Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line it with baking parchment.
Sift the flour, cornflour, baking powder and bicarbonate of soda into a large bowl then whisk in the ground almonds, sugar and salt.
In a jug whisk together the orange juice and zest, vegan yogurt, vegan milk, olive oil and orange extract.
Pour the wet ingredients into the dry and stir with a balloon whisk until no dry lumps remain. Be careful not to overbeat the batter as that can make the cake tough.
Pour the batter into the prepared tin and bake for about 1 hour until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for 20 minutes then carefully turn it out onto a wire rack and leave to cool completely.
Once the cake is cool, place the chopped chocolate and the coconut oil in a heatproof bowl set over a pan of gently simmering water. Do not let the base of the bowl touch the water.
Stir until the chocolate is just melted then remove it from the heat. Do not let it get too hot or it may sieze.
Allow it to cool and thicken slightly then pour the chocolate over the top of the cake and serve.