I suppose this cake was challenged from the start. :) I didn't feel well, but I was trying to get it done for an occasion. That's NEVER a good idea. :) HOWEVER--- It did turn out to be a good cake, even if the pics don't reflect it, so I'll post it. :) FOR THE CAKE 2 1/4 cup all-purpose flour - (or 1 ½ cup all-purpose + ¾ cup whole wheat) 3/4 cup raw cacao powder 1 1/2 tsp baking soda 1 1/2 tsp baking powder pinch of salt 1/2 cup refined coconut oil - melted ----I used UNrefined, hence the coconut in the frosting. 3/4 cup maple syrup - or agave nectar 1 1/2 cup freshly squeezed orange juice - store-bought works too zest of 1 orange + 2 BATCHES OF VEGAN DARK CHOCOLATE FROSTING Pre-heat the oven to 350º. Line 2 x 8 inches round cake pans with parchment paper. Also, you can use a little coconut oil to grease their sides so they don't stick to it. I may have made an error I don't realize, but I don't taste the orange.... and the frosting remained SAUCE. :) That said, I added a LOT of coconut, and saved it. And it IS GOOD CAKE. :) I suppose I could have easily just USED the frosting as a sauce over the cake, and it would be just as good. Perhaps I didn't leave it in the freezer long enough. Here is the frosting recipe, from the source: 3-INGREDIENT VEGAN DARK CHOCOLATE FROSTING 1 cup full fat canned coconut milk - well mixed before measuring 4 tbsp coconut oil 2 cup vegan dark chocolate chips

NUTRITION INFO AS PER THE AUTHOR'S RECIPE, 1/8 of cake:
Calories: 725 | Carb: 93 | Protein: 7g | Fat: 42g | Sodium: 20 mg | Fiber: 3g