This was a hit, and the poppy seeds make it look soooo pretty, so when you make this cake - don't bother with the icing on top, we actually made a double mixture and did two layers with the icing in the middle and I grated some lemon rind on top to add some extra colour and it looked amazing!
Ingredients:
2/3 cup rice milk
1 Tbsp apple cider vinegar
1/4 cup poppy seeds
1/2 cup buckwheat flour
1/4 cup potato flour
3/4 cup rice flour
1/2 cup brown rice flour
1 1/2 Tbsp gluten free baking powder
1 tsp xanthum gum
1 tsp salt
1/2 cup vegetable oil
3/4 cup agave nectar
1/3 cup stewed apples
2 tsp vanilla essence
2 Tbsp pure lemon extract/juice
1 Tbsp grated lemon zest
Heat the oven to 165 degrees, lightly grease the cake tin with oil. Now onto the mixture you need to 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, xanthum gum and salt. Add the oil, agave nectar, stewed apples, vanilla, lemon extract/juice and zest and stir until the batter is smooth. Using a rubber spatula, scrape the poppy seed mixture into the batter and combine until just blended. The batter will expand slightly.
Pour in the prepared tin and bake for about 35 mins, until golden brown and springy and a toothpick inserted into the centre comes out clean. Allow to cool in tin for 20 mins then gently run a knife around th edge and invert onto a board or plate, then use another board or plate to re-invert right side up. Either cut and serve warm or wait until completely cool before storing.
Thanks to my wonderful helper Michelle for doing this cake - she was amazing on Friday I couldn't have done nearly as much, without her. However due to her help we had over 15 different vegan items and about 6 different vegan gluten free items on the stall!!!
We also made a plain icing using about a tsp of vegan margarine and a 2 tsp lemon juice and icing sugar, then we added a little bit of water to thicken it and spread it on the bottom cake and put the top cake on top!
Ingredients:
2/3 cup rice milk
1 Tbsp apple cider vinegar
1/4 cup poppy seeds
1/2 cup buckwheat flour
1/4 cup potato flour
3/4 cup rice flour
1/2 cup brown rice flour
1 1/2 Tbsp gluten free baking powder
1 tsp xanthum gum
1 tsp salt
1/2 cup vegetable oil
3/4 cup agave nectar
1/3 cup stewed apples
2 tsp vanilla essence
2 Tbsp pure lemon extract/juice
1 Tbsp grated lemon zest
Heat the oven to 165 degrees, lightly grease the cake tin with oil. Now onto the mixture you need to 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, xanthum gum and salt. Add the oil, agave nectar, stewed apples, vanilla, lemon extract/juice and zest and stir until the batter is smooth. Using a rubber spatula, scrape the poppy seed mixture into the batter and combine until just blended. The batter will expand slightly.
Pour in the prepared tin and bake for about 35 mins, until golden brown and springy and a toothpick inserted into the centre comes out clean. Allow to cool in tin for 20 mins then gently run a knife around th edge and invert onto a board or plate, then use another board or plate to re-invert right side up. Either cut and serve warm or wait until completely cool before storing.
Thanks to my wonderful helper Michelle for doing this cake - she was amazing on Friday I couldn't have done nearly as much, without her. However due to her help we had over 15 different vegan items and about 6 different vegan gluten free items on the stall!!!
We also made a plain icing using about a tsp of vegan margarine and a 2 tsp lemon juice and icing sugar, then we added a little bit of water to thicken it and spread it on the bottom cake and put the top cake on top!
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