Preheat your oven to 350 degrees F (180 degrees C).
In the bowl of your electric mixer beat the Egg (3), Orange (1), Coconut Sugar (140 gram), and Vanilla Bean Paste (1/4 teaspoon) together until light and fluffy, about 5 minutes.
With your mixer running, slowly pour in the Vegetable Oil (90 gram) followed by the Soy Yogurt (150 gram) while continuing to mix.
In a separate bowl combine Cake Flour (225 gram), Salt (1 pinch), and Baking Powder (1 tablespoon). Add the dry ingredients to the bowl of your electric mixer all at once.
Whisk on low until just combined.
Grease and dust a plumcake pan with flour (or optionally cover with parchment paper). Pour in half the mixture, spread the Chocolate Almond Butter (1/4 cup) leaving 1-cm all around the edges.
Top the cake with the remaining batter.
Bake in a preheated oven at 350 degrees F (180 degrees C) for about 35 to 40 minutes. Insert a tooth stick in the center and it should come out dry.
Let the cake cool down on a wire rack then slice it and enjoy!