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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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • 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.

Cook's Note:

If you're not vegan, you can use 2 eggs instead of the ground flax. This recipe is also good with fresh or frozen (thawed) cranberries. Also excellent with a cashew cream icing or with coconut cream frosting.

You can also choose to make 2 dozen muffins with the batter.

Nutrition Facts

166 calories; protein 1.6g 3% DV; carbohydrates 22.9g 7% DV; fat 7.9g 12% DV; cholesterol 0mg; sodium 184.1mg 7% DV. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 4 stars
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. Read More
(13)
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
(13)
Rating: 5 stars
10/06/2015
What a lovely cake. I had to make some flour substitutions: a homemade brown rice and sorghum blend instead of amaranth then chestnut flour instead of coconut flour each in equal parts. The consistency was perfect dense and moist holding up to being handled. I even made gingerbread men cutouts and they stood up to all the work. I used flax seeds instead of eggs as written and couldn't tell any difference from a cake made with egg. The flavour is not to be beat. It has a zing to it that grabs you and says make a tea now. However the overall taste is mellow and screams Autumn. I agree with the other reviewer that a glaze on top would be nice. All-in-all a keeper recipe for anyone vegan or not celiac or not. It's simply a wonderful cake don't pass it up. Read More
(3)
Rating: 5 stars
11/29/2014
I added a lot more ginger and used eggs. I also made a glaze to go over the top with candied ginger pieces. It's dense and moist and got compliments from the non-gluten-free people too. Most of the rising happens when you add the boiling water. I struck it into a smaller pan so it would be deeper and it still baked for the same time. Read More
(1)
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Rating: 5 stars
05/24/2016
i substituted teff flour for the amaranth & a mix of brown rice syrup & maple syrup for the sweeteners. so fluffy & delicious!! i made a lemon vanilla cashew cream to go on top which added a nice texture with the cake. for anyone in search of a great gluten free/vegan cake base recipe (to alter into other kind of cakes!)--this gingerbread recipe is the one. i recently converted/subbed a few ingredients to make a perfect chocolate cake...just as fluffy and delicious as the gingerbread here. such a great recipe thank you! Read More
(1)
Rating: 4 stars
10/25/2017
I used the 1 cup buckwheat flour and then all the other GF flours I substituted Grandpa's Kitchen GF flour and it turned out great! Read More
Rating: 4 stars
06/23/2016
My husband and I are on a Candida diet and we needed something substantial to eat so I made this and it turned out great! I did change it somewhat. I used Stevia instead of the agave and changed the 'flour' combination to a mixture of sorghum flour almond flour and coconut flour along with the buckwheat flour I also used eggs instead of the flax. The molasses has sugar in it but it's still better than most desserts for less yeast growth. Read More
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Rating: 4 stars
01/02/2017
Couldn't find amaranth flour so used a GF mix. I thought this was delicious and so did others. Satisfied my gingerbread craving. Topped it with dairy-free coconut whipped topping. Delicious. Read More
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