Melissa Saint Hill
Instagram: @the_bare_scientist | thebarescientist.com
3 cups self-rising flour
½ tsp salt
½ tsp each of baking powder and baking soda
¾ cup coconut sugar
½ cup canola oil
1 cup almond milk
3½ oz dark chocolate
1½ tsp wild orange essential oil (or orange essence)
2 tbsp ground flaxseed
6 tbsp water
Mix flaxseed and water in a small bowl and leave to thicken for about 10 minutes, stirring occasionally. Measure flour and add to a mixing bowl. Follow with salt, baking soda, baking powder and coconut sugar. Add flaxseed mixture to the flour, followed by slowly adding almond milk and canola oil. Mix and beat the batter until very smooth. Melt chocolate gently over a bain-marie. Split the cake batter by adding some to a bowl. Add the melted chocolate and orange essence to the bowl. Fold in, but do not over-beat the batter at this point.
Heat oven to 355°F and line a loaf pan. (Oiling lightly before lining helps parchment paper adhere more successfully.) Add both batters sequentially and finish by swirling delicately with a knife. Bake for 30 minutes, checking at this point with a skewer and tenting the cake with foil to bake for a further 10 to 15 minutes. Once cooked through, remove from the oven and let sit in the pan for 5 to 10 minutes, then remove and place on a wire rack to fully cool.