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Gingerbread Cake - Vegan And Gluten-Free

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Recipe Summary Gingerbread Cake - Vegan And Gluten-Free

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!

Ingredients | Cake Shop Website Template Free

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

Directions

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

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.

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.

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

If you're not vegan, you can use 2 eggs instead of the ground flax. This recipe is also good with fresh or frozen (thawed) cranberries. Also excellent with a cashew cream icing or with coconut cream frosting.

You can also choose to make 2 dozen muffins with the batter.

Info | Cake Shop Website Template Free

prep: 15 mins cook: 35 mins total: 50 mins Servings: 24 Yield: 24 servings

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