Gluten-Free Lemon Poppyseed Cake

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    Avatar of bearhouse5


    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 180


    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 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

    Serving Size


    Prep Time

    20 mins, 60

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      Gluten-Free Lemon Poppyseed Cake

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