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Ingredients:

• ¼ cup tapioca flour
• 1-¼ cup organic all-purpose flour
• ½ cup almond flour
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 2/3 cup organic coconut oil
• 2/3 cup apple sauce
• 1 cup pure maple syrup, Grade B or dark amber
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure vanilla extract
• 
1 can organic coconut milk

Filling- Blend all ingredients, (except raspberry jam) in food processor or blender until very smooth, 

• ½ cup raspberry jam   
• 1 cups cashews
• 1-2 bananas
• ¼ cup maple syrup
• 1 Tbs. vanilla
• 2-3 Tbs. water

Chocolate Drizzle- put all ingredients into small pot and over low heat, mix with whisk until smooth.

½ cup Raw Cocoa Powder

½ cup maple syrup

2 Tbs. coconut oil

½ teaspoon vanilla

1 bag Frozen Raspberries- pulse in food processor while frozen, to make crumbles

Instructions:

1. Position a rack in the middle of the oven and preheat to 350° Oil the sides and bottoms of two 9” round cake pans. Line the bottoms with parchment circles. Spray the paper with oil.
2. Place a wire mesh strainer over a large bowl. Add the tapioca flour, all-purpose flour, cocoa, baking soda, baking powder, and salt to the strainer and stir with a wire whisk to sift the ingredients into the bowl. Add the almond flour to the bowl.
3. In a mixer, beat the coconut oil with the apple sauce, maple syrup, vinegar, vanilla, and coconut milk. Use a spatter shield to prevent mixture from splattering out of the bowl. Slowly add the dry mixture and into the mixing bowl, and beat until the batter is smooth.
4. Divide the batter between the 2 pans. Tap them lightly to even them out and to eliminate air bubbles.
5. Bake on the middle rack for 30 minutes, or until the tops of the cakes are set, and the sides have started to pull away from the pan. Test doneness by inserting a wooden toothpick or knife into the center. If it comes out clean the cake is done.
6. Set the cakes on wire racks to cool. After 5 minutes, invert the cakes onto plates and remove the parchment paper. Let cool completely before frosting.
7. The bottom of the cake will be the top. When cooled, set one layer of the cake on platter, and tuck wax paper under the edges all around, to make the clean-up easier. Cover top of bottom layer with half of the raspberry jam, and half of the cashew filling.
8. Using a serrated knife, carefully cut the second layer horizontally in half, creating 2 layers. Using either a large spatula, thin plate, or round cardboard, place the second layer on top of the first.
9. Cover the next layer with the remaining raspberry jam, and cashew filling, saving a little of the cashew filling for the sides of cake.
10. Put the top layer of cake, bottom facing up, on top of frosted layer. Pour chocolate drizzle on top and smooth out.
11. Frost the side of cake with remaining filling. Cover top and sides with raspberry crumbles.