Gluten Free Double Ginger Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
½ cup sorghum flour½ cup millet flour⅓ cup almond flour¼ cup arrowroot starch½ tbsp guar gum3 tbsp ground flaxseed3 tbsp psyllium husk fibre1 tsp baking soda¼ tsp salt½ cup dark brown sugar¼ cup fancy molasses¼ cup maple syrup¼ cup pureed zucchini (or applesauce)¼ cup canola oil½ cup almond milk (or your favourite milk alternative)½ cup minced fresh ginger¼ cup chopped crystallized ginger, undrained
Heat oven to 350F and grease a 9” baking pan.
In a large bowl, whisk together the flours, starch, guar gum, flaxseed, psyllium, baking soda and salt.
In another large bowl, whisk together the brown sugar, molasses, syrup, applesauce, oil and almond milk. Add gingers and stir to combine.
Add flour mixture and stir just until smooth.
Bake on the bottom rack of the oven until a toothpick inserted in centre comes out clean, about 45 minutes.
Cool completely in the pan before cutting (these are like brownies in consistency).
Serving Size: Makes one 9" pan, 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, whisk together the flours, starch, guar gum, flaxseed, psyllium, baking soda and salt.
In another large bowl, whisk together the brown sugar, molasses, syrup, applesauce, oil and almond milk. Add gingers and stir to combine.
Add flour mixture and stir just until smooth.
Bake on the bottom rack of the oven until a toothpick inserted in centre comes out clean, about 45 minutes.
Cool completely in the pan before cutting (these are like brownies in consistency).
Serving Size: Makes one 9" pan, 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 161.2
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 11.8 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 3.0 g
- Protein: 1.8 g
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