Lemon Poppy Teacake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2/3 cup almond milk1 tablespoon apple cider vinegar1?4 cup poppy seeds3/4 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour1/2 cup rice flour1 1/2 tablespoons baking powder1 teaspoon xanthan gum1 teaspoon salt1/2 cup coconut oil, plus more for pan3/4 cups agave nectar1/3 cup applesauce1 teaspoons pure vanilla extract2 tablespoons pure lemon extract
Preheat the oven to 325°F. Lightly grease a 7 × 4 × 3-inch loaf pan with oil.
Pour the rice milk, apple cider vinegar, and poppy seeds into a small bowl – but do not stir – and set aside. In a medium bowl, whisk together the flour, baking powder, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon 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 ingredients are blended. The batter will expand slightly.
Pour the batter into the prepared pan and bake on the center rack for 35 minutes, rotating the pan 180 degrees after 18 minutes. The 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 bread. Cover the top of the pan with a cutting board, and invert 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.
(From Babycakes NYC)
Number of Servings: 7
Recipe submitted by SparkPeople user YOGICHAR.
Pour the rice milk, apple cider vinegar, and poppy seeds into a small bowl – but do not stir – and set aside. In a medium bowl, whisk together the flour, baking powder, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon 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 ingredients are blended. The batter will expand slightly.
Pour the batter into the prepared pan and bake on the center rack for 35 minutes, rotating the pan 180 degrees after 18 minutes. The 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 bread. Cover the top of the pan with a cutting board, and invert 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.
(From Babycakes NYC)
Number of Servings: 7
Recipe submitted by SparkPeople user YOGICHAR.
Nutritional Info Amount Per Serving
- Calories: 346.3
- Total Fat: 18.7 g
- Cholesterol: 5.8 mg
- Sodium: 120.0 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 4.2 g
- Protein: 3.0 g
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