Mini Lemon Poppy Seed Loaves with Whipped Lemon Lavender Butter

Mini Lemon Poppy Seed Loaves with Whipped Lemon Lavender Butter {Gluten-Free, Vegan, Refined-Sugar-Free, Oil-Free}

I made these mini lemon poppy seed loaves on a whim while in a light tea cake kind of mood. I didn’t want a big production. Muffins seemed too big and bready {and a little unrefined for tea ;) }, and I wanted to make a tiny dessert so I don’t have to worry about all the leftovers staring me in the face every time I open the fridge {because truth be told, there’s never a dessert shortage at this house, and sometimes it’s hard to keep up! ;) }. Enter these little gluten-free, vegan, and refined sugar-free little loaves that are oil-free as well. Bingo! {<< that’s my refined side speaking ;)}.

Mini Lemon Poppy Seed Loaves with Whipped Lemon Lavender Butter {Gluten-Free, Vegan, Refined-Sugar-Free, Oil-Free}

These tiny loaves make an amazing snack. You can slice them into the tiniest little slices and it almost feels like you’re having a cookie in cake form. Top that with some whipped lemon lavender butter and you’ve got yourself one amazing treat.

Mini Lemon Poppy Seed Loaves with Whipped Lemon Lavender Butter {Gluten-Free, Vegan, Refined-Sugar-Free, Oil-Free Option}

They make a wonderful snack on the go too. And most importantly — they are super cute {<< that is the most important consideration when preparing food, right? ;) }

Mini Lemon Poppy Seed Loaves with Whipped Lemon Lavender Butter {Gluten-Free, Vegan, Refined-Sugar-Free, Oil-Free Option}

The butter part is obviously not fat-free. I’m not a magician ;). Feel free to skip if you want to keep this on the lighter side. But it really does complement these little loaves. I’ve always been a fan of lemon and poppy seed, and also of lemon and lavender together, and the three flavors here really complement and highlight one another. So leaving it up to you — I enjoy these with and without the butter — it’s a different experience whichever way you go :)

Mini Lemon Poppy Seed Loaves with Whipped Lemon Lavender Butter {Gluten-Free, Vegan, Refined-Sugar-Free, Oil-Free Option}

If you’re an anti non-dairy butter person, a good alternative is to make lemon lavender coconut whipped cream — equally delicious. {see directions} Either way — you’re in for a treat!

Mini Lemon Poppy Seed Loaves with Whipped Lemon Lavender Butter {Gluten-Free, Vegan, Refined-Sugar-Free, Oil-Free Option}

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Mini Lemon Poppy Seed Loaves with Whipped Lemon Lavender Butter {Gluten-Free, Vegan, Refined-Sugar-Free, Oil-Free}

Mini Lemon Poppy Seed Loaves with Whipped Lemon Lavender Butter


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2 mini loaves

Description

A light, gluten-free poppy seed tea cake complimented by luscious lemon lavender vegan butter. Oil-free and refined sugar-free.


Ingredients

Wet:

  • 6 tbsp unsweetened applesauce
  • 6 tbsp maple syrup {or agave, etc.}
  • 1 tbsp pure vanilla extract
  • 1 tsp pure lemon extract
  • 2 tbsp lemon juice

Dry:

  • ¾ cup brown rice flour
  • 5 tbsp tapioca starch
  • 5 tbsp sweet sticky rice flour {also known as glutinous rice flour/mochi/mochiko}
  • ¼ tsp guar gum
  • ½ tsp baking soda
  • 1 tbsp poppy seeds

Optional topping:

Whipped Lemon Lavender Butter:

  • ¼ cup non-dairy butter {or cream layer from one can of full-fat coconut milk, chilled overnight}
  • 2-3 tbsp maple syrup {or agave, etc.}
  • 1 tbsp lemon juice
  • 1 tsp dried lavender
  • 1 tsp pure vanilla extract
  • ½ tsp pure lemon extract
  • dash of salt {unless your butter is salted}

Instructions

  1. Preheat oven to 350F. Line two mini loaf pans with parchment paper {I used 5.5″ x 3″ x 2″ pans}. Set aside.
  2. Place all wet ingredients in a mixing bowl and mix to combine. Add in dry ingredients and stir everything together into a uniform mixture. Let mixture stand a minute. Transfer into prepared pans.
  3. Bake in a preheated oven for approximately 30 minutes, or until a skewer inserted in the middle comes out clean.
  4. Cool on a wire rack. Optional: once cool, dust with non-dairy milk powder.
  5. To make the whipped lemon lavender butter {or whipped cream if using coconut milk}, place all ingredients in a small mixing bowl and mix until everything is incorporated into a smooth mixture. Spread on your loaf slices and enjoy!

Notes

Store butter and cake in the fridge. If you want it to last more longer than 2 days, I recommend replacing 1-2 tbsp of the applesauce with an oil of your choice {as it helps to keep the moisture in longer} or if you want to keep it oil-free, then I recommend freezing some of the cake for later use.

The butter is best used fresh. Otherwise it needs to be refrigerated until further use. If left out for more than an hour or two, it might begin to separate after a while {still edible — will just require some stirring}.

Happy Baking!

 Audrey

Disclaimer: this post contains an affiliate link for powdered coconut milk.

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