A simple and delicious gluten free chocolate cake made from just a few whole foods ingredients that come together to make a beautifully dense and decadent cake.
Preheat the oven 180C and grease and line a 15-20cm round baking tin with baking paper.
Beat the eggs and coconut sugar together in a stand mixer (or using an electric mixer) until doubled in volume and lightened in colour.
Add the almond meal, cacao powder and sea salt to the egg mixture and gently fold through, ensuring not to knock back too much of the air.
In a small saucepan gently heat the coconut oil, dark chocolate and soy milk until just melted and smooth.
Pour this melted chocolate mixture into the egg and almond mixture and fold through gently.
Pour the mixture into the prepared baking tin and bake.
Bake at 180C for 20-25 minutes or until just set in the centre.
Remove from the oven and allow to cool slightly in the tin before transferring to a white rack to cool completely.
For the icing mix the coconut yoghurt and rice malt syrup together in a bowl and gently spoon over the top of the cooled cake. Top with the fresh raspberries and serve.