Lemon Poppy Seed Mini Cakes

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.

lemon poppy seed mini cakes // edible perspective

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 poppy seed mini cakes // edible perspective

Lemon helps these little cakes taste fresh + bright, and the mixture of flours creates a tender, fluffy + light, cake-like texture. 

lemon poppy seed mini cakes // edible perspective

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!

lemon poppy seed mini cakes // edible perspective

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!

lemon poppy seed mini cakes // edible perspective

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.

lemon poppy seed mini cakes // edible perspective

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.

lemon poppy seed mini cakes // edible perspective

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 // edible perspective

Print this!

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

1. Preheat oven to 350*
2. Thoroughly grease a 12 mold mini bundt pan or your pan of choice [ie: muffin, doughnuts, ramekins, 9-inch cake pan, etc.].
3. Mix the dry ingredients in a large mixing bowl.
4. Whisk the eggs and then whisk in other wet ingredients until fully combined.
5. Stir the wet into the dry until you no longer see dry flour.  Avoid over-stirring.  Let sit 1-2 minutes.
6. 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.
7. 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

1. Drain and rinse the soaked cashews and place them in a high-speed blender with 1/3 cup milk, the honey, vanilla, and salt.
2. Blend until creamy and smooth, slowly adding more milk to thin out if necessary.  Scrape the sides as needed.
3. Chill in a bowl until ready to use.  Glaze thickens a bit as it sits.
4. Invert the cakes and dip into the glaze letting the excess drip off.
5. Top with poppy seeds, lemon zest, and/or sprinkles.  Glaze does not fully set.
6. Serve.

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.

lemon poppy seed mini cakes // edible perspective

I seriously went through 12 lemons in 3 days.  Help!

Ashley

chocolate peanut butter pretzel doughnuts

Chocolate.

chocolate peanut butter pretzel doughnuts // edible perspective #glutenfree

Peanut butter.

chocolate peanut butter pretzel doughnuts // edible perspective #glutenfree

Pretzels.

chocolate peanut butter pretzel doughnuts // edible perspective #glutenfree

Only one of the best dessert combinations ever.

And now…combined with doughnuts!

chocolate peanut butter pretzel doughnuts // edible perspective #glutenfree

While the doughnut book still has 6 excruciatingly long months until its arrival, you can now find it on Amazon and Barnes & Noble for pre-order!  The day I realized this was incredibly surreal. 

My name—can be typed into Amazon—and a BOOK appears—and apparently I wrote the thing!?  What!?

I am still in disbelief and giddy like a child waiting for its official release day. 

The cover is not quite finalized yet, with a new photo and text changes to come.  The photo is nearly the same but reshot with better lighting.  I had to get it just right! 

So, to celebrate this pretty fantastic milestone in my life I decided to bake doughnuts.

Go figure.

chocolate peanut butter pretzel doughnuts // edible perspective #glutenfree

And this recipe isn’t actually even in the book.  Somehow, I still think of new flavor combinations pretty frequently.  As if 101 doughnuts weren’t enough, here is 102!

chocolate peanut butter pretzel doughnuts // edible perspective #glutenfree

This doughnut was also celebrating our friend Michelle’s 30th birthday, along with lemon vanilla doughnuts and chocolate cinnamon roll doughnuts.

chocolate peanut butter pretzel doughnuts // edible perspective #glutenfree

The pretzels on top were a no brainer.  I had to go all out.  And believe it or not, gluten-free pretzels aren’t all that bad!  Pretty tasty, in fact. 

chocolate peanut butter pretzel doughnuts // edible perspective #glutenfree

chocolate peanut butter pretzel doughnuts // edible perspective #glutenfree

I figured this was needed today.  It is Monday after all.

chocolate peanut butter pretzel doughnuts // edible perspective #glutenfree

Right now I’m in the thick of editing the book.  I have the entire printed out version sitting on my desk as we speak.  I’ve been going through it like a detective with a red pen.  It’s actually been surprisingly fun!  I’m nearly done with the first round and then have about 1-2 more rounds of edits to go.  In just a few short weeks it will be completely out of my hands!

baked doughnuts for everyone // edible perspective #glutenfree

Until then, let’s eat.

chocolate peanut butter pretzel doughnuts // edible perspective #glutenfree

Print this!

Chocolate Peanut Butter Pretzel Doughnuts

gluten-free // yields 8 doughnuts

for the doughnuts

• 1/2 cup gluten-free oat flour
• 1/2 cup sweet rice flour
• 1/3 cup sucanat or pure cane sugar
• 3 tablespoons peanut meal or almond meal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 6 tablespoons unsweetened almond milk
• 3 tablespoons unsweetened applesauce
• 2 tablespoons creamy peanut butter, melted and slightly cooled
• 2 tablespoons sunflower or safflower oil
• 2 teaspoons vanilla extract
• 1/3 cup ground dark chocolate chips

1. Preheat your oven to 350* F and thoroughly grease 1-2 doughnut pans.
2. Stir the oat flour, sweet rice flour, sucanat, peanut meal, and baking powder in a large bowl.
3. In another bowl whisk the eggs, then whisk in the milk, applesauce, peanut butter, oil, and vanilla until fully combined.
4. Pour the wet into the dry bowl and stir with a large wooden spoon until just combined [when you no longer see dry flour].  Avoid over-stirring.
5. Gently fold in the ground dark chocolate until just incorporated.
6. Spoon the batter into the molds filling to just below the top of each mold, about 1/8-1/4-inch below the top.
7. Bake on the middle rack for 18-22 minutes until light golden brown around the edges and a toothpick comes out clean.
8. Let cool for 5-10 minutes and then slide a thin, flexible spatula around the outside of each doughnut to help loosen them out.
9. Place on a cooling rack and allow to fully cool.

for the chocolate peanut butter pretzel coating

• 1 cup dark chocolate chips
• 1/4 cup creamy peanut butter
• 1/2 teaspoon coconut oil, optional
• broken gluten-free pretzels, to top
• large flaked sea salt

1. Melt the chocolate and coconut oil in a bowl for 30 second increments in the microwave.  Stir after each until fully melted. About 1 1/2 minutes.
2. Add in the peanut butter and stir until melted and smooth.  Microwave another 20-30 seconds if needed.
3. Let cool for 5 minutes then dunk the top of the doughnut in the bowl and/or spread on with a spatula.
4. Top with broken pretzels an a sprinkle of sea salt.
5. Let set to harden then serve.

notes/substitutions: This recipe yields 8 standard doughnuts using the Wilton brand doughnut pan.  Peanut meal can be ground from roasted/unsalted or raw peanuts.  Pulse in a blender, coffee grinder, magic bullet, etc. until soft and flour-like, similar to almond meal.  Be careful not to over process.  Sift out any large pieces before measuring.  Grind dark chocolate chips until you are left with small, pebble-like pieces.  Refer to the first photo.  For altitude around 5,000’ increase your oven to 365-375* and reduce the baking powder by 1/8-1/4 teaspoon.  Bake time will change to 16-20 minutes.

chocolate peanut butter pretzel doughnuts // edible perspective #glutenfree

And the winner of the More Peas, Thank You giveaway is Lindsay!  Congrats Lindsay, I will be emailing you shortly.

Thanks to all who entered!  I thoroughly enjoyed reading about all of your favorite veggies and how you like to prepare them.  I think I could use a few servings after the pile of doughnuts I ate Friday night.  Yum.

Ashley