This gluten-free chocolate raspberry truffle cake is perfect for those who have a gluten intolerance. The cake is made with almond flour, cocoa powder, and raspberry jam. To make the cake, mix almond flour, cocoa powder, sugar, and baking powder in a bowl. Add eggs, almond milk, and vanilla extract and mix until smooth. Pour the batter into a 9-inch round pan and bake for 25-30 minutes. Once the cake has cooled, spread raspberry jam between the layers and cover the cake with a chocolate ganache made with gluten-free chocolate and heavy cream. Garnish with fresh raspberries and enjoy!
