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Gingerbread Cake - Vegan and Gluten-Free

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Mandi_in_Toronto

Mandi_in_Toronto

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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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Reviews

Jaimeis
6

Jaimeis

11/15/2012

I don't typically review recipes that I've altered from the printed, but since this one has no reviews, I'll do it anyway :) This turned out really good for vegan, gf gingerbread. I changed the flour combo as I don't keep amaranth around. So I used a combo of sorgum, buckwheat, brown rice, potato starch and coconut flour. I subbed the agave syrup for honey straight across. Not sure why the baking soda was in such a high measurement and wonder if it would have been better to decrease this and add some baking powder, but it did rise a little (mostly around the outside edges). Very happy to have stumbled upon this recipe as I have wanted gingerbread for a couple years now :) I will definitely make it again, but probably keep the buckwheat measurements the same in my next batch. I am guessing it adds a bit to the overall product. It tastes best cooled completely in my opinion.

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