Ingredients:

  • 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