Mix the flour, cocoa, sugar, bicarb and salt together in a large bowl.
Put the almond milk, oil, vanilla & jam into a saucepan heat on a low heat, stirring until combined.
Pour the wet mixture into the dry mixture and mix together until smooth and lump-free.
Pour the batter into the tin and bake around 35 minutes, or until a skewer inserted comes out clean.
Turn the cake out on to a wire rack and leave to cool.
Whilst the cake is cooling, put the cream, jam and icing sugar into a saucepan and again keep stirring over a low heat until combined and just simmering.
Remove from the pan from the heat and add the chocolate (broken into squares) and mix until the chocolate melts and is completely combined and smooth. Put to one side and allow to cool.
When the cake is cooled, transfer it to a plate or board and transfer the ganache to a piping bag.
Snip the end off of the piping bag and drizzle all over the cake.
Finally arrange the raspberries on top of the cake and serve.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!