rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox posting in [community profile] subtlehouse
.5 c soy milk
2 eggs*
0.25 c maple syrup, applesauce, or mushy overripe pears or bananas**
0.325 c sugar
2 tsp vanilla extract
2 tsp freshly grated lemon zest (optional)
2.125 c (180 g) extra-fine almond flour
.5 c (75 g) starch***
2 Tbsp (14 g) King Arthur Flour cake enhancer (optional)
.25 tsp salt
2 tsp baking powder
2 Tbsp poppy seeds

* To veganize, replace eggs with flax eggs or vegan egg replacer.

** Substitution not tested but seems plausible.

*** The original recipe recommends 3/4 potato starch and 1/4 tapioca starch. Using all tapioca starch works fine too.

Line a 9" round springform pan with parchment and grease the bottom and sides with vegan butter. (Don't use too much or it will scorch when the cake bakes. A very light coating rubbed on with a buttery paper towel is sufficient.)

In a stand mixer, mix wet ingredients, add dry ingredients, and mix until thoroughly blended. Pour batter into the pan and let it rest for 15 minutes to hydrate the starch and prevent grittiness (recommended for any GF baking recipe). While it's resting, preheat the oven to 350F.

Bake at 350F for 30 minutes or until the cake's internal temperature reaches 205F. The edges should be starting to pull away from the pan. Let cool for at least 15 minutes before running a flexible spatula around the edge and releasing the cake from the pan.

The flavor is very delicate, even with the lemon zest. You can add a teaspoon or two of lemon or almond extract to punch it up if you like, and a lemon sugar icing or maple whipped cream would be wonderful on top. V. simple lemon icing: use a spatula to mix 1.5 Tbsp warmed fresh lemon juice (from the lemon you zested) with 0.75 cup GF powdered sugar. Pour over the cake and very carefully spread with the spatula as needed, being careful not to pick up crumbs from the cake edge or top. Sprinkle leftover lemon zest on top.

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