Copied from the Gardenweb recipe exchange.
Mix ingredients in an 8" square pan in this order:
Combine all dry ingredients and mix well. Make 3 holes evenly spaced apart in dry ingredients. In first hole, put vinegar, in second hole, the vanilla and third hole, melted butter. Then pour agave nectar and water over all. Mix, using a dinner fork (be sure no dry ingredients remain in corners.
Bake in a 325°F preheated oven for 30-35 minutes.
For spice cake - omit cocoa and add 1/2 t. Penzey''s Cake Spice or a combination of cinnamon and/or nutmeg. You could also add walnuts, pecans, unsweetened coconut, a small amount of mini-chocolate chips... Lots of ways to make this cake different each time it''s made.
Please note - cut the cake into 16 pieces and a serving is one piece.
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The next time I make this cake I''m going to use 1/2 c. coconut flour because it is very low-carb and high-fiber which makes it an excellent flour for diabetics. It is my opinion that most people with blood glucose concerns don''t take advantage of lots of ingredients that would make their food much lower on the glycemic index.
