Grab a fork for some poppyseed lemon cake! :)
Loosely adapted from this recipe. I substituted nearly all of the things, though, for dairy free and gluten free options.
What I used as alternatives:
~1.5 cups brown rice flour
~1/4 cup tapioca starch
~1 cup coconut flour
~1/4 cup poppy-seeds because that's all I had
~1/2 cup coconut oil (skipped butter completely, don't see a point in using both oil and butter?)
~1 1/4 cup almond milk
1 cup sugar, mixed white and brown sugar
also added a teaspoon of baking powder worried 1tsp baking soda wasn't enough and just used a pinch of salt thinking 1tsp is overkill for a sweet cake...
Oh, and instead of sour cream I used a banana figuring if the purpose was fat, it should suffice and I had an overripe banana that needed to be used up. The cake turned out delicious! I covered with a bit of lemon glaze but felt that 1 cup of powdered sugar was insane, so I used half a cup and it didn't show up on the cake at all but it's delicious anyways.