Lemon Poppyseed Cake (Vegan, Gluten Free)

Ingredients: Cake 3 tsp psyllium husk (whole husk) ¾ cup water ¾ cup vegan butter 1 cup sugar 1 Tbsp vanilla extract Zest of 2 Meyer lemons ¼ cup Meyer lemon juice 1 cup brown rice flour 2/3 cup millet flour 2/3 cup tapioca flour 2 Tbsp baking powder ½ tsp xanthan gum ¼ cup poppy seeds Frosting 2 Tbsp Meyer lemon juice 1 can coconut milk (chilled over night) ½ cup sugar 2 Tbsp kuzu 1/3 cup vegan butter (preferably Miyoko’s)