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!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 166 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.