Set your oven to 340°F. Grease or line an 8-inch springform pan with parchment paper.

Heat the coconut cream until it starts to boil.

Pour the hot coconut cream over the dark chocolate in a large bowl and let it sit for 5 minutes.

Stir until the chocolate is fully melted and the mixture is smooth.

Mix the light brown sugar and coconut yogurt into the chocolate mixture until well combined.

Gently mix in the ground almonds, cocoa powder, cornstarch, baking powder, and a pinch of salt until everything is just combined.

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 40-50 minutes, or until the center slightly springs back when touched. A toothpick inserted into the middle should come out with a bit of wet batter.

Let the cake cool completely in the pan before removing. It's delicious warm but can be a bit messy to cut.

Dust with powdered sugar and serve with fresh raspberries.