Grain-free Gingerbread Cake

This is by far the best gingerbread I have ever tasted! I made this cake today out of ingredients on hand, and it's phenomenal.  If you'd like the bean-free version of this cake, please see Grain-free, Bean-free, Vegan Spice Cake . You will need a food processor, wide-based blender, or strong mixer.


Wet mix ingredients:
1/3 cup organic flax seed meal (ground flax seeds)
1 cup granulated sugar (sucanat, palm, or maple)
1/2 cup besan aka chickpea flour
1 cup arrowroot starch/flour
1 cup water
1/3 cup virgin, organic coconut oil
1/4 vanilla bean pod or caviar

Dry ingredients:
1 cup buckwheat flour
1/4 tsp nutmeg
1/4 tsp cinnamon
3/4 tsp pumpkin pie spice (cinnamon, ginger, cloves, nutmeg blend)
3/4 tsp baking soda

Last ingredient:
3 tbsp. raw, unfiltered apple cider vinegar or lemon juice

1) Preheat oven to 350F and grease 11x7x2" pan or 8" round, or 8x8".
2) Add wet ingredients to food processor and process until combined.
3) In separate, large bowl place dry ingredients and stir together.
4) Add wet mixture to dry mixture and mix well, making sure to scrape bottom of bowl.
5) Add last ingredient, apple cider vinegar (or lemon juice), and fold into mixture using silicone or rubber spatula. This is when the cake will start rising, so do not over mix.
6) Quickly pour mixture into greased pan and sprinkle with extra granulated sugar on top if desired.
7) Place in oven and bake for 30 minutes or until done.

Enjoy

This cake is grain-free, gluten-free, corn-free, rice-free, dairy-free, casein-free, soy-free, almond-free, tree nut-free, egg-free, potato-free, nightshade-free, and xanthan gum-free.

It can be made yeast-free by using lemon juice instead of apple cider vinegar.