Lemon Poppy Seed Pound Cake (Gluten Free and Vegan)

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy HousewifeBy contributing writer Tessa

I always loved lemon poppy seed cake growing up. That version required a boxed mix. Since that option was out, I opted for a denser texture with this Gluten-Free Lemon Poppy Seed Pound Cake.

This cake screams Easter and spring to me, and while tasty on its own, here a few dress up ideas for you:

  1. I shared half with my neighbor and decided to stack two halves with lemon curd in between and a lemon coconut butter drizzle on top…yum!! For the drizzle, I mixed my homemade coconut butter, lemon zest, and stevia to taste.
  2. This would also be good with a cream cheese frosting of your choosing.
  3. A simple lemon glaze of powdered sugar, lemon juice, lemon zest would also work.

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy Housewife

Lemon Poppyseed Poundcake - Gluten Free & Vegan
Serves: 12
 
Ingredients
  • 2 lemons, zested and juiced
  • 1 cup softened coconut oil, palm shortening, or favorite butter
  • 1¼ cups granulated sugar (more to taste if you like), I used ¾ cup palm sugar and the rest in stevia!
  • 1 cup any milk, curdled with lemon juice (above) or ½ cup plain yogurt (I used coconut milk yogurt) mixed with ½ cup any milk
  • 1 tablespoon gelatin mixed with ⅓ cup water, or other favorite egg replacer, or 2 eggs
  • ¼ cup poppy seeds
  • 1 tablespoon vanilla extract
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • ¾ cup tapioca flour (or any starch)
Instructions
  1. Preheat oven to 350 degrees. Grease a bundt pan or two 8" rounds.
  2. Zest/finely grate the lemons, set aside.
  3. In a liquid measuring cup, place the milk (or milk/yogurt mixture) and squeeze the lemon juice in over the top to curdle. Set aside.
  4. In the bowl of your mixer, cream the coconut oil and sugar.
  5. Add the vanilla, zest, and gelatin eggs.
  6. Add the curdled milk/lemon mixture.
  7. With the mixer running, sprinkle in the baking powder, baking soda, and sea salt.
  8. Continue with the flours and finally the poppy seeds.
  9. Spoon batter into the prepared pan(s) and bake in the preheated oven for about 45 minutes for a bundt or about 25 minutes for the rounds. Either way, test for doneness by sliding a knife or toothpick in the middle to check for moist (but not wet!) crumbs.
  10. Let cool for 10-15 minutes, then invert onto a cooling rack to cool the rest of the way.
  11. Frost as desired (suggestions above).

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy Housewife

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Quick and Easy Chocolate Mousse Dessert

Quick and Easy Chocolate Mousse Dessert for Two at The Happy HousewifeBy contributing writer Beth

Savor the chocolatey goodness of this Quick and Easy Chocolate Mousse Dessert. The mousse is served on top of flaky puff pastry and topped with fresh raspberries and a drizzle of homemade chocolate sauce.

Fast and Easy Chocolate Mousse
Recipe type: Dessert
Serves: 2
 
Ingredients
  • 1 sheet frozen puff pastry
  • 1 ounce cream cheese
  • ¼ cup powdered sugar
  • ½ cup heavy whipping cream
  • ¼ teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 4 ounces fresh raspberries, rinsed and dried
  • ½ cup dark chocolate morsels
  • ½ teaspoon coconut oil
Instructions
  1. Set the puff pastry and cream cheese on the counter for 30 minutes to bring closer to room temperature.
For the Pastry
  1. Heat oven to 400 degrees and line baking sheet with parchment paper or a baking mat.
  2. On lightly floured surface, unfold pastry sheet and smooth out the seams with a wet finger.
  3. Use a floured cookie cutter to cut out shapes from the pastry. Place at least an inch apart on the baking sheet.
  4. Bake at 400 degrees for 15 minutes until the dough is puffed and golden brown. Remove to cooling rack immediately and cool completely before topping.
For the Mousse
  1. In a mixing bowl, combine cream cheese, powdered sugar, cream, vanilla, and cocoa powder. Mix together and scrape the sides and bottom of the bowl.
  2. Use a hand mixer or stand mixer to whip the mixture until it is much lighter in color and almost 50% thicker in volume.
For the Chocolate Drizzle
  1. In a microwave safe bowl, combine chocolate morsels and coconut oil. Microwave on high for 45 seconds and stir. If the chocolate is not completely melted, return to microwave and heat on high another 10 - 15 seconds and stir again until smooth.
Assembly
  1. Place the pastry on a dish.
  2. Top with mousse. I piped mine through a makeshift decorating bag made with two sandwich bags and a piping tip.
  3. Top with raspberries and drizzle with chocolate sauce.
Notes
Do not try to use all the dough by rerolling the pastry after it's been rolled out and cut the first time. Discard that extra dough because rerolling it will make it uneven and lumpy when it bakes. There will be extra pastry pieces for other recipes or extra servings.

Quick and Easy Chocolate Mousse Dessert for Two at The Happy Housewife

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Fudgy Brownies: Gluten Free with Paleo and Egg Free Options

Fudgy Brownies: Gluten Free with Paleo and Egg Free Options at The Happy Housewife
I had a lot of fun playing with this decadent gluten-free fudgy brownie recipe. It is deep, rich, and utterly satisfying to even the most fiendish chocoholics.

This recipe is very easy to play with and adapt for almost any special diet or restriction.

  • Flour: With so little flour in this recipe, almost any flour will do! Each one will change the end product, but every version I tried was delicious.
  • Fat: The fat options are up to personal tastes and preference as well. I tested them with coconut oil, ghee, and palm shortening. Earth Balance would work too.
  • Sugar: You could use all organic cane sugar, all palm sugar, a mixture of the two, or cut it down a bit and use some stevia. I used one cup, which is plenty sweet for me and all my testers, but YOU taste it and add a bit more or less if you like.
  • Eggs: The eggs can be replaced in this too. Albeit it yields a different end result that is completely addicting and fudgelicious (okay, so that is not a word), but the egg free version is literally like a decadent piece of real fudge. Half my taste testers preferred the egg free version in fact, half the one with the eggs. But all agreed…both were delicious!

Fudgy Brownies: Gluten Free with Paleo and Egg Free Options at The Happy Housewife

Fudegy Cocoa Brownies - Gluten Free w/ Paleo & Egg Free Options
Serves: 12
 
Ingredients
  • ½ cup fat (ghee, coconut oil, palm shortening, or any combination)
  • 1 cup granulated sugar of choice
  • ¾ cup cocoa powder, unsweetened
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • ½ cup flour of choice (I used equal amounts of teff and tapioca). Paleo options: 5 tablespoons coconut flour or ½ cup + 1-2 tablespoons almond flour.
  • 3 eggs or 2 teaspoons gelatin whisked into ½ cup applesauce
Instructions
  1. Preheat oven to 350 degrees and line an 8 x 8 inch pan with a parchment paper.
  2. In a small saucepan over low heat (or in a microwave), melt the fat, sugar, and cocoa powder together, stirring vigorously until a glossy, gritty mixture is formed. Mixture should be warm, but not scalding hot.
  3. Stir in the vanilla and sea salt.
  4. Stir in the flour.
  5. Now stir in the eggs, or the egg alternative.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 25-30 minutes until a toothpick comes out clean.
  8. Let cool completely, in the fridge if you like, before attempting to cut. The magic happens in the cooling, I promise!
Notes
Use a great tasting cocoa powder. It is a key ingredient; I love Dagoba

 

Fudgy Brownies: Gluten Free with Paleo and Egg Free Options at The Happy Housewife

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Holiday Cookies: Chiffon Chocolate Chip

Holiday Cookies: Chiffon Chocolate Chip from The Happy HousewifeThe following is a guest post from Jenn K, staff member at The Happy Housewife.

I recently shared one of my family’s annual Christmas baking recipes for Homemade Toffee Bars.  Today I am sharing a more old fashioned recipe for delicious holiday cookies.  These Chiffon Chocolate Chip Cookies are made with real butter, crunchy cereal, oats, and chocolate chips.  My children love making these because they get to dip the tops in colored sugar before baking.

The cookie dough does need to be chilled for 2 – 3 hours (or overnight) in the refrigerator, so plan accordingly. I like to make these the night before as it only takes about 15 minutes to mix the dough, and then I roll and bake them the next day.  We’ve also successfully frozen these cookies after they are baked to pull out after the holidays are over for a decorative dessert in January.  Enjoy!

Note: These cookies are very delicate, so take care when removing them from the baking sheet.

Chiffon Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: Makes 6-8 dozen cookies
 
Ingredients
  • 1 cup vegetable oil
  • 1 cup butter (or shortening)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 tablespoon cold milk
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 3½ cups flour
  • 1 cup finely crushed Wheaties or Rice Krispies
  • 1 cup quick oats
  • 1 package mini chocolate chips
  • Colored sugar sprinkles for dipping
  • ½ cup finely chopped pecans or walnuts, optional
Instructions
  1. Mix oil, butter, brown sugar, and sugar using a mixer.
  2. Add egg and vanilla. Mix thoroughly.
  3. Add milk to baking soda in a separate small bowl.
  4. Mix cream of tartar, flour and salt in another separate bowl.
  5. Add milk mixture alternating with flour mixture to mixing bowl. Mix thoroughly.
  6. Stir in remaining ingredients except colored sugar sprinkles.
  7. Place in refrigerator for 2 - 3 hours or overnight.
  8. Preheat oven to 350 degrees and pour the colored sugar into a bowl.
  9. Roll the dough firmly into walnut sized balls, dip tops into colored sugar, and place on cookie sheets. Flatten each cookie slightly.
  10. Bake at 350 degrees for 7-8 minutes until lightly browned.
  11. Cool 1 - 2 minutes on baking sheets, and then remove to cooking racks.

Holiday Cookies: Chiffon Chocolate Chip from The Happy Housewife

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