1. To prepare the cake, preheat oven to 350 degrees F. Grease five 6-inch pans with butter and line with parchment paper.

2. In a medium size bowl, whisk flour, cacao powder, baking soda, and salt.

3. In a large bowl, whisk the eggs, maple syrup, and vanilla extract. Slowly add dry ingredients and stir until batter forms, don't overmix.

4. Divide batter evenly between the pans and bake for about 12-14 minutes or until toothpick inserted in the center comes out clean. Remove cakes from the oven and cool slightly. Invert cakes onto wire wracks until completely cool.

5. To prepare frosting put chocolate and coconut oil in a saucepan over medium heat. Stir constantly until melted. Remove from heat and add almond butter and maple syrup. Allow to cool prior to frosting the cake.

6. Place frosting in the refrigerator for a few hours. Remove and using an electric mixer, blend until fluffy.

To make the raspberry filling

1. To a medium saucepan combine raspberries. maple syrup, and lemon juice. Simmer until the juice from the raspberries has been released from the fruit and the mixture has thickened. Remove from heat and cool.

2. To assemble the cake, place one layer on the cake plate and top with frosting and a spoon full of raspberry sauce. Repeat the process with the other layers. Add flowers if you'd like!

3. This cake tastes best when slightly heated!