Sumptuous Chocolate Raspberry Layer Cake

Let’s bake!

1. Preheat the oven to 180c fan. Line 3 cake tins with baking paper

2. Put the flour in a large bowl and add the coconut sugar, ground almonds, cacao powder, bicarb and baking powder. Whisk the ingredients together to remove any lumps.

3. Pour the milk and melted coconut oil into a bowl and mix well until a smooth batter forms.

4. Fold through the raspberries. Divide equally between the cake tins and level the top of each.

5. Bake for 30-35 minutes until a skewer inserted in the centre comes out clean. If it doesn’t bake for 5 more minutes. Once cooked, remove from the oven and leave to cool in the tin for 10 minutes the transfer onto a wire rack to cool completely.

6. While the cake bakes, make the icing. Soak the cashews in a bowl of boiling water for 1 hour. Drain them and place them in a blender, along with the cacao powder and maple syrup. Pulse until smooth. If the mixture becomes too thick to bend, add milk a little at a time until the mixture has a smooth, thick consistency.

7. Once the cakes are completely cool, layer them up with icing in between and finish with icing on top, a handful of fresh raspberries and lots of yummy meringue bites!