Ingredients:

  • 2.5 cups (310g) white whole wheat flour
  • 1 cup (200g) light brown sugar, packed
  • 1 tbsp (12g) baking powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) fine sea salt
  • 2 tbsp (16g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1 tsp (2g) ground nutmeg
  • 0.5 tsp (1g) ground cloves
  • 0.5 tsp (1g) ground allspice
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 cup (240ml) low-fat buttermilk
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Whisk together the white whole wheat flour, brown sugar, baking powder, baking soda, and salt in a large bowl to remove any clumps from the brown sugar.
  2. Stir in the ground cinnamon, ginger, nutmeg, cloves, and allspice until the flour is a uniform, sandy tan color.
  3. Transfer the dry mixture into a 32 oz mason jar and seal tightly for immediate use or storage.
  4. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or loaf pan with butter or line with parchment paper.
  5. In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth.
  6. Pour the wet ingredients into the dry spice cake mix and stir with a spatula just until combined, avoiding overworking the gluten.
  7. Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.