Lemon Poppyseed Cake

Lemon Poppyseed Cake
From: My friend, Kim (adapted by me)

2 lemons
1 cup white rice flour (or brown rice flour)
2/3 cup potato starch (or cornstarch)
2/3 cup pecan meal (or almond meal)
1 cup organic unbleached sugar
1/4 cup poppy seeds
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum (next time I'll use less)
substitute for 2 eggs*
1/2 cup silken tofu
1/2 cup soy milk
1/3 cup oil
4 tsp. tahini (sesame seed butter)
2 tsp. pure vanilla
(salt; not called for in original recipe)

Finely grate lemon rind and squeeze 1/4 cup of juice. Set lemon juice aside. Mix dry ingredients together with lemon rind. Sift or stir to remove all clumps. Whiz all liquid ingredients together in blender until smooth and creamy. Make a well in the dry ingredients. Add liquid ingredients all at once and stir until blended. Place in a prepared cake pan and bake at 350 degrees F. until toothpick comes out clean (about 40 minutes). Cool and frost with cream cheese frosting.

Cream Cheese Frosting

1 container 'Tofutti Better Than Cream Cheese', plain
4 Tbsp. honey
1/2 cup soy milk powder
3 tsp. lemon juice

Mix all ingredients together until smooth. Adjust liquid if needed. Garnish as desired.**

*2 tsp. egg replacer powder and 1/4 cup water

**I used unsweetened coconut flakes and freeze-dried raspberries.