Heat oven to 350°F. Lightly spray bottom of pan with cooking spray or grease pan with shortening and lightly flour. For cupcakes, use paper baking liners.

In a large bowl, whisk together the flours, evaporated cane juice, brown sugar, wheat gluten, dried apple, baking powder, soda, salt and spices. Add the water, oil, vanilla and eggs and mix at low speed for about one minute, then medium speed for another minute. Spread batter into prepared baking pan and bake according to directions for the pan size. Cake is done when toothpick comes out clean. Cool in pan on cooling rack for 15 minutes. Run knife around edge of pan before removing. Cool cake completely before frosting.  Makes 12 cake slices or cupcakes.

*Egg-free Option: Whisk together 2 Tb Flaxseed Meal with 6 Tb water, let stand 1 minutes. Use this mixture in place of the eggs.

13 x 9-inch rectangle - Bake 20-25 minutes
9-inch round pan Bake - 30-35 minutes
Two 8-inch round pans - Bake 10-15 minutes
Cupcakes - Bake 15-20 minutes

Streusel Topping
½ cup Flour
¼ cup Brown Sugar
½ stick (1/4 cup) Butter
1/8 tsp Salt
¼ tsp Cinnamon

In a medium sized bowl, mix flour, cinnamon and salt. Cut in the butter with a fork until it resembles coarse crumbs. Add brown sugar and mix to finish the crumbly topping.