Yes, more experimenting with vegan, gluten-free, refined sugar free baking courtesy of the cookbook. I’ve made a few things from here that have been blogged about here, here, and here with pretty good success. If my often carnivorous/dairy loving heart can be transformed than this stuff must be good.
When you check out the cookbook you will see a photo for these teacakes and you will likely melt. The photo is gorgeous and made me want to devour the teacake. It’s something about the schmear of jam on the teacake that really sealed the deal for me.
I had stocked my pantry a few weeks ago with pretty much all ingredients needed to make things out of this cookbook so I didn’t really have to buy anything to make this recipe except for lemon extract. The only change I made was using almond milk instead of rice milk… big whoop!
The results were pretty good. I used Clubhouse lemon extract and I think it may have given the loaf a bit of an “off” taste… it didn’t ruin the loaf but it didn’t feel like true lemon flavour. I also thought there were entirely too many poppy seeds! I ate this with my Christine Ferber black cherry jam from France and was a VERY happy camper.
Overall, another good Babycakes recipe.
Lemon Poppy Teacake
2/3 cup rice milk
1 tablespoon apple cider vinegar
1?4 cup poppy seeds
3/4 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1/2 cup rice flour
1 1/2 tablespoons baking powder
1 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil, plus more for pan
3/4 cups agave nectar
1/3 cup applesauce
1 teaspoons pure vanilla extract
2 tablespoons pure lemon extract
1 tablespoon lemon zest
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)
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Lovely teacakes! This is perfect for breakfast! I think this is the time that I should try something new every morning.
Your photo looks delicious! We are so happy to see how well the Lemon Poppy Teacake turned out! Keep up the great baking.
Love,
BabyCakes NYC