Buckwheat Flour Carrot Cake Easy Recipe! No Oil, Gluten Free

This cake is not sweet, 
it's moist and delicious! 
 You can serve it with a drizzle of maple syrup to sweeten to your taste. 
 Perfect as it is with a cup of tea, eat it for breakfast
or top it off with your favorite cream or frosting. 

Easy healthy recipe

 A very versatile cake suitable for most diets!

Easy Healthy Recipe

Please comment, like, share & subscribe! 






print recipe

Buckwheat Flour Carrot Cake Easy Recipe! No Oil, Gluten Free
This cake is not sweet, it's moist and delicious! You can serve it with a drizzle of maple syrup to sweeten to your taste. Perfect as it is with a cup of tea, eat it for breakfast or top it off with your favorite cream or frosting. A very versatile cake suitable for most diets!
Ingredients
  • 1 Cup Buckwheat Flour
  • 1 Tablespoon Ground Flax
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Ginger
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Vanilla Extract
  • 2 Eggs (Or flax eggs)
  • 2 Teaspoons Vinegar
  • 1 Cup Grated Carrot
  • 1/8 Cup Blackstrap Molasses
  • 1/4 Cup Water
Instructions
Mix dry ingredientsIn the same bowl, add all wet ingredients & grated carrotMix with a hand blender on high speed until fully blendedPour into a 6x8 baking dish and bake at 375 for 35-40 minutes until knife comes out clean. Serve with maple syrup or your favorite frosting or cream.
Details
Prep time: Cook time: Total time: Yield: 6 servings


Easy Healthy Recipe


* Nutrition based on the use of eggs

You May Like:



Comments