Put flax seeds with ½ cup milk in a blender. Let soak for 5 minutes.
In a small skillet toast the poppy seeds over low heat until fragrant- stirring constantly, about 2-3 minutes, then let cool.
In a large bowl mix the flours, baking powder, salt and cardamom and stir in the seeds.
Add to the blender the maple syrup, orange juice, vanilla, oil, and the remaining soy milk and blend. Add the orange peel and pulse to combine.
Make a well in the center of dry ingredients and add maple mixture. Fill cupcakes ¾ each. Bake at 350°F 17-20 minutes.