Gluten Free Double Ginger Cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Gluten Free Double Ginger Cake calories by ingredient


Introduction

This dense, brownie-like snacking cake is packed with a double hit of ginger - fresh minced adds a wallop of spicy heat, while crystallized ginger (with it’s syrup) lends a slower, gentler burn. Grossly adapted (especially veganized and de-glutened) from David Lebovitz's Fresh Ginger Cake This dense, brownie-like snacking cake is packed with a double hit of ginger - fresh minced adds a wallop of spicy heat, while crystallized ginger (with it’s syrup) lends a slower, gentler burn. Grossly adapted (especially veganized and de-glutened) from David Lebovitz's Fresh Ginger Cake
Number of Servings: 16

Ingredients

    ½ cup sorghum flour
    ½ cup millet flour
    ⅓ cup almond flour
    ¼ cup arrowroot starch
    ½ tbsp guar gum
    3 tbsp ground flaxseed
    3 tbsp psyllium husk fibre
    1 tsp baking soda
    ¼ tsp salt
    ½ cup dark brown sugar
    ¼ cup fancy molasses
    ¼ cup maple syrup
    ¼ cup pureed zucchini (or applesauce)
    ¼ cup canola oil
    ½ cup almond milk (or your favourite milk alternative)
    ½ cup minced fresh ginger
    ¼ cup chopped crystallized ginger, undrained

Directions

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.