Ingredient Suggestions:

• The Flour: The general ration here should stay the same doing 1 1/2 cups of cake flour, and 3/4 cup of an alternative flour. Stick with cake flour to offset how dense the alternative flours try to make the cake. As far as what alternative flours you use the sky is the limit. Try anything from Almond to amaranth to teff. Just know you cant really predict what texture youll get but thats half the fun. IF YOU ARE USING A BITTER OR STRONG FLAVORED FLOUR CONSIDER USING MORE SUGAR.

• The leavening: stick with 1 tbsp of baking powder, this is perfectly balanced to get you maximum fluff with no funky flavors.

• The Additions: tHIS CAKE IS VERY DELICATE AND CAnT REALLY HOLD UP TO A LOT OF ADDITIONAL PIECES. iF YOU WANT TO TRY SOMETHING SUCH AS CHCOLATE CHIPS i WOULD NOT GO PAST 1/2 A CUP. aS ALWaYS DONT USE ANYTHIGN THAT CAN GIVE OFF MOISTURE LIKE FRESH FRUIT, AND MAKE SURE WHATEVER IT IS IS CUT INTO BITE SIZED PIECES.

• The spices: You can use up to 3 tsp spices. You can mix and match these however you choose, going for more spice than this will start making the flavor a little too over powering and unpleasant. Spices always go in with the dry ingredients. Make sure to keep in mind that some spices are very strong so use them sparringly, such as cardamom.

• For the LIQUID: sTAY WITH THE AMOUNT OF 1 1/2 CUPS AS ANY LESS AND YOU GET A VERY DRY CAKE, AND ANY MORE AND IT ENDS UP GUMMY AND CHEWY. ALMOST ANY LIQUID YOU CAN THINK OF WILL WORK HERE JUST MAKE SURE ITS AROUND ROOM TEMPERATURE, DONT USE COFFEE WHILE ITS STILL PIPING HOT. OTHERWISE THE SKY IS THE LIMIT WITH WHAT LIQUIDS WORK.

• The Sugar: 8-12 oz ( 1 1/8- 1 3/4 cup) sugar total. More sugar may be needed if the FLOURS you are adding are earthy or bitter. This can be a mix of regular sugar or brown sugar, the later of which not only adds flavor but will make for a denser more fudgey cake. Don't use powdered sugar as it contains cornstarch. Sugar is always considered a wet ingredient.

• The Extract: Use up to 1 tbsp extract. Technically you can do more but you will be making for a much more artificial tasting cookie. Extract is always a wet ingredient.

• The Syrups: You can use up to 1/4 CUP syrups of any kind, any more than this and your cake will be too heavy. Syrups always go in with the wet ingredients.

• The salt: Just stick with a heavy pinch.

• The citrus zest: If used will always be a wet ingredient. I wouldn't use more than two oranges worth volume wise or the taste will be off. Think more floor cleaner than cookie. Otherwise mix and match different citruses as you see fit.

• tHE OIL: tHE AMOUNT CANT CHANGE AND IT IS BEST TO STICK WITH A NEUTRAL FLAVORED OIL. uNLESS YOU WANT TO GET RISKY AND MAKE A SMALL PORTION OF THE OIL SOMETHING LIKE SAY OLIVE OIL. aLWAYS uSE AN OIL THAT IS LIQUID AT ROOM TEMPERATURE.

  the gLAZE:

• the butter/FAT: you can use any vegan butter OR SOLID AT ROOM TEMPERATURE FAT YOU WOULD LIKE, SUCH AS COCONUT OIL. sTAY BETWEEN 3-6 TBSP TOTAL. mORE FAT WILL MAKE IT MORE RICH AND LESS WILL MAKE A LOOSE GLAZE THAT WILL SINK ITNO THE CAKE MORE.

• THE SUGAR: ANY SUGAR WILL WORK FOR THIS GLAZE SO CONSIDER WHAT KIND OF FLAVOR YOU WOULD LIKE. pOWDERED SUGAR WILL YIELD A SMOOTHER GLAZE AND WILL SINK INTO THE CAKE MORE. OTHER SUGARS WILL GIVE YOU A MORE TEXTURED GLAZE THAT WONT SINK IN AS MUCH. yOU CAN GO WITH MORE THAN 1/2 A CUP BUT IT MAY BE TOO SWEET AND WOULD NEED TO BE BALANCED WITH MORE LIQUID. lESS THAN HALF A CUP AND IT MAY NOT BE SWEET ENOUGH AND MAY BE TOO LOOSE MAKING YOUR CAKE OVERLY MOIST.

• THE LIQUID: MORE LIQUID WILL MAKE FOR A LOOSE ICING SO I WOULD STAY AROUND 2-3 TBSP 4 AS THE MAXIMUM. jUST USE YOUR BEST JUDGMENT AS O HOW LOOSE YOU WANT YOUR GLAZE TO BE. OTHERWISE ANY LIQUID YOU WANT CAN BE USED.

• SPICES: ANY SPICE YOU CAN IMAGINE WORKS HERE BUT JUST LIKE THE IN THE BATTER YOU WANT TO AVOID ADDING TOO MUCH AS YOU CAN MAKE YOUR ICING TASTE MORE LIKE POTPOURI THAN A DESSERT TOPPING. USUALLY 2 TSP IS MORE THAN ENOUGH FOR ICING, BUT KEEP IN MIND SOME SPICES ARE MUCH STRONGER THAN OTHERS.

• THE EXTRACT: aNY EXTRACT CAn BE USED TYPICALLY YOU WOULD WANT TO STAY AT OR UNDER 1 TBSP, OTHERWISE THE ICING WILL TASTE TOO ARTIFICIAL. aLSO KEEP IN MIND THAT SOME EXTRACTS LIKE COCONUT OR MINT ARE VERY STRONG AND A LITTLE GOES A LONG WAY.

• SYRUPS: ANY SYRUP CAN BE USED BUT WHILE MAKING THE ICING SMOOTHER WILL ALSO MAKE IT LOOSER. jUST LIKE THE LIQUID 1-2 TBSP IS BEST BUT YOU CAN GO UP TO 3.

• ADDITIONS: ADDITIONS CAN BE ADDED DIRECTLY TO THE GLAZE BEARING IN MIND THEY CAN REDUCE ITS ABILITY TO SPREAD ACROSS THE CAKE. THESE SHOULD BE SMALL AND AS LIGHT AS POSSIBLE SUCH AS COCONUT FLAKES OR SPRINKLES, EVEN FREEZE DRIED FRUIT. oNE WAY TO GET AROUND THIS WOULD BE TO GLAZE YOUR CAKE FIRST THEN SPRINKLE AN ADDITION ON TOP OF IT SUCH ASH CRUSHED UP GRAHAM CRACKERS. aNYTHING YOU ADD DIRECTLY TO THE GLAZE WILL GET SOGGY SO KEEP THIS IN MIND. dONT GO OVER 1/4 TO 1/2 CUP.

• the zest: any zest from any citrus will work. volume wise stick with something equivelant to 1 large orange, keeping in mind that some zests are very string and you wont need as much of them.