Gluten Free Lemon Poppyseed Cake

[Guest guest]

Gluten Free Lemon Poppyseed Cake

Source: Kim on VegSource

 

Ingredients (use vegan versions):

2 lemons

1 cup brown rice flour + 2/3 cup potato flour

2/3 cup almond meal

1 cup sugar

1/4 cup poppy seeds

3 teaspoons baking powder

1 teaspoon bicarbonate of soda

1 teaspoon xanthan gum

3 teaspoons vegan egg replacer powder whipped with 1/4 cup water

1/2 cup silken tofu

1/2 cup soymilk

1/3 cup oil

4 teaspoons tahini

2 teaspoons vanilla extract

 

Directions:

Finely shred rind from the lemons and squeeze 1/4 cup of juice. Mix dry

ingredients together with lemon rind. Beat all wet ingredients together and

add to dry ingredients. Mix well. Pour into a greased and lined 8 " /20cm cake

tin. Bake at 350°F/180°C for at least 45 minutes and skewer comes out clean

(mine usually takes just under 1 hour).

 

Cool and ice/frost with cream cheese icing/frosting or lemon icing/frosting

and top with flaked almonds or poppy seeds (optional).