• Grease an 8 inch round cake pan and line the bottom with a circle of parchment paper. In a small bowl, mix the flax meal and 3 tbsps water together. Set aside for later. Preheat the oven to 350 degrees F (177 C). Measure the sugar in a small bowl and grate the zest of 1 ½ oranges directly into the sugar. Mix the two together to infuse the sugar with the orange flavor.
• In a large glass bowl, melt the vegan butter/coconut oil. Add the flax/water mixture, orange zest sugar, salt, vanilla, and cocoa powder and whisk until fully combined. Pour in the room temp/warmed orange juice and mix again. Add the gluten-free flour, baking powder, baking soda, and oat flour and whisk very well. Scrape the sides and bottom of the bowl with a spatula. Pour in the warm water and give the batter one last good mix. Transfer the batter to the prepared pan, and bake for 25-30 minutes or until a toothpick comes out clean. Remove from the oven and let it cool mostly at room temperature.
• Once the cake pan is only slightly warm to the touch, loosen the edges of the cake with a knife, invert the cake onto a serving plate, and remove the parchment circle so that excess moisture doesn't build up at the bottom and make it squishy. Now make the ganache.

Whipped Ganache

• In a medium-large glass bowl, microwave the coconut cream for about 45 seconds until very warm or slightly hot. Add the chocolate chips (make sure they're all fully submerged) and let it sit. Grab the orange left from the cake making with half of it's zest remaining and grate the other half into the chocolate cream mixture. Whisk until completely melted and smooth. Place the bowl in the fridge for 20-40 minutes, until a frosting/paste-like consistency forms. Remove from the fridge and beat with an electric hand mixer until loose and fluffy. The cake should be completely cool by now. Scrape all the whipped ganache out of the bowl and on top of the cake. Spread it out to the edges and decorate however you wish. I hope you enjoy!!