These are adapted to use light (white) spelt flour and coconut oil instead of canola oil, because canola oil is evil. We also use chunky, not smooth, peanut butter.
This was adapted from The Joy of Cooking's 1-2-3-4 Yellow Cake recipe to use spelt flour and a little spice. It won't be as high-rising as if you were to use wheat flour, but hey! it's cake! Keep in mind that spelt also has gluten; this is not a gluten-free cake.
We also use chunky, not smooth, peanut butter.
