Vegan Chocolate Raspberry Cake

INGREDIENTS

300 g

/ 2 cups light spelt flour

100 g

/ 1/2 cup coconut sugar

70 g

/ 1/2 cup cocoa powder

2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

sea salt

375 milliliters

/ 1 1/2 cups nondairy milk (oat, almond, etc.)

125 milliliters

/ 1/2 cup olive oil*

1 tsp

pure vanilla extract

1 handful

raspberries

squares / 100 grams baking chocolate**

400 milliliters

full-fat coconut milk

2 tbsp

maple syrup (to taste)

1/2 tsp

pure vanilla extract

Raspberries, for topping