Inspired by lemon poppy seed cake, this golden-brown-on-the-outside, moist-on the-inside loaf is delicious for breakfast, an afternoon snack, or dessert. Try brushing with a mixture of warm agave nectar and lemon juice after it emerges from the oven.
MAKES: 1 loaf
INGREDIENTS:
- 1 1/2 cups plain unsweetened oat milk Scant tablespoon fresh, strained lemon juice (about 1 small lemon)
- 1/4 cup light olive oil 1/4 cup agave nectar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (about 1 teaspoon)
- 1 cup white whole-wheat flour
- 1 cup whole-wheat pastry flour
- 1/4 cup Sucanat or brown sugar
- 2 tablespoons white sesame seeds
- 1 tablespoon chia seeds
- 1 tablespoon ground flaxseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- Nonstick cooking spray
INSTRUCTIONS:
- Preheat the oven to 375 degrees F, and place a rack in the center.
- In a large bowl, stir together the oat milk and lemon juice, and let sit for 10 minutes. Add the oil, agave nectar, eggs, vanilla, and lemon zest, and whisk well.
- In a medium bowl, whisk together the white whole-wheat flour, whole-wheat pastry flour, sucanat, sesame seeds, chia seeds, flaxseeds, baking powder, baking soda, and salt until well combined. Add the dry mix to the wet mix, and stir just until combined (do not overmix).
- Spray the inside of a roughly 9 1/2 x 4 1/2-inch loaf pan with cooking spray. Pour the batter into the pan. Bake until a fork inserted into the center of the cake comes out with just a few crumbs, about 50 minutes. Let cool for about 10 minutes; turn out onto a flat surface; slice; and serve.
