Preheat the oven to 350 degrees.

Line a 9 inch cake pan with wax paper.

In medium bowl #1, mix the cocoa powder, almond flour, coconut flour, baking soda, baking powder, and salt with a fork until well blended.

In medium bowl #2, mix the eggs, honey, maple syrup, vanilla, and coconut oil with a hand held electric mixer until well mixed. Add the mashed avocado and bananas and mix again until everything is well mixed.

Pour bowl #1 into bowl #2 and mix with a hand-held electrical mixer until everything is just blended.

Add the raspberries into the mixture and mix until the raspberries are mashed and mixed into the batter.

Fold in the chocolate chips.

Pour the batter into a 9 inch cake pan and cook for 40 minutes.

Remove the cake from the oven and let cool for a bit. You can also lift the wax paper up to move the cake onto a plate or wire rack to cool.

Put the Enjoy Life chocolate chips in a microwave safe bowl with 1/4 tsp of coconut oil. Heat for 30 second intervals in the microwave until the chocolate is melted. Set the bowl aside to cool.

Put the mashed avocado, cocoa powder, honey, maple syrup, and vanilla in a bowl and mix with a hand held electric mixer until smooth.

Add the raspberries and mix until the raspberries are mashed into the frosting.

Pour the cooled melted Enjoy Life chocolate into the frosting and mix until everything is well blended.

This amount should be enough to frost the cake.

Once the cake is cooled, frost the cake, eat, and enjoy!

Note: if you don't want to use baking powder, add an extra 1/4 tsp of baking soda and 1 Tbs apple cider to the recipe.