I need to buy stock in lemons. Between the pasta, the dressing, the greens, and so many more recipes, I just can’t stop. This is getting ridiculous. I hope you are as infatuated with this vibrant yellow fruit as I am. If not, my sincerest apologies.
These cakes are going to make your day. Or your weekend. Or your week. Because they are perfect whenever-cake.
With a light honey sweetness they can definitely play the breakfast role. Maybe not everyday, but you know, once in awhile. And with their creamy glaze they could also pose as dessert. Or, there’s also brunch! That’s what I’m talkin’ about!
Basically, they’re versatile. I think you get it.
Lemon helps these little cakes taste fresh + bright, and the mixture of flours creates a tender, fluffy + light, cake-like texture.
The poppy seeds add a nice little crunch, slight nutty flavor, and make these cakes extra cute. Or maybe it’s their mini bundt shape. Either way, these cakes are cute. Admit it! You love them!
Maybe you love powdered sugar glazes. You could most definitely glaze these cakes that way.
However, for today I decided to go with a simple cashew cream glaze. For me, it’s the ideal sweetness and I adore the creaminess. If you need it a bit sweeter just add more honey. Simple as that!
You know how when you top something with lemon zest it tends to clump together? To make this process easier, spread the zest on a piece of parchment paper and let it dry out while you make the cakes. When you’re ready to top with the lemon zest it will be dried out and much easier to sprinkle overtop! New discovery. I’m excited.
Poppy seeds also make awesome sprinkles but use the real thing if you like! I love the brand India Tree and their line of nature’s color sprinkles.
Now how about we eat? I’m totally open this weekend and looking for brunch invites. I’ll bring the cake[s].
Lemon Poppy Seed Mini Cakes gluten-free, dairy-free // yields 12, mini bundt cakes
adapted from: lemon blueberry breakfast cakes
- 3/4 cup gluten-free oat flour
- 1/2 cup blanched almond flour
- 1/4 cup sweet rice flour
- 2 tablespoons poppy seeds
- 1t baking powder
- 1/4t salt
- 2 large eggs
- 1/3 cup honey
- 1/4 cup unsweetened applesauce
- 3 tablespoons unsweetened almond milk
- 2 tablespoons unrefined coconut oil, melted + slightly cooled
- 2 tablespoons lemon juice
- 1 1/2 tablespoons lemon zest
- 1 teaspoon pure vanilla extract
- lemon zest, poppy seeds, sprinkles, optional toppings
- Preheat oven to 350*
- Thoroughly grease a 12 mold mini bundt pan or your pan of choice [ie: muffin, doughnuts, ramekins, 9-inch cake pan, etc.].
- Mix the dry ingredients in a large mixing bowl.
- Whisk the eggs and then whisk in other wet ingredients until fully combined.
- Stir the wet into the dry until you no longer see dry flour. Avoid over-stirring. Let sit 1-2 minutes.
- Pour evenly into greased pan and bake for 16-20 minutes until the cakes are golden brown, spring back when touched, and a toothpick comes out clean.
- Allow to fully cool before removing from the bundt molds. Use a small silicone spatula or non-metal knife to help carefully release the cakes. Turn onto a cooling rack, then glaze and serve.
notes/substitutions: Set your oven to 370*F if you’re around 5,000-ft elevation and decrease the baking powder by 1/8 teaspoon. Sub high-quality gluten-free all purpose flour 1:1 for the oat flour only if needed. The almond flour and sweet rice flour are best not substituted. Use melted butter or another baking oil if desired. If using a different type of pan, note the baking time will vary.
Vanilla Cashew Cream Glaze
- 3/4 cup raw cashews, soaked for at least 4 hours or overnight
- 1/3-2/3 cup unsweetened almond milk
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
- pinch of salt
- Drain and rinse the soaked cashews and place them in a high-speed blender with 1/3 cup milk, the honey, vanilla, and salt.
- Blend until creamy and smooth, slowly adding more milk to thin out if necessary. Scrape the sides as needed.
- Chill in a bowl until ready to use. Glaze thickens a bit as it sits.
- Invert the cakes and dip into the glaze letting the excess drip off.
- Top with poppy seeds, lemon zest, and/or sprinkles. Glaze does not fully set.
notes/substitutions: If you notice there are still small bits of cashew in your glaze strain the mixture through a fine mesh strainer and discard the pieces. This really helps if your blender is not super powerful or if you don’t have a full 4hrs to let the cashews soak.
I seriously went through 12 lemons in 3 days. Help!