Preheat oven to 175c. Prepare mini cake pan and set aside. I am using a Ruffled Medallion Dessert Mold from @nordicware
In a large bowl combine flour, baking powder, baking soda, spices, sugar, supercolor powder and salt. In a separate bowl, mix together coconut yogurt, orange juice, zest, coconut oil and vanilla.
Slowly add wet mixture to dry. Gently mix to incorporate. Spoon batter into prepared pan. Tap gently against the counter to release air bubbles.
Bake for 25 minutes until or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto rack and cool completely.