Pre-heat the oven to 350º. Line 2 x 8 inches round cake pans with parchment paper. Also, you can use a little coconut oil to grease their sides so they don't stick to it.
In a large bowl, combine the flour, cacao powder, baking powder, baking soda and salt.
In a medium bowl, combine the orange juice, orange zest, maple syrup and melted coconut oil.
Pour the wet over the dry and stir to combine (the batter will be light and very airy, it is not meant to be a pourable kind of batter).
Divid the batter in between both prepared cake pans and even their surface using a spoon or a spatula.
Bake in the oven for 20 minutes or until a tooth pick comes out clean and without any raw batter sticking to it. Set aside on the counter so the cakes cool down (essential before frosting).
Then, run a knife around the cakes and gently un mold them. Place one cake over your serving platter, spread a thin layer of frosting over, then top with the second cake. Finish up by covering the whole cake with the frosting. Decorate with some oranges, zest or chocolate chips and serve.