Gingerbread with Maple Grilled Peaches This delicious non-dairy cake is so easy, and with fresh peaches brushed with maple syrup then grilled and served alongside--it’s summertime and the livin’ is divine !! Makes one 8 inch cake 1 2/3 c. unbleached flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 tsp. ground ginger 1 1/2 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. allspice 1/4 c. canola or safflower oil 1 tbsp. apple cider vinegar 1 tbsp. pure vanilla extract, or 1/2 tbsp. vanilla & 1/2 tbsp. maple extract 1 c. boiling  water 2/3 c. molasses powdered sugar if desired fresh freestone peaches, washed, halved and pitted real maple syrup Preheat oven to 350. Lightly grease pan and line bottom with parchment or waxed paper, set aside. In large bowl, sift together flour, spices, baking soda and salt. Make well in dry ingredients, pour in oil, vinegar and vanilla. Stir until blended. Combine boiling water and molasses, stir until molasses dissolves. Pour over flour mixture and whisk to blend. Pour batter into prepared pan. Bake 20 to 25 minutes, or until cake tester comes out clean, or cake is springy and pulls away slightly from sides of pan. Cool 5 to 10 minutes, turn out gently onto serving plate. Set plate on wire rack to cool. When cake is cool, dust with powdered sugar through a fine mesh strainer if desired. Prepare grill. Brush peach halves with maple syrup then grill on both sides until lightly browned and soft. Serve with squares or wedges of cake.