Chocolate and raspberry layer cake

1.Blend all wet cake ingredients, except coconut oil and cacao butter, in a high-speed blender until smooth. Slowly add oil and butter and blend until smooth.

2.Place dry cake ingredients (except raw chocolate), with a pinch of salt, in a bowl. Using a fork or whisk, lightly mix until well combined and there are no lumps of almond pulp.

3.Add wet ingredients to the dry and mix with a fork or whisk until well combined but still fluffy. Set aside.

4.To make the chocolate cream frosting, blend all the frosting ingredients and a pinch of salt in a blender or food processor until completely smooth.

5.To make the coconut whipped cream, blend cashews and coconut until smooth (add a little filtered water or coconut water to get things moving if you need to, but keep it to a minimum). With blender running, add remaining ingredients; blend until smooth. Chill for 1-2 hours before serving (consistency should be a little thicker than whipped cream).

6.To make the raspberry coulis, place all ingredients in a processor or blender and pulse until lightly mixed (it should be slightly lumpy).

7.Line a 20cm square cake tin (or a 22cm round tin if you don’t have a square one) with plastic wrap. Press half the cake mixture into the bottom and pour half the frosting on top.

8.Place in freezer for 30-40 minutes to set frosting then press rest of the cake mixture on top followed by the rest of the frosting (for a different look, make thinner layers by dividing cake mix and frosting into thirds or quarters).

9.Leave to set in the fridge for at least 30 minutes. It is now ready to serve or will keep in the fridge for 3-5 days.

10.To serve, dust with extra cacao powder, cut into small squares and, if desired, sprinkle with shaved raw chocolate. Accompany with a quenelle of coconut whipped cream and a spoonful of raspberry coulis.