Sift flour, cacao powder, baking soda, baking powder and salt in a bowl and set aside. Puree avocado in a food processor until completely smooth. Add sugar, vanilla, espresso powder, coconut oil, marsala wine and almond milk to avocados and mix well. Slowly add flour mix to avocado mix and blend until incorporated and lumps are removed. Place in greased bundt pan. Bake for 25-30 min or until a toothpick comes out clean when inserted. Let cool for 10 min and then turn out onto plate. Cool completely before glazing.

To make glaze: Place oil and zest in a saucepan. Heat on low until melted then remove from heat. Let sit for at least 10 min and then strain zest out. Place pan back on medium heat and add chocolate chips and juice. Whisk until smooth. Remove from heat for a few minutes and then spoon over cooled cake. Top cake with extra tangerine slices and enjoy!