This olive oilbased orange cake is rich, moist, and has a lovely citrus flavor. It's a great alternative to butterbased cakes and is suitable for those looking for a dairyfree option. Enjoy a slice with a cup of tea or coffee!

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For the cake:
180g (1½ cup) allpurpose flour
60g (½ cup) coconut flour (or substitute with allpurpose flour)
200g (1 cup) light brown sugar
1 tsp baking powder
½ tsp baking soda
⅓ tsp salt
120g (½ cup) extravirgin olive oil
2 large eggs
150g (½ cup + 2 tbsp) fresh orange juice
Zest of 1 orange
120g (½ cup) plain yogurt or plantbased yogurt
5 ml vanilla extract
12 tbsp shredded coconut (optional)
For the orange glaze:
30g (2 tbsp) fresh orange juice
20g (1½ tbsp.) granulated sugar