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

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Grease a 9x13-inch baking pan with a little of the canola oil.

2. In a small bowl, whisk the flax seed meal with the 6 tablespoons water and let it stand for 5 minutes to thicken.

3. In a large bowl, whisk together the amaranth flour, buckwheat flour, coconut flour, baking soda, cinnamon, ground ginger, cloves, nutmeg and salt.

4. In a second bowl, whisk the agave nectar, remaining canola oil, molasses, grated fresh ginger, lemon zest and the thickened flax mixture until smooth.

5. Slowly whisk the 1 cup boiling water into the wet mixture until combined.

6. Pour the wet mixture into the dry ingredients and stir just until a smooth batter forms. Spread it evenly in the prepared pan.

7. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 10 minutes, then move to a rack to cool completely before cutting into 24 pieces.