Lemon Poppyseed Cake

1 cup rice flour (brown or white)
½ cup quinoa flour
½ cup cornstarch
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup pure, unsweetened coconut milk
4 tablespoons poppy seeds
2 eggs
6 tablespoons safflower or canola oil
1 cup pure, demerarra sugar
Juice and grated lemon zest of 1 large lemon

Combine the flours, cornstarch, xanthan gum, baking powder and soda in a small bowl; mix well. In a separate bowl, combine the poppy seeds and coconut milk; let sit 15 minutes. Meanwhile, beat the egg and oil together; slowly add sugar, then the lemon juice and zest. In two additions, stir in the reserved dry ingredients and coconut milk-poppy seed mixture, alternating after each one. Pour batter into an oiled, deep dish 9 inch round cake pan. Bake in a pre-heated 375 degree oven about 30-35 minutes, or until a toothpick inserted in the center comes out clean; (cover with foil if cake browns too quickly). Let cool slightly. Sift a thin coating of powdered sugar over the top, and cut into wedges to serve. (1 9-in. cake)