• 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
  

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 and skewer comes out clean
(mine usually takes just under 1
hour).

Cool and ice/frost with cream cheese
icing/frosting or lemon icing/frosting
and top with flaked almonds or poppy
seeds (optional).