Gluten Free Lemon Poppy Seed Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 seed
• 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

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).