I am SO sorry for the large amount of lapsed time since my last post. Work has been busy, and life in general. Ive got all these recipes to post, but it just feels like the days are not long enough! We went to our friend’s amazing house outside of the city for Memorial Day (which I will post later!). It was so nice to have a little “vacation” that didn’t require too much effort. They live on an amazing piece of land and it was just so nice and peaceful, we loved it! My dear friend is also Gluten Free, so that makes it even more fun to hang out since we know that all our food is safe and I love baking for them! So, I made some treats to bring and I brought this for our breakfast. It looks a little janky in the picture because I cut it up into squares for the trip, so it not as pretty as when it came out of the oven! I loved it because it just had a hint of lemon, and the glaze drizzled overtop gave a little hint of sweetness. This is the perfect breakfast cake for dining in the country or the city 🙂
What you need: (Adapted from Allrecipes)
*3 Cups White Rice Flour
*3 eggs (or egg replacer for vegan)
* 2 1/2 Cups Sugar
*1 1/2 tsp salt
*1/2 tsp xanthan gum
*1 1/2 cups almond milk
*1 1/8 cup olive oil
*1 1/2 tsp baking powder
*2 Tbsp poppy seeds (or more, depending on your preference)
*1 1/2 tsp vanilla
*2 tsp lemon juice (or more depending on how lemony you want!)
for the glaze:
*3 Tbsp powdered sugar
*1 tsp lemon juice
*1 Tbsp almond milk
1.) Preheat oven to 350 degrees and grease your baking tin.
2.) In a stand mixer combine the flour, salt, xanthan gum, baking soda, and sugar.
3.) Next, add in the eggs, milk, oil, vanilla and lemon juice. Mix until everything is combined.
4.) Fold in the poppy seeds and taste to see if it needs anymore lemon juice, depending on your preference.
5.) Bake for 1 hour or until golden brown.
6.) Mix all of the ingredients for the glaze and pour over the cake while it is still warm.
7.) Serve and enjoy!!