Whether you're planning a birthday party or back to school bash, homemade cakes are always a must. This Chocolate Orange Fudge Cake is vegan, gluten free and free of all major allergens. Thanks to the talented Peanut Head for the recipe!

Ingredients

Base

• 360 ml almond milk
• 2 tsp apple cider vinegar
• 160 ml melted coconut oil
• 256 g + 2 tbsp gluten free flour mix (I use Bob's Red Mill GF flour mix)
• 120 ml freshly squeezed orange juice (approximately 3 oranges)
• 60 ml cup orange zest 
• 2 tsp vanilla essence
• 1/4 tsp pink salt
• 425 g Lakanto golden monk fruit sweetener
• 425 g unsweetened apple sauce
• 85 g raw cacao (I use Navitas Organics)
• 1 tsp aluminum free baking powder
• 2 tsp baking soda

Frosting

• 227g container of Kite Hill Almond Cream Cheese  (or if you're fine with Soy, Tofutti is also a good option)
• 113 g Soy Free Margarine ( I use Earth Balance)
• 1 bar of Alter Eco Super Blackout
• 64 g raw cacao powder (I use Navitas Organics)
• 43 orange zest + 2 tbsp for dusting
• 340 g lakanto golden monk fruit sweetener

Directions

1. Preheat oven to 177C. Grease down 2 9" cake tins, while also laying 2 thin strips of baking paper across each other to create an easy pull out tab - set aside.
2. In a large bowl, whisk your almond milk with the apple cider vinegar, and leave for a few minutes to activate. 
3. Once slightly bubbly, transfer mixture to a large blender and add in your coconut oil, orange juice, apple sauce, sweetener and vanilla. Blend together until foamy.
4. Pour foamy mixture back into your mixing bowl and sift in your dry ingredients (cacao, gf flour, baking powder, salt and baking soda. Mix vigorously, until all ingredients are incorporated. 
5. Lastly, stir in your orange zest then evenly pour cake batter into your 2 prepared cake tins. * A tip to keep it even is to place 1 cup at a time in each until you run out of mixture. 
6. Bake in the middle rack for 30-34 minutes 
7. While your cake is baking it's time to prepare your frosting. In a double boiler, gently melt down your chocolate, stirring carefully so as not to burn.
8. Once melted, pour into a blender and add in your cream cheese, vegan margarine, cacao, orange zest and sweetener. Blitz until all ingredients are mixed well and you have a smooth and silky looking frosting. Set aside for when your cakes are cooked and cooled. 
9. After 30 minutes , check on your cake, when a toothpick is inserted in the middle, it should come out clean. Remove from the oven and let cool for a few minutes before removing from the cake tin. Place cakes on a wired cooling rack until cooled completely.
10. Once cakes are completely cooled, place the first one on your cake stand (or use a large plate), frost the top ensuring you have an even layer
11. Place your second cake on top and cover the top and sides in more frosting, there should be exactly the right amount of frosting to cover both cakes. 
12. Dust with more orange zest and dot with an optional added extra; vegan chocolate covered almonds. 
13. Serve and Enjoy!