Lemon Poppyseed Cake

Gluten, dairy and egg free.


2 lemons
1 cup brown rice flour
2/3 cup potato starch
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 egg replacer whipped with 1/4 cup water
1/2 cup silken tofu
1/2 cup soy milk
1/3 cup oil
1 tablespoon tahini
2 teaspoons vanilla extract


Finely grate 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 cake tin. Bake at 350F for at least 45 minutes and skewer comes out clean (mine usually takes just under 1 hour).
Cool and ice with Cream Cheese Icing(frosting) (see below) or lemon icing (frosting) and top with flaked almonds or poppy seeds (optional).

Cream Cheese Icing :

1 tub soy cream cheese
4 tablespoons honey
1/2 cup soy milk powder
3 teaspoons lemon juice

Beat all ingredients together until smooth.

See other recipes submitted by Kim