Gingerbread Cake - Vegan and Gluten-Free recipe

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Ingredients

1 cup amaranth flour
1 cup buckwheat flour
½ cup coconut flour
2 ½ teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
2 tablespoons flax seed meal
6 tablespoons water
¾ cup agave nectar
¾ cup canola oil
¾ cup molasses
2 teaspoons grated fresh ginger
1 teaspoon lemon zest, or more to taste
1 cup boiling water

Nutrition Info

165.5 calories
carbohydrate: 22.9 g
cholesterol: : -
fat: 7.9 g
fiber: 2.2 g
protein: 1.6 g
saturatedFat: 0.6 g
servingSize: -
sodium: 184.1 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

  2. Mix amaranth flour, buckwheat flour, coconut flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt together in a large bowl. Make a well in the center of the flour mixture.

  3. Stir flax meal and 6 tablespoons water together in a separate bowl. Add agave nectar, canola oil, molasses, grated fresh ginger, and lemon zest, stir to combine. Pour wet ingredients into the well in the flour mixture, mix well. Gradually stir boiling water into the batter until fully incorporated. Pour batter into prepared baking pan.

  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

Recipe Yield

24 servings

Recipe Note

Try this delicious 'new fashioned' gingerbread. It's moist, spicy and really delicious. Perfect for the holidays or a cozy treat any time of the year. Your family and friends will never know it's free of animal products, gluten, and sugar!

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