Bake a whole sweet potato at 400° F for about 40 minutes or until soft. Set aside. This can be done a day or two in advance, simply store the potato in the fridge.
When you’re ready to bake, preheat the oven to 325° F and lightly grease an 8-inch non-stick spring pan, glass pie dish or cast iron skillet with coconut oil.
Melt the unsweetened chocolate using the stovetop or in a microwave. Set aside to cool.
Add the raspberries to a food processor or blender and pulse until mostly smooth but still have texture. Remove and set aside in a large bowl.
In a small mixing bowl, whisk the apple cider vinegar, water, baking soda and baking powder.
Add the skinned sweet potato, dates, cocoa powder, melted coconut oil and apple cider vinegar mixture into a food processor and blend until well combined, scraping down the sides as needed.
Add this mixture to the raspberry puree bowl. Add in the melted unsweetened chocolate and almond flour and stir until everything forms a batter.
Pour the cake batter into your pan and bake for 60 minutes. Let the cake cool slightly before removing! Garnish with fresh berries and enjoy.