Pre-heat the oven to 190 degrees celsius (180 fan), Gas mark 5.
Melt the coconut oil in a small pan.
In a large bowl combine the dry ingredients: ground almonds, oat flour, coconut sugar and milled flax.
Add in all the wet ingredients apart from the almond milk. Combine (I use a hand whisk) and add the almond milk a bit at a time so it doesn't spray everywhere.
Lastly mix in the raspberries and white chocolate pieces.
Pour into a lined square baking tray (mine is approx 21 x 21cm) and put in the centre of the oven for 35 minutes or until a skewer comes out clean when inserted into the middle of the cake.
Allow to cool in the tin for at least 30 minutes before serving.
Slice and enjoy!
Store in an airtight container or cake tin for up to 5 days although it's best eaten within 2-3 days as is very moist.