Preheat the oven to 160 degrees
Get a big mixing bowl, add the coconut oil and sieve in the flour
Next pour in the maple syrup and rice milk
Lastly, sieve in the coco powder followed by your baking powder, salt and vanilla extract
Grab your whisk and mix the whole mixture together until it becomes smooth and combined
Grab two 23cm/ 9inch cake tins and line the bottom with baking parchment
Divide the cake mix by pouring it equally into the two cake tins
Pop your cake tins into the oven and leave them there for about one hour
When they’re cooked through (test with a knife), set aside and leave to cool (20-30mins)
For the frosting, pour your coconut oil and chocolate into a glass or metal bowl over a boiling pot and allow to mix together as the ingredients melt
Put the mixture back into the fridge and allow to cool and harden slightly (keep an eye on it, the texture is important for spreading on the cake)
Remove the cakes from the tins and place one on your plate
For the filling, remove the top creamy layer from the can (we don’t want any of the water)
Add 1 tsp of vanilla extract & 1 tsp of maple syrup, and mix all the ingredients up to look like clotted cream
Spread the filling on the base layer
Cover the filling with most of the raspberries (leave some for decoration), and then gently place your second cake layer on top
Remove your chilled frosting from the fridge and spread over the monstrosity that is this amazing cake.
Add the final touches of grated chocolate and raspberries and voilà!!