Think of a lazy Fall Sunday, gloomy weather outside, it’s rainy, it’s cold and from (not so) faraway Christmas vibes are starting to linger in the air …
How can one not switch the oven on and bake something sweet, uh?
Maybe something gingerbread-y, that your sweetheart says “Woah, it smells SO good in here!” as he enters the kitchen while the cake is baking?
That’s the kind of morning this gluten free vegan gingerbread cake has been created.
I badly wanted a comforting dessert, one that feels like a warm hug in the cold days, even more tasty with the crunchiness of the walnuts, which pair amazingly with the gingerbread flavour!
This gluten free gingerbread cake is very easy and very quick to make, everyone who likes winter-y spice-y flavours will LOVE it.
And if you have some (vegan) vanilla ice cream around, don’t esitate to add a couple spoons on top of your gingerbread cake slice. Heavenly pairing, promise.
So, hope you will enjoy this cake, as always I’d love to know if you make it, what you think of the recipe and if you have any suggestion!
Ciao!
Sonia
This gluten free vegan gingerbread cake is a comforting, spice-y Fall dessert, easy and quick to bake and perfect with a spoon of ice cream on top!
- 2 tbsp ground flaxseeds + 6-7 tbsp water
- 10-12 shelled walnuts
- 200 gr gluten free brown rice flour
- 90 gr potato or other gluten free starch
- 60 gr sugar
- 1.5 tsp cinnamon powder
- 1.5 tsp ginger powder
- 1/2 tsp nutmeg powder
- 2 tsp cream of tartar *
- 1 tsp baking soda *
- 270 gr gluten free non dairy milk
- 30 gr (sunflower) seed olive oil
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pre heat the oven at 180° C / 350 F
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in a cup mix the ground flax seeds with water and let it rest a few minutes
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with a knife chop half the walnuts, not too thin
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in a bowl mix all the dry ingredients, the chopped walnuts and mix well
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add the non dairy milk and the oil and carefully mix all the ingredients until you get a smooth batter
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with a spatula incorporate the flax seed gel to the batter
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grease the baking pan with seed oil or vegan butter and evenly pour the cake batter in it
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bake for 25 minutes circa (check the cake with a toothpick after the first 20 minutes) and once it’s ready, remove from the oven and let the cake cool down before carefully removing it from the pan
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put the cake on a serving plate and cover it with sugar glaze or dust it with a mix of sugar and cinnamon powder, adding the remaining wholenuts on top
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serve as is or adding a couple tbsp of (vegan) ice cream on top
* baking soda + cream of tartar can be replaced with baking powder
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/bfe014c05bb2633c87f823b6b0a40019/5DFA4FDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
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