Preheat the oven to gas 4 / 180C / 350°F and grease & line an 8" round cake tin
Sift the flour into a stand mixer bowl. 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
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. The mixture should be a little bit thinner than normal cake batter
Stir in the orange zest and poppy seeds until evenly distributed
Pour into the lined tin and bake for 55 - 60 minutes until risen, pulled in from the sides of the tin and nicely domed. Insert a toothpick in the middle to test it's cooked through, it will come out clean when done
Invert it onto a wire rack and let it cool completely
For the frosting, cream the icing sugar and butter together until pale and fluffy. Mix in the orange juice to thin the consistency then stir in the orange zest
Spread evenly on top decorate with some extra orange zest
Makes 1 layer of cake. Cake recipe and frosting recipe can both be doubled and split between 2 x 8" tins
