Mary’s Amaranth Coffee Cake

By: Mary Tanner

1 ½ cup amaranth flour
¼ t stevia
½ t xanthan gum
½ t salt
1 ¼ t pumpkin pie spice
1 t baking soda
3 t ground flax seeds (optional)

¾ cup applesauce
¾ cup rice milk
¼ cup light olive oil
Dash of vanilla

Mix wet ingredients in a small bowl. Mix dry ingredients in a larger bowl. Combine and pour into round 9” greased cake pan. Bake at 350 degrees for 40 min.

Submitted by Mary Tanner

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 3.50 out of 5)

Mary: This recipe comes out more like a steamed pudding than a coffee cake. It is quite gooey but delicious.

Cheryl: I’ve never had anything quite like it. The top and bottom had a nice crust, and the inside was very gooey. It’s very healthy, obviously, and a nice choice for people avoiding sugar.   The spices hid the typical amaranth taste. I could see having it for brunch. Very creative!