Lemon Thyme Olive Oil Tea Cake
Author Notes: allergy friendly (vegan, gluten free, soy free, nut free, can be easily modified to be corn free)
If Meyer lemons are in season, definitely use them! —windycityvegan
Makes: 1 standard-sized (8x4) loaf
-
1/4
cup tapioca flour (tapioca starch)
-
1/4
cup corn flour (or mochiko flour, if you are avoiding corn)
-
1/2
cup quinoa flour
-
1/2
cup sweet white rice (mochiko) flour
-
1
teaspoon double-acting baking powder
-
1/2
teaspoon baking soda
-
2
teaspoons fresh thyme leaves
-
1/2
cup light coconut milk
-
1/4
cup olive oil
-
zest
of one lemon
-
1
tablespoon fresh lemon juice
-
2/3
cup sugar
- Adjust oven rack to center position and preheat oven to 350 degrees. Lightly oil a standard-sized loaf pan, paying attention to corners and creases at bottom of the pan.
- Sift dry ingredients together in a large bowl; set aside.
- Whisk wet ingredients together until emulsified. Fold in the dry ingredients until just incorporated and few lumps remain.
- Immediately pour into prepared loaf pan and set in the center of the oven rack. Bake for 45-50 minutes or until edges are golden brown and starting to pull away from the pan. *Do not open your oven until at least 30 minutes have passed, and even then, if you must, only open it a teensy little crack.*
- Allow to cool for 30 minutes on a rack before removing from the pan. Slice and serve when completely cooled.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
More Great Recipes:
Breakfast|Cake|Dessert|Snack|Gluten-Free
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This has a lovely, sweet-savory taste. I like the lemon flavors! I subbed fresh rosemary for the thyme because I had it on hand, and I added two eggs for texture. The dough was clay like as written , and I was concerned the texture would be more like a biscuit. It was moist and flavorful!
I want to try this recipe...lovely and creative savory gluten free recipe.
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