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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 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 mini loaves
  • Category: Bread
  • Method: Baked
  • Cuisine: Dessert

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}
  • 23 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}.

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