This tastes great, and there’s absolutely no dairy, gluten or added sugar in this gorgeous tea-time treat.
- 160ml rice milk
- 15ml apple cider vinegar
- 40g poppy seeds
- 200g gluten-free plain flour
- 1½ tablespoons gluten-free baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 105g coconut oil, plus more for cake tin
- 250g cups agave nectar
- 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, and then invert the cake onto the plate.
- Either cut and serve slightly warm, or wait until it is completely cool before storing. Try a dollop of dairy-free coconut milk yoghurt on it.