Gluten free orange poppyseed cake


1 c tapioca starch
1/2 c sweet white rice flour
1/2 c sorghum flour
3/4 t xanthan gum
3/4 t egg replacer (working on getting rid of this ingredient)
2 t baking powder
1 t baking soda
pinch of salt
1/4 c poppy seeds


1/2 c butter or coconut oil
1 c sugar
1 egg
1 c yogurt
2 t vanilla extract
zest from one orange
juice from one orange

bake at 350 for 30-40 minutes, or until a knife comes out clean.

pour over the top: juice from 2 oranges, cooked with maple syrup and ginger.
let the juice soak in before serving.

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