Lemon Poppy Teacake

By adrienne30343

Ingredients

• 2/3 cup rice milk
• 1 Tbsp apple cider vinegar
• 1/4 cup poppy seeds
• 3/4 cup Bob's Red Mill gluten-free, AP baking flour
• 1/2 cup brown rice flour
• 1 1/2 Tbsp baking powder
• 1 tsp xanthan gum
• 1 tsp salt
• 1/2 cup coconut oil, plus more for the pan
• 3/4 cup agave nectar
• 1/3 cup homemade applesauce or store-bought, unsweetened applesauce
• 1 tsp pure vanilla extract
• 2 Tbsp pure lemon extract
• 1 Tbsp grated lemon zest

Details

Servings 10

Preparation

Step 1

1.) Preheat oven to 325°. Lightly grease a 7x4x3" loaf pan with oil.

2.) 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 extract, 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.

3.) Pour the batter into the prepared pan and bake the teacake on the center rack for 35 minutes, rotating the pan 180° after 18 minutes. The finished teacake will be golden brown and springy and a toothpick inserted in the center will come out clean.

4.) 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. 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 three days.