Cake (double to make 2 cakes like in the picture):
In a large bowl add almond flour, cacao, protein powder, baking soda, and salt, and mix together. In a small bowl whisk together eggs, brown rice syrup, water, and vanilla. Add wet ingredients to dry and mix until well combined. Pour into lined cake tin and bake for 25 minutes, or until toothpick inserted comes out clean.
Chocolate Coconut Protein Ganache (makes enough for filling and cake topping):
Stir the coconut cream and brown rice syrup together in a small saucepan, and bring to a gentle boil. Add the chocolate to a medium sized bowl, and then pour the mixture over the chocolate and whisk until it has all melted. Allow to cool to room temperature, stirring every 15 minutes or until the chocolate has thickened into a spreadable frosting. If you are using two cakes use a quarter of the ganache to sandwich the two cakes together. Then spread the remaining ganache bit by bit over the outside, smoothing it out with the back of a flat knife. There may be some remaining depending on how much your taste buds can handle. Top with frozen raspberries and shaved dark chocolate