Lemon Poppyseed GF cake
Even though I’m on a modified Paleo diet, per doctor’s orders, it doesn’t mean I can’t enjoy some delicious desserts. Allergies and multiple food intolerance have already taken away so much of what I love and then my lady doc says, “Girl, you’re going thru menopause. Prob should lay off the coffee, wine, and chocolate to prevent so many hot flashes.”
Woman is cray. This is how people go on a killing spree, giving up too much when it’s not really necessary. My family thanks her very kindly for her suggestions and will gladly tell her where to stick it. I’ll deal with the hot flashes just fine and have only slightly laid off the caffeine. The wine is another story as there are two full liquor cabinets of delicious imports from Italy, Spain, and Germany which need my attention. Keeping up international relations and whatnot…
Last week, I tried this recipe but used the wrong flour. THIS time, it turned out perfect and I even delivered little cakes to my friends who had come over to try it the disastrous first time. Instead of cake rounds, I used tiered silicone cake molds acquired recently which were begging to be used.
I used my own gluten-free flour mix and it turned out delicious! Fresh squeezed lemons and lemon extract really made this cake taste amazing. Since I’m experimenting with edible fresh flowers, I decorated these little cakes with some wild violets and wood sorrel (basically clover) from my yard. If you try this as well, don’t use flowers from your yard if you treat it with any kind of chemicals or yard growth stimulant. We don’t need anyone going to the hospital for stomach cramps and poisoning.
- 2 cups WTF Gluten free flour mix (See link above for flour mix)
- 1 cup baking sugar ultrafine
- 2 tsp poppyseeds
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp arrowroot powder (can also use tapioca)
- 1/2 tsp ground sea salt
- 1 1/4 cups vanilla soy or rice milk
- 3/4 cup safflower oil
- 1 TBS lemon extract or oil
- 1/4 tsp white rice vinegar
- Grated zest of 2 lemons
- Preheat oven to 350 F
- Grease four 6-inch round cake pans (I used a tiered baking mold which made 5 cakes) with coconut or other non-stick spray. If using pans, trace and cut out parchment paper to line the bottom of the pans.
- In standing mixer bowl with a paddle attachment, combine the dry ingredients on low speed until blended.
- In a separate bowl, combine the wet ingredients.
- Slowly add the wet ingredients to the dry with the mixer on medium speed. Use a spatula to scrape down the sides of the bowl, mixing on medium high until all ingredients are well-mixed and batter is smooth.
- Gently fold in lemon zest until evenly combined. Pour into tins and smooth out the tops as the batter will seem thick.
- Bake for about 20 minutes, until a toothpick inserted into the middle of a cake comes out clean. If batter is on the toothpick, cook an additional 5 minutes. Oven times vary.
- Cool the cake in the pan completely, refrigerating overnight if you plan to decorate.
What's new, gnu?