Gluten Free Amaranth Flour Cake


Amaranth flour – exotic as it sounds, its actually very indigenous and local to India. This is the first plant-based flour I actually tried baking with. I am not exactly certain of why or what made me explore this flour except that I was bored of doing bakes with wholewheat and more wholewheat !

I had moved onto the millet based flour bakes but Amaranth flour opened my eyes to a world of possibilities. The reason for that was – its high protein and less starchy, it is gluten-free and it also works beautifully in vegan bakes as well.

The purist in me wanted to work with flours that are truly or rather naturally gluten-free rather than the packaged “gluten-free” versions of flour.

So when The Indian Express newspaper wanted me to share a unique recipe particularly one that gives insights into how baking can actually be totally healthy, albeit different from what people defined baking as, I knew that I wanted to share this recipe.  So give it a shot and do share how your Amaranth flour cake turns out !

Recipe Ingredients

1 cup – Amaranth flour

1/2 cup – Almond flour

1 cup – Organic jaggery powder

1/2 cup – Oil

2 – Eggs

1 tbsp – Baking powder

1/4 cup – Milk

2 tbsp – Shelled sunflower seeds

2 tbsp – Sunflower seed (with shell)

A sprinkling of semi­dried pomegranate seeds.

Recipe Preparation

  1. Sieve the two flours and the baking powder together.
  2. Grease and dust a 6-inch diameter baking pan.
  3. Beat the eggs well for 2-3 minutes.
  4. Add the jaggery powder and the oil, slowly while continuing to beat.
  5. Add the milk slowly and beat well.
  6. Add the flour mix a little at a time.
  7. Fold in the sunflower seeds and sprinkle the pomegranate seeds
  8. Bake for 30-­35 minutes in a pre­heated oven at 160-degrees celsius.

My Tip: The sunflower and pomegranate seeds are a must !

Original Article where this Recipe was first shared-


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