Preheat oven to 190C/375°F
Blend clementines and add to a pan with the oats and oil
Simmer gently until thickened like a porridge
Mix in dry ingredients (cacao powder, flour, bicarbonate of soda, cinnamon, ginger, nutmeg)
Add the eggs and mix gently without overmixing
Decant into a lined tin and bake for 30-35 minutes until a skewer comes out clean
Cool fully on a wire rack
For the frosting, add chocolate to a bowl
Heat coconut milk and orange juice until simmering
Pour over the chocolate and let sit for 2-3 minutes
Whisk until smooth and leave to cool until thickened (45-60 minutes)
Frost your cake and enjoy
