Dairy Free Chocolate Raspberry Cake

Ingredients

• ½ cup coconut oil, melted, plus more for pans
• 1 cup Dutch-process cocoa powder, sifted, plus more for pans
• 2 ⅔ cups unbleached all-purpose flour
• 2 ¼ cups granulated sugar
• 1 ½ teaspoons kosher salt
• 2 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• 3 large eggs, room temperature
• 1 cup almond milk, room temperature
• 1 tablespoon pure vanilla paste or extract
• ⅔ cup seedless raspberry jam, warmed (or 1 cup regular jam, strained after warming to remove seeds)
• 12 ounces fresh raspberries (2 cups), for serving
• ½ cup unsweetened coconut flakes, toasted, for serving (optional)
• 1 pound vegan bittersweet chocolate, chopped (3 cups)
• 1 can (13.5 ounces) coconut milk
• ⅔ cup confectioners' sugar, sifted

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