Buckwheat Flour Carrot Cake Easy Recipe! No Oil, Gluten Free
This cake is not sweet,
it's moist and delicious!
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.
or top it off with your favorite cream or frosting.
A very versatile cake suitable for most diets!
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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
* Nutrition based on the use of eggs
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