2 cups all-purpose flour (or whole wheat flour, almond flour)
1 cup granulated sugar (or brown sugar, honey)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (or nutmeg, allspice)
1 tsp ground ginger (or fresh ginger)
1/2 tsp ground cardamom
2 large eggs (or flax eggs)
1 cup milk (or almond milk, coconut milk)
1 tsp vanilla extract (or vanilla bean paste)
1/2 cup softened butter (or coconut oil, applesauce)
Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
In another bowl, beat the eggs. Add the milk, melted butter, and vanilla extract.
Gradually pour the wet mixture into the dry ingredients, stirring until just combined.
Pour the batter into the prepared baking pan.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Prepare the frosting by beating the butter until creamy, then gradually adding powdered sugar and vanilla bean seeds.
Once the cake is cool, frost it generously with the vanilla bean frosting.
Slice and serve with a cup of tea or coffee.
