Melt butter in a saucepan
Preheat oven 180C / 350F and line a loaf tin or a 24cm cake tin with parchment paper that’s been well greased with olive oil or melted butter.
Whisk the 3-4 eggs in a deep bowl to form a base for all the ‘wet’ ingredients and add oj, syrup, coconut milk and orange zest and combine well with a whisk for 20 seconds.
Then in the dry ingredient bowl, pop the flours, vanilla powder, poppy seed, baking powder and apple cider vinegar on top of the baking powder so that it aerates and bubbles a little. Mixe through well with a spoon to aerate and combine.
Then, combine both bowls and stir well until combined and ribbony. If for whatever reason it’s ‘liquidy’ and not ‘ribbony’, just add 1 tablespoon teff and 1 tapioca flours.
Then pour mixture into the cake tin or loaf and bake for 30 minutes – 40 minutes, depending on ‘height’ / depth of mixture in the vessel. Do a skewer test to avoid stress. Once it comes up clean, you’re done.
Take cake out and cool.