a healthier tea cake alternative :)

Poppy seeds and hint of lemon are a match made in heaven! this recipe was adapted from one of my favorite vegan bloggers Kathy Patalsky creator of the Lunchbox Bunch. I adjusted the recipe by using ginger tea instead of chamomile and replaced granulated sugar for agave. (My dad is diabetic and we all keep away from refined sugar!)

You’ll need:

  • 2 cups whole wheat flour
  • 1/3 cup agave or honey
  • 3 tablespoons vital wheat gluten
  • 2 tablespoons poppy seeds
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 lemons juiced and zested
  • 1 cup vanilla soy milk
  • 1/4 cup ginger tea, steeped dark and cooled (2 teabags)
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract

Combine dry ingredients and then add in liquid ingredients. Mix briskly with a spoon. Once a creamy batter is attained, pour into a greased 9×5″ loaf pan.

Glaze (I forgot to do this):

2 tablespoons agave or honey

1 tablespoon lemon juice

Drizzle glaze on top of unbaked loaf.

Bake at 350°F for 45 minutes or until a light brown crust forms. Cool for 20 minutes before removing from pan. Serve immediately with a hot beverage.


2 thoughts on “a healthier tea cake alternative :)

  1. love this gingery tea cake! i love kathy too.. she is such an inspiration… also love your chia smoothie.. and the fun old chia commercial.
    Thanks for dropping by. let me know if u try the candied beet cookies! Have a great weekend!

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