This cake is the perfect chocolatey, decadent treat for fall, so eat up and enjoy the change in seasons!
- 250g (1 cup) vegan margarine
- 200g (about 7 ounces) vegan dark chocolate, chopped finely
- ¾ cup coconut sugar (or sweetener of choice)
- 1 cup water
- ¼ cup orange juice
- ¾ cup plain flour
- ¾ cup self-rising flour
- 1 cup raw cacao powder (or cocoa)
- 3 egg replacers
- 5-10 drops sweet orange essential oil
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and lightly grease a non-stick springform cake pan with coconut oil.
In a small saucepan, melt the chocolate over a low heat. Add the sugar, water and orange juice together. Whisk until smooth. Set aside to cool slightly.
In a large bowl, combine the flours, raw cacao powder and egg replacers together, and pour in the melted chocolate mixture. Add the essential oil and mix all ingredients well.
Pour into the pan and bake for 1 ¼ hours. The cake will spring back slightly but still be moist in the middle.
To make the chocolate icing, melt and combine 200g of dark chocolate and 1/2 cup coconut cream together. Pour over cooled cake and refrigerate to set.