For the Batter:
2 cups whole wheat pastry flour
3 teaspoons baking powder
1 teaspoon baking soda
1/4 cup poppy seeds
1/3 cup orange juice
1 cup water
4 teaspoons lemon juice or 1 tablespoon apple cider vinegar
3/4 cup coconut sap or maple syrup 
1/3 cup sunflower oil
1 teaspoon vanilla extract
2 tablespoon orange zest
pinch of sea salt

For the Frosting:
1/2lb or 250g tofu
1 tablespoon olive oil
1/2 cup maple syrup
1 tablespoon orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
5 tablespoon agar flakes
3/4 cup water
4 teaspoons arrowroot 
1 tablespoon water

Modo de preparo

For the Batter:
Preheat oven to 350ºF or 180ºC

Mix the flour, baking powder, baking soda, poppy seeds and salt in a mixing bowl.
In a separate bowl add whisk together orange juice, water, lemon, maple, oil, vanilla and zest. 
Using a wooden spoon, stir the wet ingredients into the dry to form  a batter. 
Pour the batter into a 9-inch non-stick baking pan or regular floured baking pan.
Put in the oven and cook for 25 minutes.
When it's done, let it cool down before removing from the pan.

For the Frosting:

Combine tofu, oil, maple, orange juice, zest and vanilla in a food processor and blend until creamy.
 Dissolve the agar in 1 cup water in a small saucepan over medium heat. Stir frequently until the agar is dissolved. 
In a small bowl mix the arrowroot with 1 tablespoon of water and add to the agar. Continue to cook until the mixture begins to bubble and has thickened.
Add the agar mixture to the tofu mixture in the food processor and process again. 
Pour the frosting in a glass container and place in the freezer for 20 minutes. 
Process the mixture once again in the food processor until creamy.