Gluten Free Lemon Poppyseed Cake

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Gluten Free Lemon Poppyseed Cake

Source: Recipebiz

 

2 lemons

1 cup brown rice flour, plus

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 soy milk

1/3 cup oil

4 teaspoons tahini

2 teaspoons vanilla extract

 

6 servings

 

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

2. Mix dry ingredients together with lemon rind.

 

3. Beat all wet ingredients together and add to dry ingredients.

4. Mix well.

 

5. Pour into a greased and lined 8 " /20cm cake tin.

6. Bake at 350°F/180°C for at least 45 minutes to 1 hour and a skewer comes

out clean.

 

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

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

 

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