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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | Soymilk, vanilla | 1/3 | cup | canola oil | 1 | tablespoon | Vinegar, distilled | 1 | cup | unbleached A.P. Flour | 1/2 | cup | Splenda | 1 | teaspoon | baking powder | 1 | teaspoon | baking soda | 2 | teaspoons | cinnamon, ground | 1 | teaspoon | ground ginger | 1/4 | teaspoon | salt | 3/4 | cup | all-purpose flour | 1/4 | cup | splenda, brown sugar | 2 | teaspoons | cinnamon, ground | 1/2 | teaspoon | ground ginger | 1/4 | teaspoon | salt | 1/3 | cup | canola oil |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 Degrees F. Grease a 9-inch pan. To make cake, combine the milk, oil, and vinegar in a bowl and set aside. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Add the milk mixture and stir until just combined. Pour into the prepared baking dish. | | 2 | To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, and salt. Add the oil, and use your hands to thoroughly work it into the dry ingredients. Spoon on top of the batter, covering the entire area. | | 3 | Bake for 35 to 40 minutes, or until a toothpick inserted into the middle comes out clean. let it cool slightly, and serve warm or at room temperature. |
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