Faux Foodie Orange Cake (Gluten-Free)

For the cake:
Preheat oven to 180ºC (355ºF), or 160ºC (320ºF) for fan-forced. Spray your pan with low fat cooking oil.

In a large bowl combine the cake or muffin mix, eggs, baking powder, applesauce, orange and lemon juices. Mix well until combined and mixture is smooth before mixing in the poppyseeds.

Pour into your pan and bake in the oven for 30-35 minutes. (I made mine in smaller pans so just keep an eye on the cake until a skewer comes out clean from the centre.)

Rest the cake in the pan on a wire rack for about 10 minutes before inverting it. It’s best to cool on a wire rack with a foil-lined tray underneath it to catch the glaze drips.

While the cake is cooling slightly, make the glaze.

For the glaze:
Mix all the ingredients in a bowl (you can use the same bowl as the cake mix). Pour it over the cake and let it harden for about an hour before serving or storing. (This glaze is also particularly delightful if you dip the tops of muffins or donuts in it and allow to cool.)