Step 1

Blend the dates in a food processor until broken down and clumped together to form a paste. Add the bananas and continue to blend until combined.

Step 2

Meanwhile, preheat the oven to 170C / 340F. Line and grease two 7-inch pans with some coconut oil.

Step 3

Transfer the banana date mixture to a large mixing bowl together with the eggs and oil. Carefully mix until combined. In a separate bowl mix together the coconut flour, baking powder and cinnamon. Add to the wet ingredient and stir through. Wait for 10 mins to allow the coconut flour to expand.

Step 4

Add the raspberries and gently stir through before pouring the mixture equally into the prepared cake pans.

Step 5

Bake, in the centre of the oven, for approx. 45 mins or until the cakes are baked through. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it is done. Allow cakes to cool for 10 minutes before removing from the tin. Place on a wire rack and allow the cakes to completely cool before assembling and frosting.

Step 6

Heat the berries and chia seeds in a small saucepan over medium-high heat. Stir until the berries are heated through and begin to break down and bubble. Taste the mixture, if you feel it is too tart then you can add a sweetener of choice (e.g. a touch of maple syrup.)

Step 7

Remove from the heat and let cool, the jam will thicken as it cools. Transfer to a container and store in the refrigerator for at least one hour or until ready to assemble the cake.

Step 8

Scoop out the thick coconut cream from the top of the coconut milk can. Add to a large mixing bowl, along with the vanilla.

Step 9

Whisk until it resembles whipped cream. Store in the refrigerator until you are ready to assemble the cake.

Step 10

Place 1 cake layer on your cake stand or serving plate. Evenly cover the chia jam. Top with the 2nd layer and spread the coconut cream frosting over the top and sides. Decorate as you wish.