Line a square 17 x 12 inch (30 x 18 cm) baking tin with coconut oil at the bottom and sprinkle some flour on top of it. To use a different size baking tin see notes.
Mix all the dry ingredients together in a bowl.
Put the coconut oil and agave syrup into a mixing bowl and mix until you have a smooth paste.
Add the eggs one by one and mix in.
Add the greek yogurt and vanilla paste and mix.
Add the milk and mix in.
Fold in or gently mix for about 10 seconds the dry ingredients into the wet ones.
Transfer the batter into the baking tin, top with raspberries and bake in the oven for about 45 minutes. The cake is finished if you insert a knife in it and it comes out clean.
Cool for about 15 minutes before cutting into 16 equal pieces and serving.
Mix the dry ingredients into the wet. The trick is to first blend/mix all the wet ingredients together (except the raspberries) until they form a smooth liquid. Then you need to add all the dry ones. You can either mix in the dry ingredients into the wet ones with a spatula, OR with a mixer/blender for about 10 seconds. Then you need to mix in the raspberries with a spatula.Don't over mix the dry ingredients and wet ingredients. When adding the dry ingredients into the wet ingredients mixture, make sure to mix them in gently. I always recommend doing this with a spatula. Preferably a silicone one.Use fresh raspberries. This is another must for this Almond Raspberry Cake. If you use frozen ones no matter how much or long you drain them they will still be moist and therefore add water to the cheesecake filling batter making them harder to bake. And that end result might not be the same as when using fresh raspberries.Size of baking tin. You can use a rectangular tin but try and use one with a similar volume so that the baking time will only slightly increase or decrease and that the cake will have the same consistency. If you have a shorter cake the baking time will probably be a bit shorter. Also if the cake is higher the baking time will increase.