Pre-heat the oven to 355 ºF (180 ºC) and grease two 6 inch (15 cm) round cake tins with vegetable oil. You can also line the bottoms with greaseproof/baking paper.

Mix all dry ingredients together.

Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cake batter.

Divide the batter evenly between the two greased cake tins, smooth out the tops, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 40 minutes or until the tops are springy/bouncy to the touch and an inserted toothpick comes out clean.

Allow to cool.

In a saucepan, heat ½ cup of the coconut cream until boiling hot.

Place the chopped dark chocolate in a heat-proof bowl, and pour over the boiling hot coconut cream. Allow to sit for 5 minutes, then stir it well until you get a glossy, dark, intense chocolate ganache. Allow to cool until only slightly warm.

In a separate bowl, place the other ½ cup of coconut cream. This should be at room temperature or only very slightly cold. Slowly (a tablespoon at a time), stir the chocolate ganache into the coconut cream. At the end, you should be left with a smooth, easily spreadable frosting ideal for decorating.(If you want a more intensely chocolatey frosting, decrease the amount of coconut cream.)

Layer the sponges together with the frosting, like in the pictures above.NOTE: Be sure to work relatively quickly – use the frosting as soon as possible after preparing it, as it tends to firm up slightly on standing, which makes it difficult to spread.

Decorate with raspberries and chocolate shavings, or other decorations of choice.

The gluten free vegan chocolate cake keeps well in a closed container in a cool dry place (the fridge is fine, too) for 3 - 4 days.