Lemon-Poppy Teacake Recipe

Name: Lemon-Poppy Teacake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup rice milk; 1 tablespoon apple cider vinegar; 1/4 cup poppy seeds; 3/4 cup Bobs 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; 1/2 cup coconut oil, plus more for the pan; 3/4 cup agave nectar; 1/3 cup homemade applesauce (page 78) or store-bought unsweetened applesauce; 1 teaspoon pure vanilla extract; 2 tablespoons pure lemon extract; 1 tablespoon grated lemon zest

Servings: persons

2/3 cup rice milk
1 tablespoon apple cider vinegar
1/4 cup poppy seeds
3/4 cup Bobs 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
1/2 cup coconut oil, plus more for the pan
3/4 cup agave nectar
1/3 cup homemade applesauce (page 78) or store-bought unsweetened applesauce
1 teaspoon pure vanilla extract
2 tablespoons pure lemon extract
1 tablespoon grated lemon zest

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

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup rice milk, 1 tablespoon apple cider vinegar, 1/4 cup poppy seeds, 3/4 cup Bobs Red Mill gluten-free all-purpose baking flour, and more.

Yes, Lemon-Poppy Teacake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Poppy Teacake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions