Begin by gathering all your ingredients and preheating the oven to 325°F (163°C). Prepare your baking pan by cutting a circle of parchment paper to fit the bottom and using coconut cream or cooking spray to stick it down. Grease the sides of the pan thoroughly with coconut cream or cooking spray.

In a small pot or the bottom half of a double boiler, bring water to a medium simmer. Place a bowl on top and add the chopped chocolate along with the coconut cream or vegan butter. Stir gently and frequently for about 3-5 minutes until the chocolate is just melted.

Once melted, slowly mix in the sugar while keeping the heat on. Remove from heat and transfer the mixture to a large mixing bowl.

In a separate bowl, whisk together the tapioca starch and non-dairy milk, then set it aside.

Add the vanilla extract and the tapioca starch mixture to the melted chocolate, folding gently until just combined.

Next, incorporate the almond meal, cocoa powder, and optional espresso powder, folding until everything is combined.

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 38-45 minutes, or until a thin crust forms on top. The cake will still feel a bit soft but will set as it cools.

Allow the cake to cool in the pan for about 45 minutes to help it set. After cooling, run a butter knife around the edges to loosen it. If not using a springform pan, carefully invert the cake onto a plate to release it.

While the cake cools, prepare the optional raspberry sauce. In a pot, combine the raspberries, water, and sugar. Heat over medium until the raspberries thaw and begin to break down, stirring occasionally to prevent burning. This should take about 15-20 minutes.

If the sauce starts to burn, add a bit more water and reduce the heat. For a quicker thickening option, mix ⅓ cup water with 1 ½ tablespoons of cornstarch or arrowroot powder and stir it in.

Once the sauce has thickened, remove it from heat, mix in lemon juice, and let it cool until warm or cooler, as preferred. Drizzle over a generous slice of the chocolate cake.

Finish the cake with a dusting of powdered sugar, fresh raspberries or mint, and some raspberry sauce if desired. Alternatively, you can make a quick ganache using melted chocolate and coconut milk.

Store any leftover cake in an airtight container for up to 3-4 days, or freeze in a freezer-safe container for up to 3 months.