For the cake:
2 1/2 cups almond flour
1/4 cup cacao
1 tsp baking soda
1/2 tsp Himalayan pink salt
2 eggs
3/4 cup maple syrup
1 Tbsp vanilla extract

For the ganache:
8 oz unsweetened 100% baking chocolate
1/2 cup coconut oil
1/4 cup maple syrup (more if you’d like your ganache to be on the sweeter side)
3/4 cup coconut milk
1 cup raspberries, gently smashed, plus extra for garnish

For the optional raspberry spread (for garnish):
2 cups raspberries
3 Tbsp maple syrup
1 Tbsp lemon juice

Preheat oven to 350°F. Grease one 8- to 9-inch pan or two 6-inch pans with coconut oil.

Mix almond flour, cocoa, baking soda and salt in a bowl. Add eggs, maple syrup and vanilla. Stir until batter forms. Pour into prepared pans.

Bake for 25 minutes. Remove from oven and allow to cool.

For the ganache:

In a double boiler or a heavy saucepan over low heat, melt baking chocolate and coconut oil. When completely smooth, remove from heat and pour in maple syrup, coconut milk and raspberries. Gently stir and allow to sit a room temperature until you are ready to frost your cake.

To build the cake:

When your cakes are completely cool, place one layer on a cake plate and smooth about 3-4 tablespoons of ganache over the first layer. Repeat with the second layer. Add optional berry spread and garnish with fresh berries!

For the optional raspberry spread:

Place raspberries, maple syrup and lemon juice in saucepan and cook on low for about 10-20 minutes, gently smashing down berries as the mixture cooks. Allow mixture to simmer additional 10-15 minutes, and then remove from heat. Garnish cake with complete cool raspberry mixture.