Preheat the oven to 350F.

Grease a 10-inch Bundt pan, and dust with a little flour mix, tapping out any extra.

Combine the rice milk, lemon juice, and lemon zest and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and egg replacer on medium speed.

Beat until fluffy, about 2 minutes.

Add the canola oil and food coloring, and mix until lemon colored, about 1 minute.

In a separate bowl, combine the flour mix, xanthan gum, baking powder, and salt.

Add the dry ingredients to the wet ingredients, alternating with the rice milk mixture, mixing on low speed until smooth, about 1 minute.

Fold in the poppy seeds.

Pour the batter into the prepared Bundt pan.

Bake in the center of the oven for 50 minutes, or until lightly golden on top and the edges are a light golden brown and pulling away slightly from the pan, rotating the pan halfway through.

Remove from the oven and let cool in the pan for about 5 minutes.

Invert the cake onto a cooling rack to finish cooling.

Let cool to room temperature before glazing.

Let the glaze set before covering the cake.

Store on the counter, not in the fridge, or it will dry out.

Let rest overnight to meld the flavors.

Combine the confectioners sugar and lemon juice, adding 1 tablespoon of juice at a time, until the glaze is smooth and thin enough to drizzle.