Start by preheating your oven to 160°C (320°F) and preparing a 9x5-inch loaf tin—grease it lightly and line it with parchment paper.

In a mixing bowl, combine your dry ingredients: flour, baking powder, sugar, cocoa powder, and a pinch of salt. Use a wooden spoon to stir everything together until it’s evenly mixed.

Next, zest one orange and juice two—you’ll need about 2.5 tablespoons of zest and 140 ml of juice. Pour the juice and zest into a jug, then add the rapeseed oil, almond milk, vanilla extract, and orange extract. Give it a good stir to blend all those bright, citrusy flavors.

Now, gently pour the wet mixture into your dry ingredients. Stir until everything is just combined—be careful not to overmix to keep your cake nice and tender.

Pour the batter into your prepared loaf tin, smoothing out the top. Pop it in the oven and bake for 45–50 minutes.

Around the 30-minute mark, check on your cake and keep an eye on it. You’ll know it’s ready when a skewer inserted into the center comes out clean.

While your cake is baking, make the icing! Whisk all the ingredients in a bowl until it’s light and fluffy. Give it a quick taste—if you’d like more orange flavor, add a little extra orange extract.

Once the cake has cooled completely, spoon the icing generously over the top. For a finishing touch, sprinkle some extra orange zest and grated dark chocolate on top.

Slice it up and enjoy!