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Gluten Free Lemon Poppyseed Cake

Source of Recipe

Recipebiz


List of Ingredients

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


Recipe

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).

6 servings