I got the recipe from here but I amended it as below: http://www.holycowvegan.net/2011/12/lemon-poppy-seed-bundt-cake-with-lemon.html#.UkGMWMa3_pU
2 2/3 cup self raising flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups caster sugar
1 3/4 cup soya milk mixed with 2 tsp vinegar. Set aside for minimum five minutes to curdle.
1/4 cup lemon juice (I’m going to add a bit more next time)
1/4 cup poppy seeds
Zest of two lemons
1 tsp pure vanilla extract
1/2 cup sunflower oil
1/2 cup coconut oil
Cream together the sugar and oil until light and fluffy, about 2-3 minutes.
Mix the lemon juice, zest, vanilla extract and almond milk.
Sift into a bowl the flour, salt, baking soda, and baking powder
Add the flour to the oil and sugar mixture in three batches, alternating with the almond milk mixture. Mix for 20 seconds after each addition.
Add the poppy seeds and mix with a spatula to disperse them evenly through the batter.
Oil and flour a cake tin and place in oven on 175 degrees for around 45 minutes or until golden and a toothpick comes out clean.
For the glaze: 1/4 cup lemon juice, 3/4 cup of icing sugar, mix.
Prick the top of the cake with a toothpick and pour or spread on the glaze.
1/4 cup lemon juice, 3/4 cup of icing sugar, mix.