Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix sugar, applesauce, almond milk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Bake the Cake

Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean. Let it cool completely before removing from the pan.

Mirror Glaze

Make the Glaze

In a saucepan, heat coconut cream until it just starts to simmer. Remove from heat and add chopped dark chocolate, stirring until melted and smooth. In a small bowl, dissolve gelatin powder in water and then mix into the chocolate mixture along with agave syrup. Let it cool slightly.

Frozen Fudge

Prepare the Frozen Fudge

Melt the dark chocolate and coconut oil together in a double boiler. Stir in maple syrup, vanilla extract, and sea salt until well combined. Pour into a lined dish and freeze until solid, about 2-3 hours.

Raspberry Coulis

Make the Coulis

In a blender, combine raspberries, sugar, and lemon juice. Blend until smooth. Strain through a fine mesh sieve to remove seeds, if desired. Refrigerate until ready to use.

Assembly

Assemble the Dessert

Once the cake has cooled, pour the mirror glaze over the top and allow it to drip down the sides. Cut the frozen fudge into pieces and arrange them on top of the cake. Drizzle with raspberry coulis before serving.