Otherwise Known as Gluten Free, Vegan Citrus Poppy Seed Cake, Using Hodgson Mill's Baking Mix and Hodgson Mill's Milled Flax Seed.
This was quite an adventure, and a pretty tasty one at that. I decided, since the apple cinnamon muffins came out quite nicely, I would attempt a bolder experiment.....
Ingredients
For the cake:
• 4 Tablespoons Hodgson Mill Milled Flax Seed
• 6 Tablespoons water
• 2 cups Hodgson Mill Gluten Free Baking Mix
• 3/4 teaspoon baking soda
• 1/2 cup coconut oil (plus a little bit more to grease the pan, unless you're using a non-stick like I did. I greased it a bit anyway - I've had less than desirable results with vegan cakes in the past.)
• 3/4 cup sugar
• 3/4 cup NON-GMO soy milk
• Zest & Juice of 2 Lemons (the ones I had were little - about the size of big limes, so if you buy one of those huge monster lemons, you could probably get away with using just one. And in honest retrospect- I suppose I could have gone a little bit lighter on the zest.)
• 1 Tablespoon of Lemon Juice
• 1/4 cup orange juice
• 1 teaspoon almond extract
• 1 Tablespoon poppy seeds (you can add more if you like lots of them)
For the frosting:
• 3 cups powdered sugar
• 2 Tablespoons lemon juice
• 3 Tablespoons orange juice
• 1 1/2 Tablespoons cashew nut butter
Directions:
Whisk the 4 Tblsp milled flax and 6 Tblsp water together and set aside. Zest and juice the lemon(s)*
*helpful tip: if a recipe calls for the zest and juice of a lemon & they are added to the mixture at the same time, I mix the juice with the zest. This keeps the zest from drying while you work and makes it so much easier to not have it stuck everywhere (on hands, spoons, the bowl, the floor, etc.)
An additional note on the zesting of lemons: if you don't already own one, buy a Microplane™. This, as far as my kitchen is concerned, is the best zesting tool on the face of the planet - seriously. My mom bought one for me last year, and I love it so much, I think my other kitchen utensils are getting jealous.
*second helpful tip: Yes, I know it's additional work juicing lemons, but it's well worth it. It really does make all the difference - especially when you make lemon curd or any other recipe featuring lemon. It's a brighter, cleaner lemon taste without preservatives, and the more of those you can eliminate from your diet, the better off you will be. Something to simplify your life...buy a lot of lemons. You can juice them and store them in a glass bottle or jar in the fridge. If you don't use a whole lot of lemon juice in your household, you can measure out tablespoons of it into an ice cube tray and freeze for longer storage. As a green tea-with-honey-and-lemon drinker, my taste buds feel that there is no substitute for home-squeezed lemon juice.
But yes...on with the recipe.
In a small bowl: combine Hodgson Mill Gluten Free Baking Mix and baking soda.
In a larger bowl: combine the sugar and coconut oil (I like to use a whisk). Add the flax/water blend, stir well. Add the soy milk, stir. Add the lemon zest, juice, orange juice, almond extract and poppy seeds, stir. Add the Baking Mix and baking soda mixture, slowly, while stirring (this helps prevent flour-explosions), stir until combined. Spread batter (it will be a little thick) evenly into a Bundt pan and bake at 350ยบ F for 40-50 minutes.
When pan has cooled enough to handle, turn cake out on a plate.
Mix frosting: combine juice with powdered sugar, add cashew butter last, mix well & spread evenly. There is enough in this recipe to completely cover the cake. You can make/use less if you prefer. (I have a HUGE sweet tooth, and personally, there is nothing I find more disappointing than a piece of Bundt cake with a tiny little drizzle of frosting. And the frosting recipe here is very tangy - not overwhelming sweet- I feel like it adds to the flavor, so I would encourage you to use as much as you like!) Slice & enjoy!
Ingredients
For the cake:• 4 Tablespoons Hodgson Mill Milled Flax Seed
• 6 Tablespoons water
• 2 cups Hodgson Mill Gluten Free Baking Mix
• 3/4 teaspoon baking soda
• 1/2 cup coconut oil (plus a little bit more to grease the pan, unless you're using a non-stick like I did. I greased it a bit anyway - I've had less than desirable results with vegan cakes in the past.)
• 3/4 cup sugar
• 3/4 cup NON-GMO soy milk
• Zest & Juice of 2 Lemons (the ones I had were little - about the size of big limes, so if you buy one of those huge monster lemons, you could probably get away with using just one. And in honest retrospect- I suppose I could have gone a little bit lighter on the zest.)
• 1 Tablespoon of Lemon Juice
• 1/4 cup orange juice
• 1 teaspoon almond extract
• 1 Tablespoon poppy seeds (you can add more if you like lots of them)
 |
| Flax-water gel acts as an egg-like substitute. |
For the frosting:
• 3 cups powdered sugar
• 2 Tablespoons lemon juice
• 3 Tablespoons orange juice
• 1 1/2 Tablespoons cashew nut butter
Directions:
Whisk the 4 Tblsp milled flax and 6 Tblsp water together and set aside. Zest and juice the lemon(s)*
 |
| Avoiding mess! (a rarity in my kitchen.) |
*helpful tip: if a recipe calls for the zest and juice of a lemon & they are added to the mixture at the same time, I mix the juice with the zest. This keeps the zest from drying while you work and makes it so much easier to not have it stuck everywhere (on hands, spoons, the bowl, the floor, etc.)
 |
| Seriously Awesome. If you don't own one yet, you should. |
 |
| Glass jar for lemon juice. |
But yes...on with the recipe.
In a small bowl: combine Hodgson Mill Gluten Free Baking Mix and baking soda.
In a larger bowl: combine the sugar and coconut oil (I like to use a whisk). Add the flax/water blend, stir well. Add the soy milk, stir. Add the lemon zest, juice, orange juice, almond extract and poppy seeds, stir. Add the Baking Mix and baking soda mixture, slowly, while stirring (this helps prevent flour-explosions), stir until combined. Spread batter (it will be a little thick) evenly into a Bundt pan and bake at 350ยบ F for 40-50 minutes.
 |
| Mmmm....Frosting. What more need be said? |
When pan has cooled enough to handle, turn cake out on a plate.
Mix frosting: combine juice with powdered sugar, add cashew butter last, mix well & spread evenly. There is enough in this recipe to completely cover the cake. You can make/use less if you prefer. (I have a HUGE sweet tooth, and personally, there is nothing I find more disappointing than a piece of Bundt cake with a tiny little drizzle of frosting. And the frosting recipe here is very tangy - not overwhelming sweet- I feel like it adds to the flavor, so I would encourage you to use as much as you like!) Slice & enjoy!
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