• Pre-heat the oven to 350°F.
• Using a cooking spray, grease an 8-inch round cake pan and then place a piece of parchment paper on the bottom of the cake pan.
• In a large bowl add all the dry ingredients and mix well to combine.
• In a food processor or blender, add raspberries, coconut milk, coconut oil, apple cider vinegar, and vanilla extract. Pulse until all the ingredients are combine and the mixture is smooth.
• Pour the raspberry mixture with the dry ingredients and mix well to combine.
• Using a handheld or stand mixer whisk the two whole eggs (yolk and or white egg) until they are pale. It’s about 3 minutes.
• Pour the eggs into the batter and gently mix to combine everything together.
• Spread batter evenly into the prepared cake pan and bake for 20-25 minutes. The cake will be ready when it is golden brown and when a toothpick is inserted in the center and comes out clean. Do not over cook the cake because this cake should stay moist on the inside after cooled.
• Before removing the cake from the pan, let the cake cool on a cooling rack for at least 20 minutes.
• Top cake with the melted dark chocolate and raspberries.

Topping

Stove method

• In a heatproof bowl add chocolate chunks and coconut oil. Place this bowl over a pot of barely simmering water.
• Stir until the chocolate is melted and smooth.
• Remove from the heat and pour over the cake.

Microwave method 

• In a microwave-safe bowl add chocolate chunks and coconut oil.
• Heat it at 50% power for 1 minute
• Remove from the microwave and stir.
• Return it to the microwave and repeat, stopping to stir every 15-seconds until the chocolate is totally melted.