Preheat the oven to 180/160C fan. Line a muffin tray with 12 muffin cases.

In a medium bowl, combine the desiccated coconut, brown sugar, plain flour, semolina, ground almonds/almond flour and baking powder.

In a separate large bowl, whip the aquafaba for about 4-6 minutes using an electric whisk, until it has soft peaks. 

Whisk in the olive oil, orange juice, marmalade, apple puree and orange zest until well combined.

Slowly add the dry ingredients to the wet ingredients until well combined. The mixture should be quite thin.

Evenly distribute the mixture between the 12 muffin cases. Bake in the preheated oven until the tops are lightly browned and an inserted toothpick comes out clean with no wet cake mixture on it  (about 30 minutes). 

While the cupcakes are baking, combine the syrup ingredients in a small saucepan and bring to a gentle simmer on a low heat.

As soon as the muffins are out of the oven, brush them with the hot syrup several times, allowing it to soak into the cakes in between.

Return the leftover syrup to the hob for 8-10 minutes, and then let it come to the boil and thicken slightly. Brush the thickened syrup onto the cakes and sprinkle with orange zest. 

Share and enjoy!