Chocolate cake with raspberries

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    ½ cup (125 mL) + ½ tsp (2.5 ml) canola oil, ​​​​divided  
    1 cup (250 mL) pureed prunes (2 baby food pouches)
    1 large egg  
    ½ cup (125 mL) maple syrup  
    2 tsp (10 mL) vanilla extract
    3/4 cup (175 mL) all-purpose flour  
    1 cup (250 mL) ground almonds     
    ½ cup (125 mL) cocoa powder  
    1 Tbsp (15 mL) baking powder  

salt
    1 cup (250 mL) raspberries   
    2 tsp (10 mL) icing sugar  

    Preheat oven to 325°F.  
    Grease a 9-inch round cake pan with ½ teaspoon (2.5 mL) of canola oil or cooking spray.
    Combine the pureed prunes, egg, maple syrup, vanilla and remaining oil in a medium bowl and set aside.  
    Combine flour, ground almonds, cocoa powder and baking powder in a large bowl; stir to combine.  
    Add the wet ingredients to the dry ingredients and mix until just combined. Try not to overmix; just until the flour is coated in wet mixture and there are no streaks remaining.  
    Bake for ​22-25 ​​minutes or until the toothpick comes out clean from the center of the cake (a little crumb on the toothpick is ok). Run a small knife around the edge to loosen and let cool completely.
    Once cooled, put a plate overtop of the pan and invert so that the cake falls out onto the plate. Top the cake with raspberries and dust with icing sugar.