Vickys Orange Poppy Seed Cake, Gluten, Dairy, Egg & Soy-Free

• 275 grams gluten free or plain flour (2 cups)
• 2 tsp baking powder
• 200 grams granulated sugar
• 1 tsp xanthan gum if using gf flour
• 65 grams sunflower spread / butter (1/4 cup)
• 240 ml full fat coconut milk
• 60 ml fresh orange juice
• 1 tsp vanilla extract
• 1 tsp orange zest
• 30 grams poppy seeds (1/4 cup)
• 175 grams icing / powdered sugar
• 75 grams sunflower spread / butter
• 1 tbsp fresh orange juice
• 1 tsp orange zest

1. Preheat the oven to gas 4 / 180C / 350F and grease & line an 8" round cake tin
2. Sift the flour into a stand mixer bowl.
3. Add the baking powder, sugar, xanthan gum, sunflower spread, coconut milk, orange juice & vanilla and mix together on a medium speed for a few minutes until the batter is smooth and silky
4. If using gluten free flour you'll need to let the batter rest 10 minutes after beating then mix again adding in more coconut milk to adjust the consistency, up to 3 tablespoons.
5. The mixture should be a little bit thinner than normal cake batter
6. Stir in the orange zest and poppy seeds until evenly distributed
7. Pour into the lined tin and bake for 55 - 60 minutes until risen, pulled in from the sides of the tim and nicely domed.
8. Insert a toothpick in the middle to test it's cooked through, it will come out clean when done
9. Invert it onto a wire rack and let it cool completely
10. For the frosting, cream the icing sugar and butter together until pale and fluffy.
11. Mix in the orange juice to thin the consistency then stir in the orange zest
12. Spread evenly on top decorate with some extra orange zest
13. Makes 1 layer of cake.
14. Cake recipe and frosting recipe can both be doubled and split between 2 x 8" tins

flour, baking powder, sugar, xanthan, sunflower, coconut milk, orange juice, vanilla, orange zest, poppy seeds, sugar, sunflower, orange juice, orange zest

Taken from cookpad.com/us/recipes/356237-vickys-orange-poppy-seed-cake-gluten-dairy-egg-soy-free (may not work)