1∕2 cup coconut oil, plus more for the pan
2∕3 cup rice milk
1 tablespoon apple cider vinegar
1∕4 cup poppy seeds
3∕4 cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1∕2 cup brown rice flour
1 1∕2 tablespoons baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3∕4 cup agave nectar
1∕3 cup unsweetened applesauce
1 teaspoon pure vanilla extract
2 tablespoons pure lemon extract
1 tablespoon grated lemon zest
1. Preheat the oven to 325˚ F. Lightly grease a 7-by-4-by-3-inch loaf pan with coconut oil.
2. Pour rice milk, vinegar and poppy seeds into a small bowl, but don’t stir; set aside. In a medium bowl, whisk together flours, baking powder, xanthan gum and salt. Add coconut oil, agave, applesauce, vanilla, lemon extract and zest to the dry ingredients and stir until smooth. Add the poppy seed mixture to the batter and combine just until all ingredients are blended; the batter will expand slightly.
3. Pour batter into pan and bake on the center rack for 35 minutes, rotating the pan 180 degrees after 18 minutes. The finished teacake will be golden brown and a toothpick inserted in the center will come out clean.
4. Let the teacake stand for 20 minutes, then gently run a knife around the edge. Cover the top with a cutting board and invert the loaf onto the board. Lift the pan away and re-invert onto a plate. Serve warm or cooled.
Recipes reprinted from the book BABYCAKES by Erin McKenna. Copyright © 2009 by Erin McKenna. Published by Clarkson Potter, a division of Random House, Inc.
Serves 10. Per serving: 266 calories, 13 g fat (10 g saturated), 2 g protein, 37 g carbohydrates, 2 g fiber, 486 mg sodium.