Gluten Free Lemon Poppy Seed Cake
At a Glance
- Total
- 1 hr 10 min
- Servings
- 6.00 serving(s)
Categories
- Cake
- Dessert
- Baking
Dietary
- Gluten-free
- Vegan
Allergens
- Tree nuts
- Soy
- Sesame
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Gluten Free Lemon Poppy Seed Cake brings together 2 lemons, 1 cup brown rice flour, plus, 2/3 cup potato flour in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 6 servings.
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Equipment
8-inch/20 cm cake tin, mixing bowls, grater, juicer
Ingredients
- 2 lemons
- 1 cup brown rice flour, plus
- 2/3 cup potato flour
- 2/3 cup almond meal
- 1 cup sugar
- 1/4 cup poppy seed
- 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
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).
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