Ingredients:
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 wate
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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
Calories: 186 kcal 9%
Fat: 8.4 g 13%
Carbs: 26.2g;8%
Protein: 2.3 g 5%
Cholesterol: 0 mg 0%
Sodium: 184 mg 7%
Based on a 2,000 calorie diet
