Gluten Free Lemon Poppyseed Cake
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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).
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