•    1 3/4 cup almond meal
•    3/4 cup cacao
•    1 1/2 tsp baking powder
•    1 1/2 tsp baking soda
•    1/2 tsp salt
•    2 eggs
•    1/3 cup of butter (or coconut oil or a mix)
•    1 cup cream (or coconut cream)
•    1/2 cup maple syrup
•    2 tsp vanilla essence
•    frozen or fresh rasberries (optional)

Directions:

1.    Mix all the ingredients together (except the rasberries).  When mixed well, gently fold through the rasberries.
2.    Bake in a 20cm cake tin at 165 degrees celcius for about 40 mins.

Notes

•    the original recipe called for coconut oil, I found using butter, that the cake holds together better.
•    the cake can easily transform into muffins. Just cook for a little less time.