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Lemon Poppy Seed Cake

April 16, 2012

Do you think a vegan and gluten-free cake less capable of wetting your palate as it’s non-vegan counterpart? Well here is a lovely, flavorful cake that is sure to impress. It will leave you wondering what is the big deal with white flour, eggs, or butter anyway. The lemon and poppy seed combination is a sweetness that lingers and beckons you for more. The moistness in this cake is it’s a secret weapon and you might even be able to sneak a slice by your grandmother who refuses to eat anything made without real butter!

Enjoy as a dessert with a cup of your favorite tea or as a sweet accompaniment to your breakfast.

Lemon Poppy Seed Cake Recipe:
2/3 cup rice milk or other non dairy milk
1 tablespoon apple cider vinegar
1/4 cup poppy seeds
3/4 cup Bob’s Red Mill gluten-free all-purpose flour
1/2 cup rice flour
1 1/2 tablespoons baking powder
1 teaspoon xanthan gum
1 teaspoon sea salt
1/2 cup coconut oil
3/4 cup agave nectar
1/3 cup unsweetened applesauce or mashed banana
1 teaspoon pure vanilla extract
2 tablespoons pure lemon extract
1 tablespoons grated lemon zest

Directions:
Preheat oven to 325 degrees F. Lightly oil a loaf pan or line with parchment paper.

In a small bowl, add rice milk, vinegar and poppy seeds, do not stir, set aside.

In a medium bowl, combine the flours, baking powder, xanthan gum and salt. Add oil, agave, applesauce, vanilla, lemon extract and zest to the flour mixture and stir until combined and batter is smooth.

Pour batter into the loaf pan and bake 35-40 minutes or until cake is golden brown and toothpick inserted into cake comes out clean. Allow to cool in pan about 20 minutes and then remove carefully. Slice and serve!

Sliced cake stores well in the freezer for later enjoyment.

Recipe adapted from BabyCakes.

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