Gingerbread Cake - Vegan, Gluten-Free, Sugar-Free

1 Reviews

Prep: 15 min
Cook: 35 min
Ready In: 50 min

“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!” - by Mandi_in_Toronto

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Metric US

Original recipe yields 24 servings

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.

Nutrition

Amount Per Serving (24 total)

Calories
186 cal
9%

Fat
8.4 g
13%

Carbs
26.2 g
8%

Based on a 2,000 calorie diet

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Reviews (1)

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Jaimeis

Nov. 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 flou..." See morer 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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