Lemon-Poppy Teacake
- 2/3 cup rice milk
- 1 tablespoon apple cider vinegar
- 1/4 cup poppy seeds
- 3/4 cup Bobs Red Mill gluten-free all-purpose baking flour
- 1/2 cup brown rice flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 cup coconut oil, plus more for the pan
- 3/4 cup agave nectar
- 1/3 cup homemade applesauce (page 78) or store-bought unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure lemon extract
- 1 tablespoon grated lemon zest
- Preheat the oven to 325F.
- Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
- Pour the rice milk, vinegar, and poppy seeds into a small bowl, but do not stir; set aside.
- In a medium bowl, whisk together the flours, baking powder, xanthan gum, and salt.
- Add the oil, agave nectar, applesauce, vanilla, lemon extract, and lemon zest to the dry ingredients and stir until the batter is smooth.
- Using a rubber spatula, scrape the poppy seed mixture into the batter, and combine just until all the ingredients are blended.
- The batter will expand slightly.
- Pour the batter into the prepared pan and bake the teacake on the center rack for 35 minutes, rotating the pan 180 degrees after 18 minutes.
- The finished teacake will be golden brown and springy, and a toothpick inserted in the center will come out clean.
- Let the teacake stand in the pan for 20 minutes, then gently run a knife around the edge of the cake.
- Cover the top of the pan with a cutting board, and invert the loaf onto the board.
- Carefully lift the pan away and re-invert the teacake onto another cutting board.
- Either cut and serve warm, or wait until it is completely cool before storing.
- Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.
rice milk, apple cider vinegar, poppy seeds, red, brown rice flour, baking powder, xanthan gum, salt, coconut oil, nectar, homemade applesauce, vanilla, lemon, lemon zest
Taken from www.epicurious.com/recipes/food/views/lemon-poppy-teacake-376936 (may not work)