Gingerbread Cake - Vegan, Gluten-Free, Sugar-Free |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 24 |
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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:
1 cup amaranth flour |
1 cup buckwheat flour |
1/2 cup coconut flour |
2 1/2 teaspoons baking soda |
2 teaspoons ground cinnamon |
2 teaspoons ground ginger |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
2 tablespoons flax seed meal |
6 tablespoons water |
3/4 cup agave nectar |
3/4 cup canola oil |
3/4 cup molasses |
2 teaspoons grated fresh ginger |
1 teaspoon lemon zest, or more to taste |
1 cup boiling water |
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.
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