Gluten Free Gingerbread Cake

This is one cake recipe that you don’t need to make just during the Christmas season. Make this any time for a tasty treat I know you will love.

Makes: 24 servings

Total Prep Time: 50 minutes


•         1 cup of amaranth flour

•         1 cup of buckwheat flour

•         ½ cup of coconut flour

•         2 ½ tsp. of baker’s style baking soda

•         2 tsp. of powdered cinnamon

•         2 tsp. of powdered ginger

•         ½ tsp. of powdered cloves

•         ½ tsp. of powdered nutmeg

•         ½ tsp. of salt

•         2 Tbsp. of flaxseed meal

•         6 Tbsp. of water

•         ¾ cup of agave nectar

•         ¾ cup of canola oil

•         ¾ cup of molasses

•         2 tsp. of ginger, grated

•         1 tsp. of lemon zest

•         1 cup of boiling water


1. Preheat the oven to 350 degrees. Grease a baking dish with cooking spray.

2. In a bowl, add in the amaranth, buckwheat and coconut flour. Add in the powdered cinnamon,

powdered ginger, powdered cloves, powdered nutmeg, dash of salt and baking soda. Stir well to mix.

3. In a separate bowl, add in the flaxseed meal and the water. Stir well to mix. Add in the agave nectar, canola oil, molasses, grated ginger and fresh lemon zest. Stir well to mix. Pour into the flour mix and stir well to incorporate.

4. Add in the boiling water and stir well until incorporated.

5. Pour into the baking dish.

6. Place into the oven to bake for 35 to 40 minutes or until baked through.

7. Remove and cool for 10 minutes before serving.