Butter creamed with maple crystals anchors a whole wheat cake spiced with ground ginger, cinnamon, and cloves, then moistened with maple syrup, orange juice, and almond milk before baking in two parchment-lined layers.
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Heat oven to 350°F (300°F in convection). Oil and flour two 8-inch cake pans and line bottoms with parchment.
Sift together flour, soda, ginger, cinnamon, and cloves in medium bowl and whisk together to combine. Set aside.
Place softened butter in bowl of stand mixer. On low speed, mix just until butter is fluffy. Add sea salt and maple crystals; mix until creamy and well combined, about 2 minutes .
Add one egg at a time. Slowly add in maple syrup, orange juice, milk, and extracts. Combine on medium speed until well incorporated (mixture may look curdled, but will come back together once remaining ingredients are added).
Spoon combined dry ingredients into mixer a little at a time and mix until completely incorporated into butter mixture, scraping down sides of bowl as necessary.
Pour batter into 2 prepared pans. about 20 minutes or until tops are golden brown and springy to touch.
Cool on wire rack for 10-15 minutes . Remove from pans and completely cool on rack.
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