Gluten Free Lemon Poppy Seed Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This I found on another web site, and I wanted to share it with the rest of you because I have heard about the deadly gluten alergies that some people have, and I just don't think that there are enough recipes for them. 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 |
Directions:
1. Finely shred rind from the lemons and squeeze 1/4 cup of juice.
2. Mix dry ingredients together with lemon rind.
3. Beat all wet ingredients together and add to dry ingredients.
4. Mix well.
5. Pour into a greased and lined 8 /20cm cake tin.
6. Bake at 350°F/180°C for at least 45 minutes to 1 hour and a skewer comes out clean.
7. 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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