In a small bowl, mix together the oil, applesauce, lemon juice, fortified plant-based milk and vanilla extract.
Add the wet ingredients mixture into the dry mixture slowly, stirring until a well combined thick cake batter is formed.
Bake 50-60 minutes in the middle rack of the oven, until the cake is baked through (check this by inserting a knife at the middle and 1-2 other points in the cake. It is done when the knife comes out clean). It is best to check the cake at the 40 minute mark, as the top of the cake may be already browned. If so, cover the top of the cake with aluminum foil so that the top doesn’t get overly burnt or dry, and continue baking until the cake is fully done.
Increase the amount of spices in the recipes (e.g., the cloves and the ginger) if you like a stronger spice taste, or decrease it if you want less. If you don’t have any whole wheat flour on hand, just use 2 cups of all purpose flour in the recipe. Although I used a loaf pan, feel free to use a small cake pan or make these into muffins (if you make muffins, bake the batter in muffin molds for a shorter period of time of about 20-25 minutes, and then check for doneness)!