It's a little embarrassing, but I just keep on praising this dish.

Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.
In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
Make three wells in the dry ingredients. In one well, pour the vegetable oil. In the second, pour the vinegar. In the third, pour the vanilla extract.
Pour the apple cider over everything and mix until just combined. Be sure not to overmix.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack. Once cool, dust with powdered sugar or drizzle with a simple glaze if desired.
Variations & Tips
For a nutty twist, fold in 1/2 cup of chopped walnuts or pecans into the batter. You can also add 1/2 cup of raisins or dried cranberries for a little extra sweetness and texture. If you're a chocolate lover, add 1/2 cup of cocoa powder to the dry ingredients and an extra 1/4 cup of apple cider to balance it out. For a gluten-free version, simply substitute the all-purpose flour with your favorite gluten-free baking blend.