- Nonstick vegetable oil spray
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 4 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup apple juice
- 3 tablespoons vegetable oil
- 1 teaspoon cider vinegar
- Powder sugar
- Preheat oven to 350°F. Spray 9-inch round cake pan with 1 1/2-inch-high sides with vegetable oil spray. Line bottom of pan with parchment. Sift flour, 3/4 cup sugar, cocoa powder, ginger, baking soda, cinnamon and salt into large bowl. Whisk juice, oil and vinegar in medium bowl to blend. Add to dry ingredients; stir just until moistened. Spoon batter into prepared pan. Using spatula, smooth top.
- Bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 30 minutes. Transfer pan to rack and cool.
- Using knife, cut around sides of pan to loosen cake. Turn cake out onto platter. Turn cake right side up. Sift powdered sugar over top. Cut into wedges.