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1
Preheat the oven to 325F.
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2
Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
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3
Pour the rice milk, vinegar, and poppy seeds into a small bowl, but do not stir; set aside.
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4
In a medium bowl, whisk together the flours, baking powder, xanthan gum, and salt.
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5
Add the oil, agave nectar, applesauce, vanilla, lemon extract, and lemon zest to the dry ingredients and stir until the batter is smooth.
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6
Using a rubber spatula, scrape the poppy seed mixture into the batter, and combine just until all the ingredients are blended.
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7
The batter will expand slightly.
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8
Pour the batter into the prepared pan and bake the teacake on the center rack for 35 minutes, rotating the pan 180 degrees after 18 minutes.
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9
The finished teacake will be golden brown and springy, and a toothpick inserted in the center will come out clean.
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10
Let the teacake stand in the pan for 20 minutes, then gently run a knife around the edge of the cake.
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11
Cover the top of the pan with a cutting board, and invert the loaf onto the board.
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12
Carefully lift the pan away and re-invert the teacake onto another cutting board.
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13
Either cut and serve warm, or wait until it is completely cool before storing.
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14
Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.
