Fudgy Chocolate Orange Traybake

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Step 1.

Preheat your oven 180°C/354°F.

Step 2.

Grease a 30cm x 20cm tray with oil, then line with greaseproof paper and coat with a drizzle more oil.

Step 3.

Slice 4 oranges as thinly as possible, saving the ends and any other pieces that don’t make the cut. Juice the ends and the scraps into a small bowl along with the caster sugar.

Step 4.

Pour slurry onto the tray and arrange the orange slices on top, overlapping as you go. You could even cut some of them in half to make a clean border around the edge.

Step 5.

Mix the flour, ground almonds, cocoa powder, bicarbonate of soda, baking powder and salt in a large bowl. Pour in the coconut milk, vinegar, sugar, oil and the juice and zest of the last orange. Mix well until smooth and pour gently over the oranges in the tray.

Step 6.

Transfer the cake to the oven and bake for 35-40 minutes until a skewer inserted comes out clean.

Step 7.

Leave to cool for 20 minutes then invert onto a large chopping board.

Step 8.

Peel off the greaseproof paper and serve with warmed Coconut Collaborative Vanilla Custard.

Choose your prettiest slices of orange to use to line the tray and use the scraps for the orange juice slurry.

250g Plain Flour
150g Ground Almond
120g Cocoa Powder
2 Tsp Bicarbonate of Soda
2 Tsp Baking Powder
400ml Coconut Milk
2 Tsp Red Wine Vinegar
300g Light Brown Sugar
400ml Vegetable Oil
1 Large Unwaxed Orange
For The Caramelised Orange Topping
4 Large Unwaxed Oranges
75g Caster Sugar
400g Coconut Collaborative Vanilla Custard, To Serve