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1
For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
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2
Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer.
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3
Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil.
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4
Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes.
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5
Remove the chocolate mixture from the heat and set aside.
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6
Leave the saucepot with the water on the stove.
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7
Place the almonds in a food processor and grind until a powdery consistency is reached.
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8
Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda.
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9
Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated.
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10
Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes.
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11
Let cool slightly.
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12
For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer.
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13
Place another medium bowl over the water and add the semisweet chocolate and coconut milk.
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14
Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
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15
Drizzle the ganache over the cake, top with raspberries and serve.
