The zest of one medium orange (or a couple small tangerines)
4-6+ T granulated sugar (or evaporated cane juice)
Grind together in a coffee mill or small food processor. The wetness of the zest will make it pasty. If you want it more granular like sugar, add more sugar, but it will dilute the orange flavor some.
1 T coconut flour
2 T cocoa powder
4+ T sugar or evaporated cane juice (or sweeten to taste with preferred sweetener)
1/4 t baking powder
1 t cinnamon
pinch cayenne powder (to taste)
Mix dry ingredients well and add:
1 T oil (can be omitted if you use high fat milk, or makes a denser moister cake if included)
3 T milk (non-dairy, whole milk, I like half-and-half)
1/2 t vanilla extract
Combine until thoroughly blended. Microwave for three minutes. Tip out of bowl onto plate. Let cool while finishing sauce.
Chocolate Orange Sauce:
2 T cocoa
4 T orange sugar paste (or to taste)
1/4 t cinnamon
optional tiny dusting of cayenne
2 T half-and-half (or 1 T low-fat dairy alternative and 1 T oil)
Melt in tiny saucepan (I used a metal one cup measuring cup) over medium-low heat until glossy and smooth. Pour over cake. Dust with cinnamon.