Ingredients
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1 cup brown rice flour, plus
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2/3 cup almond meal
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1 cup sugar
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1/4 cup poppy seed
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3 teaspoons baking powder
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1 teaspoon bicarbonate of soda
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1 teaspoon xanthan gum
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3 teaspoons vegan egg replacer powder, whipped, with
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1/4 cup water
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1/2 cup silken tofu
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1/2 cup soymilk
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1/3 cup oil
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4 teaspoons tahini
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2 teaspoons vanilla extract
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2 lemons
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2/3 cup potato flour
Instructions
- 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).