1 tablespoon apple cider vinegar
1 cup soy milk
1 cup vegan margarine
2 cups sugar
3  egg replacer for 3 eggs
3 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons grapefruit zest
2 tablespoons poppy seeds
1/4 cup fresh grapefruit juice
1 1/2 cups confectioner's sugar

Preheat oven to 325 degrees. Oil a 10-inch bundt pan.

Add apple cider vinegar to soy milk. Set aside.

In a large bowl, beat the margarine and sugar until fluffy. Beat in egg replacer.

In another bowl, combine the flour, baking soda and salt. Gradually add the flour mixture to the margarine mixture, alternating with the soy milk mixture. Stir until smooth. Fold in the grapefruit zest, poppy seeds and grapefruit juice. Do not overmix.

Pour the batter into the prepared pan. Bake 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean.

Cool cake in pan 10 minutes then (carefully!) remove to a wire rack and cool completely.

Combine confectioner's sugar and grapefruit juice and mix until smooth. When cake has completely cooled, drizzle with glaze.