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!

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

by ColorfulCanary October-30-2017

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: 10 mins Cook time: 35 mins Total time: 45 mins Yield: 6 servings

* Nutrition based on the use of eggs

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