Gingerbread Cake - Vegan And Gluten-free

Ingredients

• Servings: 24
• 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

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• 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.