Chocolate & Raspberry Torte

Preheat oven to 180ºC (355ºF). Grease a 6-inch round cake tin.

Cream dairy-free spread and sugar. Stir in melted chocolate. Beat in eggs.

Stir in flour and vanilla extract. Pour into cake tin.

Bake for 25 minutes. Allow to cool in the tin. Remove from cake pan and place on a plate.

Turn coconut milk can upside down and open. Drain off coconut water (I used this as a base for a smoothie). Place coconut cream the thick white layer) in a bowl. Add maple syrup and beat for a couple of minutes with an electric whisk.

Spread whipped coconut cream on top of chocolate cake base. Top with the raspberries and a dusting of icing sugar.