Gluten-Free Lemon-Poppy Teacake
- Yield: 10 servings
- 2/3cup rice milk
- 1tablespoon apple cider vinegar
- 1/4cup poppy seeds
- 3/4cup Bob's Red Mill gluten-free all-purpose baking flour
- 1/2cup brown rice flour
- 1/2tablespoon baking powder
- 1teaspoon xanthan gum
- 1teaspoon salt
- 1/2cup coconut oil, plus more for the pan
- 3/4cup agave nectar
- 1/3cup homemade applesauce or store-bought unsweetened applesauce
- 1teaspoon pure vanilla extract
- 2tablespoons pure lemon extract
- 1tablespoon grated lemon zest
- Preheat the oven to 325 F. 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.
Reprinted from BABYCAKES by ERIN MCKENNA. Copyright © 2009 by ERIN MCKENNA. Published by Clarkson Potter, a division of Random House, Inc.