Vegan chocolate, raspberry and pistachio layer cake

Frosting

• 300 g raw cashew nuts
• 415 g water
• 1 lemon zest only, no white pith
• 2 tbsp freshly squeezed lemon juice
• 3 tbsp coconut oil
• 5 pitted dates
• 1 tbsp pure maple syrup

Raspberry sauce

• 250 g fresh raspberries
• 3 tbsp caster sugar

Sponge

• 200 g coconut oil plus extra for greasing
• 200 g almond milk
• 2 tsp apple cider vinegar
• 2 tbsp chia seeds
• 250 g raw sugar
• 2 tsp instant granulated coffee
• 1 tsp natural vanilla extract
• 250 g plain flour
• 30 g cocoa powder (70% cocoa)
• 1 tsp bicarbonate of soda
• 2 tsp baking powder
• 1 pinch salt

Assembly

• 50 g shelled unsalted pistachio nuts
• 125 g fresh raspberries