, wheat gluten, baking powder, soda, salt and spices. Add the water, oil, molasses and eggs and mix at low speed for about one minute, then medium speed for another minute. Spread batter into prepared baking pan and bake according to directions for the pan size*. Cake is done when toothpick comes out clean.
3. Cool in pan on cooling rack for 15 minutes. Run knife around edge of pan before removing. Cool cake completely before frosting.
   
   
   
   Makes 12 cake slices or cupcakes.
   
   

1. In a chilled mixing bowl, beat the whipping cream with an electric mixer until soft peaks form. Mix sugar and cinnamon together and slowly add to cream. Beat until peaks are firm, but not stiff. Spread onto cake.