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Preheat oven to 350 degrees F.
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Line a cupcake pan with 12 cupcake liners. (Alternatively, you can bake this in an 8-inch or two 6-inch cake pans, lined with parchment paper and sprayed with cooking spray.)
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In a large mixing bowl, mix together the wet ingredients.
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In another bowl, whisk together the dry ingredients.
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Fold the dry ingredients into the wet mixture just until they combine.
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Place 2 heaping Tbsp of batter in each cupcake liner. Alternatively, distribute the batter evenly into the 2 6-inch cake pans or just place the batter in an 8-inch cake pan.
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Place the pan on a baking sheet, then into a preheated oven and bake for 27-30 minutes. The cake should have a little bounce back when pressed.
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Cool the cakes in the pans for at least 1 hour. While the cakes are cooling, make the whipped cream and raspberry couli.