• 1 small thin-skinned orange

  • 175g (10 oz) self-raising flour

  • 100 g coconut flour

  • 1tsp baking powder

  • 275g light soft sugar

  • 225g vegan butter, softened

  • 4 flax eggs


  • 50g (2 oz) butter, softened

  • 175g coconut or icing sugar, sifted, 

  • 100 g almond flakes ( can avoid them if any allergies)

  • 20 ml orange fresh juice


  • 230 g vegan or coconut butter

  • 3-5 Tbsp maple syrup or agave nectar

  • 1/2 cup unsweetened cocoa powder or cacao powder*

  • 1 tsp vanilla extract 

  • pinch sea salt 


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  1. Preheat the oven to 180oC/Fan 160oC/Gas 4. Grease and base-line two deep 20cm (8 in) tins with greased greaseproof paper.

  2. Place the whole orange in a small saucepan, cover with boiling water and simmer until soft, about 20 minutes. Set aside to cool.

  3. When the orange is soft and cold, cut in half and remove any pips. Process the whole orange, including the skin, until medium chunky. Reserve 20 ml of the orange pulp for the icing, and put the rest back in the processor. Add the remaining cake ingredients and blend until smooth. Avoid overmixing. Divide the mixture evenly between the two tins.

  4. Bake in the preheated oven for 25–30 minutes.

  5. Leave to cool in the tins for a few moments, then turn out, peel off the paper and finish cooling on a wire rack.

  6. . To make the orange filling, cream the soft butter, then add the sifted coconut or icing sugar and reserved orange pulp. Sandwich the cakes together with the icing, and sift icing sugar over the top of the cake.

  7. For the chocolate: To the mixing bowl, add finely chopped cocoa butter and let melt - 2-3 minutes.

  8. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined.

  9. Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.