¾ cup plain yoghurt
½ cup good quality maple syrup
¼ cup caster sugar
finely grated zest of 2 large oranges
1 teaspoon vanilla extract
1½ cups plain flour
2 teaspoons baking powder
½ cup coconut oil
1 cup icing sugar, sifted
2 tablespoons orange juice
8 hole mini loaf tin, greased and bases lined with baking paper
Preheat the oven to 170°C.
Whisk the yoghurt, maple syrup, sugar, orange zest, vanilla and the eggs in a large bowl.
Combine the flour, baking powder and salt. Add to the wet ingredients and whisk until smooth. Add the coconut oil and whisk until it is incorporated fully into the batter.
Divide the batter between the tins and bake for about 20 minutes or until golden and a skewer inserted into the centre comes out clean. Cool for 10 minutes then remove from the tins to a cooling rack and cool completely.
Glaze: Stir the icing sugar and orange juice together in a bowl until smooth. Brush over the cakes, letting it drip down the sides then leave to set. Makes 8
Cook’s tip: If the coconut oil has solidified, warm gently to melt before using.