Lemon-Poppy Teacake (vegan & gluten free)

I recently bought some poppy seeds and I couldn’t wait to use them! While perusing my cookbooks the other day I came across this recipe from “babycakes” and knew it was the one I wanted to try. I’m so glad I did! It was moist, tasty, and perfectly lemon-y. While this one requires a few more ingredients, it’s totally worth it! And if you love baking as much as I do, you probably have everything on hand already. I hope you try this one! It’s perfect with a cup of your favorite tea or coffee.

Lemon Poppyseed Teacake (vegan & gluten free)

Lemon-Poppy Teacake
(recipe adapted from babycakes)
2/3 cup rice milk
1 T apple cider vinegar
1/4 cup poppy seeds
3/4 cup Bob’s Red Mill all-purpose gluten free flour
1/2 cup brown rice flour
1 1/2 T baking powder
1 tsp xanthan gum
1 tsp kosher salt
1/2 cup melted coconut oil
3/4 cup agave nectar
1/3 cup applesauce
1 tsp pure vanilla extract
2 T pure lemon extract
1 T grated lemon zest

*note: measure all ingredients, included liquid, in “dry” measuring cups only.

Preheat oven to 325. Lightly grease a 7x4x3-inch loaf pan. 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 until all ingredients are just blended. (it will seem too liquid-y at first, but it will come together!) Pour the batter into the prepared pan and bake on the center rack for 35 minutes, rotating 180 degrees after 18 minutes. The finished teacake will be golden brown and springy, and a toothpick will come out clean. Let cool in the pan for 20 minutes before transferring to a cutting board. Serve warm, if desired. Cover leftovers in plastic wrap at room temperature for up to 3 days.

Lemon Poppyseed Teacake (vegan & gluten free)