A few years back, I figured out that I had a slew of dietary sensitivities. But since I really do love food, I have been on a quest to discover what foods both feel good in my body and taste delicious. The good news is there are many. I don’t want to suggest that my diet will be the one that works for everyone. Each body wants something different. But I hope to encourage people that healthier eating can be full of pleasure.
We live in a time when many of the foods available to us are highly processed or even genetically modified. I have found that it makes a huge difference if I give my body whole foods that are made with a sense of joy. I’ve had some failures in the kitchen since I began this unexpected assignment, but there have also been some wonderful discoveries.
This gluten-free, dairy-free lemon poppy seed cake is a new favorite and has been approved by friends all along the eating spectrum. It’s a valuable recipe to have on hand for the upcoming holidays when a guest list could include people with a wide variety of diet considerations. The light texture makes it stand apart from other cakes, gluten-free or otherwise. It’s flavorful but not too sweet and can be dressed down or up for a weeknight or a family celebration. I love how high it rises in the oven, so be sure you turn on the light to watch the fun.
And please don’t be afraid of the variety of flours you’ll need. Buy a bag of each and keep them in your fridge. They will last a long time. Having the right ingredients on hand makes gluten-free baking much more convenient.
GLUTEN-FREE LEMON POPPY SEED CAKE
For a cake that’s got the same light texture but tastes more like a traditional plain pound cake, delete the lemon zest and poppy seeds and add 1½ tsp. vanilla extract.
3/8 cup (6 Tbsp.) sweet white rice flour
3/8 cup (6 Tbsp.) millet flour
3/8 cup (6 Tbsp.) oat flour
3 to 4 Tbsp. poppy seeds
1¼ tsp. baking powder
½ tsp. salt
Zest of two lemons
½ cup plus 2 Tbsp. cane sugar
¼ cup sunflower or canola oil
3/8 cup water
3 large egg yolks
5 large egg whites
¼ tsp. cream of tartar
- Preheat oven to 325 F°. Oil a 9-inch cake pan with vegetable oil. Cut a piece of parchment to fit and place it in the bottom of the pan. Set aside.
- In a medium bowl, sift together the dry ingredients. Set aside.
- In a large bowl, rub together ½ cup sugar with the lemon zest until the sugar is evenly damp. Then whisk in the oil, water, and egg yolks until smooth. Fold in the dry ingredients and mix until no streaks are visible.
- In a clean bowl, beat the egg whites and cream of tartar until they hold soft peaks. Slowly add the remaining 2 tablespoons sugar and continue to beat until the whites hold stiff peaks and look slightly glossy. Using a spatula, fold 1/3 of the egg white mixture into the batter, then fold in the remaining egg whites until no streaks are visible.
- Immediately turn the batter into the prepared baking pan and bake for 40 to 50 minutes until the cake is just golden. It is done when the surface bounces back when pressed lightly in the center and a tester comes out clean.
- Let the cake cool in pan on a wire rack for at least one hour. Loosen the edges and turn cake out onto a Flip it over and sift powdered sugar over the top and serve plain or with sliced strawberries, roasted apple slices, whipped coconut cream, or, if you’re feeling decadent, ice cream. The cake keeps well wrapped in the fridge for 3 or 4 days.
