Vegan gluten free gingerbread cake

    50 min

    If you are vegan, gluten free, dairy free and / or egg free, this is the gingerbread recipe for you!

    13 people made this

    Serves: 24 

    • 120g amaranth flour
    • 120g buckwheat flour
    • 60g coconut flour
    • 2 1/2 teaspoons bicarbonate of soda
    • 1 dessertspoon ground cinnamon
    • 1 dessertspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 180ml agave nectar
    • 180ml rapeseed oil
    • 260g treacle
    • 2 tablespoons ground linseeds
    • 6 tablespoons water
    • 1 dessertspoon grated root ginger
    • 1 teaspoon lemon zest
    • 225ml boiling water from the kettle

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
    2. Combine flours, bicarb, spices and salt in a bowl and set aside.
    3. Blend ground linseeds with water in a separate bowl, then combine the linseed mixture with the remaining wet ingredients except for the boiling water.
    4. Make a well in dry ingredients and add the wet mixture. Stir well. Gradually add the hot water and mix well. Tip into the prepared tin.
    5. Bake for 35 to 45 minutes, or until a skewer comes out clean.


    If you're not vegan, you can use 2 eggs instead of the ground linseeds.

    Gluten free ingredients

    Ensure that all of your ingredients are gluten free by carefully reading the labels.

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    Reviews in English (7)


    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.  -  15 Nov 2012  (Review from Allrecipes US | Canada)


    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.  -  06 Oct 2015  (Review from Allrecipes US | Canada)


    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!  -  23 May 2016  (Review from Allrecipes US | Canada)