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 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 to 1 hour and a skewer comes out clean.
Cool and ice/frost with cream cheese icing/frosting or lemon icing/frosting and top with flaked almonds or poppy seeds (optional).
Servings: 6
Time preparation: 10 min.
Time total: 70 min.