This paleo chocolate raspberry truffle cake is perfect for those who follow a paleo diet. The cake is made with a combination of almond flour and coconut flour, and the raspberry filling is made with fresh raspberries and coconut cream. To make the cake, mix together the dry ingredients and then add in the wet ingredients. Bake the cake in two layers and let it cool. While the cake is cooling, mix fresh raspberries and coconut cream together to make the filling. Once the cake has cooled, spread the raspberry filling between the layers and refrigerate for at least an hour. Finally, make the chocolate ganache by melting paleo-friendly chocolate and coconut cream together and pouring it over the top of the cake. Let the ganache set before serving. This cake is paleo-friendly and tastes just as delicious as a traditional chocolate raspberry truffle cake.
