Ex-CK Verbier and current CK Rock chef, Laura Pope is back with another delicious recipe that is once again free from dairy, gluten, sugar, nuts or eggs.
"This tastes so good I've totally fooled a number of sceptics into thinking it has all the usual cakey suspects... but there's absolutely no dairy, gluten, sugar, nuts or eggs in this gorgeous teatime treat. Lemons are in season right now, so this is a great time to inject some citrus zing into your baking."
- 160ml (5⅝ fluid oz) rice milk
- 15ml (½ fluid oz) apple cider vinegar
- 40g (1⅜ oz) poppy seeds
- 200g (7 oz) gluten-free plain flour
- 1½ tablespoons gluten-free baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 105g (3¾ oz) coconut oil, plus more for cake tin
- 250g (8⅞ oz) brown rice syrup
- 1 very ripe banana, mashed
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure lemon extract
- Zest of 1 lemon
- Preheat the oven to 160°C (320℉) fan or 175℃ (345℉) normal oven. Lightly oil and line a 23cm (9") diameter round spring-form cake tin with baking parchment.
- Pour the rice milk, apple cider vinegar and poppy seeds into a small bowl – but do not stir – and set aside.
- In a medium bowl, whisk together the flour, baking powder, xanthan gum and salt. Add the oil, agave nectar, banana, vanilla, lemon extract and zest to the dry ingredients and stir until the batter is smooth. Using a rubber spatula, scrape the poppy seed mixture into the batter and combine just until all ingredients are blended.
- Pour the batter into the prepared pan and bake on the centre rack for 30 minutes, rotating the pan after 15 minutes. The cake will be golden brown and springy, and a toothpick inserted in the centre will come out clean.
- Let the cake stand in the tin for 20 minutes, then release the catch to loosen the side of the tin so it gently comes away from the cake. Cover the top of the tin with a cutting board and invert it onto the board. Carefully lift the base of the tin away, remove the baking parchment and re-invert the cake onto the plate on which you wish to serve it. Either cut and serve slightly warm, or wait until it is completely cool before storing. Just as cake tastes great with some cream on the side, this is delicious with a dollop of dairy-free coconut milk yoghurt.
- Can be wrapped in foil or cling film and stored at room temperature for up to 3 days.
Download Laura's "Gluten Free Me" app for iPad at the App store, for free! And find out even more about Laura and her culinary adventures on her website by clicking here.