GLUTEN FREE LEMON POPPY SEED CAKE

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Gluten Free Lemon Poppy Seed Cake image

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.

Provided by MizEmerilLagasse

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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).

Nutrition Facts : Calories 529.4, Fat 23, SaturatedFat 3, Sodium 419.6, Carbohydrate 78.2, Fiber 6.4, Sugar 35.7, Protein 8.4

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