Ingredients:

  • 250g all-purpose flour
  • 300g coconut sugar
  • 75g Dutch-processed cocoa powder
  • 1.5 tsp baking soda
  • 1 tsp sea salt
  • 240ml buttermilk
  • 120g plain Greek yogurt (for sponge)
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 240ml boiling water
  • 225g cream cheese
  • 120g strained Greek yogurt (for frosting)
  • 30g powdered monk fruit sweetener
  • 1 tsp vanilla bean paste
  • 50g fresh raspberries

Instructions:

  1. Preheat oven to 350°F (175°C). Line two 8-inch round pans with parchment paper and lightly grease sides.
  2. Combine 250g flour, 300g coconut sugar, 75g cocoa, baking soda, and salt. until no large lumps remain.
  3. Whisk 240ml buttermilk, 120g yogurt, 2 eggs, and 2 tsp vanilla in a separate bowl.
  4. Slowly pour the wet ingredients into the dry. Don't overmix; just stir until the flour streaks disappear.
  5. Stir in 240ml boiling water carefully. until the batter is thin and glossy.
  6. Divide batter between pans and bake for 35 minutes. until a toothpick comes out with moist crumbs.
  7. Let cakes sit in pans for 10 mins, then move to a wire rack.
  8. Beat 225g cream cheese, 120g strained yogurt, monk fruit, and vanilla paste. until stiff peaks form.
  9. Layer the frosting between cooled cakes and top with 50g fresh raspberries.