3 cups flour
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
4 flax eggs (I use http://www.care2.com/greenliving/flaxseed-egg-substitute.html )
1 1/2 cups nondairy milk (I use plain or vanilla soy)
1 (12 1/2 ounce) jar poppy seed filling (I use Solo brand)
1/2 cup canola oil
1. Preheat oven to 350 degrees F, and grease an angel food cake or bundt pan well. Mix together flour, sugar, salt, and baking soda.
2. Add the rest of the ingredients and stir well until everything is combined. Pour into prepared pan.
3. Bake for 50 to 60 minutes, until a toothpick tests clean. Cool 10 minutes, and invert onto a cake plate.
This recipe is so easy and delicious! My husband's family always serves it for holidays and now I can make it for him. This recipe uses half the amount of sugar and oil than the original recipe.
Source of recipe: I veganized the recipe on the "Solo" brand of poppy seed filling.