Warm layers of cinnamon, ginger, nutmeg, and clove come together in this cozy, deeply spiced cake, with applesauce keeping the crumb moist and tender. The batter comes together in two quick bowls — dry whisked with all those warming spices, wet blended smooth — then folded together and baked until the tops spring back to the touch. A flax-and-water gel does the binding work here, so the texture stays soft without feeling heavy. Once cooled, the layers get stacked and swept in a fluffy, tangy cream cheese frosting, finished with a touch more cinnamon for good measure. It's a great option if you're watching added sugar, since this version leans on the natural sweetness and structure of its other ingredients rather than piling on extra. Slice it thick, serve it at room temperature, and let the spice do the talking.
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Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
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