Chocolate and raspberry cake
Preheat the oven to 180° C. Line the base of a 16 cm spring form cake tin with baking paper.
In a large bowl, mix together the dry ingredients: almonds, rolled oats, tapioca flour, coconut sugar, cacao powder, cacao nibs, baking soda.
In another mixing bowl add 8 tablespoons of Aquafaba and blend with a stand or hand mixer until stiff peaks form and until it is the same consistency like whipped egg whites.
Now add the rest of the ingredients to the dry ingredients bowl. Also, add whipped Aquafaba.
Blend with a stand or hand mixer for about 5 minutes until it all comes together. Adjust sweetness if necessary.
Pour the mixture into the prepared cake tin and smooth the top with a rubber spatula.
Bake for approx. 25 minutes. Remove it from the oven and let it cool for 1 hour.
Melt the coconut oil and chocolate over low heat in a medium pot. Stir until smooth.
Add coconut cream, cacao powder, melted chocolate and agave in a blender and blend until smooth and creamy.
With an icing spatula, spread the icing evenly over the cake. Decorate with coconut and dried raspberries.