Preheat oven to 350º. Oil and flour two cake pans and line the bottoms with parchment.

In a large bowl, mix oil, almond milk, sugar, ½ cup raspberry mash, and vanilla extract using an electric mixer on low. Mix until completely incorporated—a few raspberry clumps are fine.

In a separate bowl, sift flour, cocoa powder, salt, baking soda, and baking powder. Gradually add these in to the wet, beating as you go, just until blended. Fold in 1 cup fresh raspberries.

Pour into prepared pans, and bake 20-25 minutes, until a toothpick comes out clean.

Let cool completely on a wire rack.

While cooling, bring ¾ cup coconut milk to a low boil, then remove from heat. Stir in ¼ cup coconut oil and 10 ounces chocolate chips, whisking until completely smooth. Set aside and let cool in a bowl for at least an hour.

Once cakes and ganache are cool, turn one cake over onto your cake plate or cake stand, and spread it with a thin layer of raspberry mash. Top this with a thin layer of ganache, spread evenly across the cake. Turn other cake out on top of the first layer, and spread with another thin layer of raspberry mash.

Pour more ganache over the top and allow it to spread outwards and down the sides of the cake. Use an offset spatula to smooth as you go. You’ll have extra ganache left over that you can use however you like (let it chill in the fridge and then pipe a design onto the top with a frosting bag, dip raspberries or other fruit in it, throw it at the birthday girl or boy—the possibilities are endless!).

Let your cake set in the fridge for at least an hour before slicing. To garnish, pulverize freeze-dried raspberries and sprinkle in any design you like atop your cake. They have an incredible potent, tart raspberry flavor.