What is a teacake you ask? A teacake is a low cake, never frosted and is sturdy enough to pick up and eat with your hands. Traditionally, it is made in a loaf pan, but you may dress it up a bit by making it in a bundt pan. It is served with tea, but of course, you can eat this gluten free cake with your beverage of choice. You must like garbanzo bean flour to enjoy this recipe as is, or use Bob’s Red Mill Gluten Free Baking Flour. Bean flour has a unique taste, all its own, and is not for everyone. If you like The Grainless Baker Graham Crackers you’ll enjoy this one without any substitutions! You may also wish to consider using vanilla extract instead of almond and adding lots of spices (cinnamon, cloves, etc.) to hide the bean taste. This cake is very moist! I hope you enjoy this gluten free cake!
Gluten Free Almond Poppy Seed Teacake
Looking for a higher protein cake? Wish to have a rising cake? Then this gluten free cake recipe is for you. A delicate cake for your afternoon tea.
- Cooking spray or oil for the pan
- 2/3 cup almond milk (I used my homemade raw almond milk recipe)
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons poppy seeds
- 1/2 cup white rice flour
- 3 Tablespoons tapioca flour
- 2 Tablespoons garbanzo bean flour
- 2 Tablespoons potato starch
- 2 Tablespoons almond meal (I grind my own in a coffee grinder.)
- 1 Tablespoon sorghum flour
- 1 1/2 Tablespoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon guar gum
- 1/2 teaspoon sea salt
- 1/2 cup + 1 Tablespoon agave nectar
- 1/2 cup oil (grape seed oil, extra virgin olive oil, coconut oil, etc.)
- 1/2 cup applesauce
- 2 teaspoons pure almond extract
- Slivered almonds for the bottom of bundt pan (optional)
- Preheat the oven to 325°F.
- Oil a bundt pan.
- In a small bowl, add the poppy seeds; cover with milk and apple cider vinegar; set aside.
- In the bowl of your mixer, add the flour, baking powder, xanthan gum, and salt; blend together well on a low speed (#2 on KitchenAid mixer).
- Add the agave syrup, oil, applesauce, vanilla, almond extract and milk mixture to the dry ingredients; and blend on a medium-low speed (#4 on KitchenAid) until evenly distributed.
- If using, sprinkle slivered almonds in the bottom of the pan; pour the batter into the loaf pan; distribute batter evenly; tap it on the counter a few times to release trapped air bubbles; and bake for approximately 28 - 35 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to sit until almost cooled, 15 - 20 minutes.
- Loosen the edges by shaking the pan up and down a bit. Invert the cake onto a plate or whichever serving dish you will use. The cake is fragile and should not be moved thereafter, until cut.
- Serve cool or warm. Once cooled either lightly dust the top of the cake with powdered sugar by placing some in a small strainer and tapping it lightly while it falls onto the cake. You may also slice it while warm or cool and top it with a bit of your favorite preserve.
- Store covered, at room temperature; or in the refrigerator and reheat in the microwave on a low temperature.
- You may substitute the garbanzo bean flour, tapioca flour, potato starch and sorghum flour (not the almond meal) with Bob's Red Mill baking flour.
- This cake is lower in sweetness than most cakes, but feel free to add more agave, up to 1/4 cup, if you desire. Just realize that doing so will make the cake more moist and you may have to bake it longer. Agave also assists in browning.
You may substitute the garbanzo bean flour, tapioca flour, potato starch and sorghum flour (not the almond meal) with Bob's Red Mill baking flour.
This cake is lower in sweetness than most cakes, but feel free to add more agave, up to 1/4 cup, if you desire. Just realize that doing so will make the cake more moist and you may have to bake it longer. Agave also assists in browning.
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See all the gluten free recipe categories in the Gluten Free Recipes in the Table of Contents.