Chocolate Raspberry Cake

Prep time: 30 mins

Cooking time: 45 mins

Serves: Approx. 12

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Ingredients

—2/3 cup coconut oil, melted

—3/4 cup maple syrup

—4 eggs

—2 tsp ground coffee

—1 tsp vanilla essence

—1 cup milk

—2 cups self raising raising flour

—2 cups almond flour

—1 tsp baking powder

—1/2 cocoa powder, sifted

—2 heaped tbsp raspberry jam

—1 cup Raspberries, fresh or frozen

Method

Preheat the oven to 170°C and grease + line a 24cm cake tin (a cheesecake/ springform tin works well).
In a large bowl, whisk together the melted coconut oil, maple syrup, eggs, ground coffee, vanilla essence, and milk until smooth and fully combined.
Add the self-raising flour, almond flour, baking powder, and sifted cocoa powder. Mix gently until a smooth batter forms.
Fold through the raspberry jam and raspberries, being careful not to overmix.
Pour half of the batter into the prepared tin. Scatter over extra raspberries if desired, then spoon over the remaining batter and smooth the surface.
Bake for 40-45 minutes, or until risen and a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Frosting

Whisk together the melted coconut oil, maple syrup, and cocoa powder until smooth and glossy. Spread evenly over the cooled cake using a spatula, then finish with fresh raspberries before serving.