Gluten Free Lemon Poppyseed Cake

Ingredients (use vegan versions):

• 2 lemons
• 1 cup brown rice flour + 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 and skewer comes out clean (mine usually takes just under 1 hour).

Cool and ice/frost with cream cheese icing/frosting or lemon icing/frosting and top with flaked almonds or poppy seeds (optional).