- 1 cup amaranth flour
- 1 cup buckwheat flour
- 1/2 cup coconut flour
- 2 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons flax seed meal
- 6 tablespoons water
- 3/4 cup agave nectar
- 3/4 cup canola oil
- 3/4 cup molasses
- 2 teaspoons grated fresh ginger
- 1 teaspoon lemon zest, or more to taste
- 1 cup boiling water
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Mix amaranth flour, buckwheat flour, coconut flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt together in a large bowl. Make a well in the center of the flour mixture.
- Stir flax meal and 6 tablespoons water together in a separate bowl. Add agave nectar, canola oil, molasses, grated fresh ginger, and lemon zest; stir to combine. Pour wet ingredients into the well in the flour mixture; mix well. Gradually stir boiling water into the batter until fully incorporated. Pour batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.