Gluten-Free Olive Oil Chocolate Cake with Raspberry Rose Preserves

INGREDIENTS

1 pint

Raspberries, fresh

Eggs, large

3 cans

Coconut milk, full-fat

2 tsp

Lemon juice, fresh

1 3/4 cups

Almond meal or flour

1/2 tsp

Baking soda

6 tbsp

Cocoa powder, natural unsweetened

1/2 cup

Raw cane sugar

1 cup

Sugar cane, raw

2 tsp

Vanilla extract, pure

2/3 cup

Olive oil, good quality

1/2 cup

Culinary rose petals, dried

1 tsp

Rose water

1 1/2 cups

Water