Best eaten the same day. Refrigerate leftovers.

2 tablespoons ground flax seeds
6 tablespoons warm water
5/6 cup (100 grams) millet flour
5/6 cup (100 grams) teff flour
1/3 cup (50 grams) potato starch (not flour)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup coconut palm sugar
1/2 cup unsulfured molasses
1/3 cup coconut oil
1 cup unsweetened applesauce

2 tablespoons ground flax seeds 6 tablespoons warm water 5/6 cup (100 grams) millet flour 5/6 cup (100 grams) teff flour 1/3 cup (50 grams) potato starch (not flour) 1 teaspoon gluten-free baking powder 1 teaspoon baking soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 2/3 cup coconut palm sugar 1/2 cup unsulfured molasses 1/3 cup coconut oil 1 cup unsweetened applesauce

Preheat oven to 350°F. Grease an 8x8-inch pan or line it with parchment paper.

In a small bowl, stir together the flax and warm water until the mixture is thick and creamy. Set aside for at least 10 minutes.

Sift the dry ingredients (except the coconut palm sugar) into a large mixing bowl.

In another mixing bowl, combine the coconut palm sugar, molasses, coconut oil, applesauce, and flax mixture; whisk until well blended. Add to the dry ingredients and stir to blend.

Pour the batter into the prepared pan. Bake until set in the middle and a tester comes out clean, about 35 minutes. Cool in pan on rack until cake is cool enough to handle, then turn out.