Add the coconut oil, dairy free milk and vanilla extract to a saucepan and warm gently until the coconut oil has melted. Remove the saucepan from the heat and set it aside to cool to room temperature (don’t refrigerate).

Preheat the oven to 160°C fan (180°C conventional / 350°F / gas mark 4) and line one 20cm (8”) round sandwich cake tin.

Sift the flour, cocoa and baking powder into a large bowl.

Add the sugar and coffee powder to the bowl and mix the dry ingredients together.

Once cooled to room temperature, add the oil, milk and vanilla mixture to the bowl with the dry ingredients.

Use a large whisk to mix gently for a few seconds until the cake batter is smooth and combined, don’t beat the mixture.

Pour the cake batter into the lined cake tin.

Place the cake tin in the preheated oven and bake for 30-35 minutes, or until a knife or skewer inserted into the centre of the cake comes out clean.

Leave the cake in the tin for 10 minutes before transferring it to a wire rack to cool fully (around 1 hour).

Add the butter to a large mixing bowl and beat with an electric whisk or wooden spoon until light and fluffy.

Sift the icing sugar and cocoa into the mixing bowl, add the raspberry jam and beat again until combined.

Place your cooled cake on a chopping board and lightly trim off any golden, firm or caramelised edges. Trim a very thin layer off the top and bottom of the cake to leave the soft interior. You can enjoy the offcuts to fuel your cake pop decorating!

Crumble the soft cake interior into fine crumbs by breaking off chunks and rubbing them between your hands into a large mixing bowl.

Add the chocolate frosting to the bowl of cake crumbs and stir well to combine. The consistency should be similar to wet sand.

Use a spring-loaded small ice cream scoop (4cm / 1.6“) (or tablespoon) to scoop out a ball of cake mixture. Roll the ball gently between your hands to smooth it out, it won’t be perfect but you will be able to smooth it out again later.

Place the balls of cake mixture on a tray lined with parchment paper and place the tray in the fridge for 3 hours or the freezer for 30 minutes for the cake balls to firm up. Don’t skip this step - you need them to be firm.

Once the cake pops have chilled and are firm, remove them from the fridge/freezer and roll them between your hands again to smooth out some of the lumps and bumps. Pop them back in the fridge whilst you prepare your toppings.

Melt the white chocolate. Place a small saucepan of water on the hob and bring it to a boil. Reduce the heat so that it is very gently simmering and place a bowl over the top of the saucepan. Make sure that the bottom of the bowl is not touching the water underneath.

Add the white chocolate to the bowl and allow the chocolate to melt gently, stirring occasionally until it has fully melted.

Once the chocolate has melted, add 1 tbsp coconut oil, allow it to melt into the warm chocolate and then stir it in.

Carefully take the bowl of melted chocolate off the top of the saucepan.

Remove around 75g of the melted chocolate from the bowl and set it aside to use later for a white chocolate drizzle.

Add the ground freeze dried raspberry powder to the remaining melted white chocolate and stir it in to make a speckled pink white chocolate. Allow this chocolate to cool for 10 minutes so that it’s still liquid but cool to the touch.

Take 5 cake pops out of the fridge. Press the cake pop stick into the centre of each cake ball to make a hole. Remove the stick, dip the end in the melted chocolate and then place it back in the hole you just made. The melted chocolate will set, helping to keep the stick in place. Set the cake pop down with the stick facing up, to allow the chocolate a few minutes to set.

Pick up the cake pop by the stick and dip it in the melted pink white chocolate, using a spoon to pour extra chocolate over the ball as necessary to fully coat it. Hold the cake pop over the bowl for a few seconds to allow any excess chocolate to drip off.

Place the chocolate-coated cake pop in the cake pop holder and immediately drizzle a little white chocolate over the top in a zig zag pattern and sprinkle freeze dried raspberries on top.

Once the cake pops are fully dry, remove them from the stand and store them on their sides in an airtight container for easier storage.

Store in the fridge for up to 3 days.