Prep Time:20 mins prep, 60 mins baking
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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 gluten-free baking powder (see note)
1 teaspoon baking soda
1 teaspoon xanthan gum
3 teaspoons 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 gluten-free vanilla extract
Optional: vegan cream cheese or icing, flaked almonds, poppy seeds
InstructionsFinely 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 180ºC (350ºF) for at least 45 minutes and skewer comes out clean.
Cool and ice with vegan cream cheese or lemon icing/frosting and top with flaked almonds or poppy seeds (optional).
NOTE: The baking powder used in this recipe has a ratio of 2 teaspoons per cup of flour. If the ratio of yours is different, eg. 1 teaspoon per cup of flour, then reduce according.