To make the cake, first preheat oven to 350F and spray a bundt pan very well with nonstick baking spray.

In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, sugar and orange zest.

Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, vanilla extract, and poppyseeds and add them to the dry ingredients. Mix until combined.

Finally, pour in the unsweetened nondairy milk and orange juice, and beat on medium-low until smooth and creamy.

Pour batter into prepared pan and bake for 40-45 minutes, until cake is set in the center and a toothpick comes out clean.

While the cake bakes, make the candied orange peels. In a small nonstick pot, combine the water and sugar. Heat to medium-low, and allow the sugar to dissolve. Peel your orange using the Deiss peeler, and add the thin strips to your syrup mixture.

Cook, stirring occasionally, for 10-15 minutes. The orange peels will start to look translucent as they cook and soak up the sugar.

Remove the peels from the syrup and arrange on some wax paper or parchment paper to set. Save the orange syrup for another recipe.

Finally, make the strawberry glaze. Rinse your strawberries, trim off the green tops, and cut into pieces. Add to your food processor (a mini processor works great for this), and pulse until smooth. Add in the powdered sugar ¼ cup at a time until a thick glaze forms. I find it helpful to make the glazer thicker than I *think* it should be - this ensures it's actually the right consistency! Add in a few drops of red/pink food coloring if desired.

When the cake is ready, let it cool for a few minutes in the pan, then flip onto a plate to finish cooling. After the cake has cooled off, top it with the strawberry glaze and garnish with the candied orange peels. Enjoy!