 |
| Orange-scented, polka-dotted, gluten-free and vegan: what's not to like? |
What planet have I been living on? Gluten-free baking has been all the rage for...oh...say the past 5 years. But I am still new to gluten-free baking, because I am one of the lucky few who does not seem to be wheat-sensitive. Still, I recognize that in the West, we consume far too much franken-wheat and need to explore alternatives to the crazy mutant variety that comprises the bulk of the SAD Diet (Standard American Diet). I am all about going against the grain.
 |
| Did poppyseeds ever really go out of style? |
Being a Polish girl, however, I am not new to poppyseed baking. So for today's
Back to Basics post, I thought I'd combine my experience with my inexperience – the inspiration for this easy snack cake recipe.
 |
| See the orange zest? [And my vegan Butter London British Racing Green nail polish?] |
This moist, orange-scented poppyseed snack cake goes perfectly with a cup of Earl Grey tea for breakfast. Or slightly warmed, topped with a scoop of
vanilla coconut ice cream for dessert. The cake is dense, so it can stand up to added compotes and your favorite plant-based whipped toppings. However you serve it, I suggest
not mentioning the "gluten-free" thing ... What happens on UrbanVegan.net stays on UrbanVegan.net
Gluten-Free Poppyseed Snack Cake
Revised Oct. 11, 2012
- 1 1/2 cups gluten-free flour [I used sorghum flour
]
- 1/4 cup poppy seeds
- 3/4 cup non-dairy milk [I used almond milk]
- 3/4 cup brown sugar, packed
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 T baking powder
- 1 tsp vanilla
- 1/3 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 T cornstarch
- *1 tsp xanthan gum
- 3 T orange juice [From about 1 small orange]
- Zest of 1 orange [About 1 tsp]
Makes 1 9 x 9-inch cake, about 12 servings
* Xanthan gum may not be a basic for everyone. But if you have wheat issues, trust me, it's a basic.
Preheat oven to 375 degrees. Grease a 9 x 9-inch baking pan.
In a large bowl, combine dry ingredients. Combine wet ingredients in a medium bowl, then stir into dry. Mix until just combined. Don't overmix.
Spread into pan and bake for5 30-40 minutes or until top is just golden, Cool for 10 minutes before cutting.
10 comments:
Luckily I'm not wheat-sensitive either but I'd like to try a couple gluten free recipes myself. I can totally taste these little breakfast cakes! I love poppyseeds too and the crunch they give in baked goods. Earl Grey tea and citrus-flavored goodies have never steered me wrong. Does xanthan gum come in small packages?
This looks delicious! I love the idea of orange instead of the typical lemon flavour. Did you use all sorghum flour or a mix of ther GF flours?
P.S. I don't think poppy seeds will ever go out of style.
Looks so delicious, and I love your nails.
xo
kittee
That looks great, I adore poppy seeds and I love that you let us know what nail polish you're wearing!
Nicole, I used all sorghum (Bob's Red Mill). I really like the sweet quality of this flour
Snack cakes are always so dangerous for me--hard to just snack on one, especially with poppy seed goodness like these!
Your cake looks perfect, and I love that you used all sorghum flour and so little starch. I though GF necessitated a mix of flours and lots of starch in order to work. Maybe not!
I haven't had a poppyseed baked good since going gluten free. Looks perfect!
I bought something like 2 pounds of poppy seeds not so long ago, and I'm glad I'll be able to use your beautiful recipe to get rid of some of them! (Why do I always buy so much of things I rarely use?)
Oh Dynise, these look spectacular. Pinning them!
Post a Comment