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 egg substitute powder whipped with 1/4 cup water
1/2 cup silken tofu
1/2 cup soy milk
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 vegan cream cheese icing/frosting or lemon icing/frosting and top with flaked almonds or poppy seeds (optional).