Mix ground oat, sifted cocoa, baking powder and salt.

In a separate bowl, whisk brown sugar, oil, vanilla extract, and yogurt.

Incorporate the flour mix into the liquid ingredients a few spoons at a time.

Pour the almond milk and whisk until the batter is smooth.

Transfer the batter into a 23 cm (9 inches) round tin and bake at 180°C (356°F) for 45 minutes.

Cool down on a wire rack.

In the meantime, cook 2/3 of the raspberries until mashed.

Add potato starch mixed with cold water and whisk a few times until the sauce thicken.

Then, remove from the heat and cool down.

Slice the cake with a cutting wire and spread the raspberry jam over one half.

Cover and garnish with dusted cocoa, 1/3 of chopped raspberries, and dark chocolate nibs.