You could try just using coconut flour instead (so 2 cups total for the whole recipe). I haven’t made it this way before, but if the cake turns out a little on the dry side in this version, add a bit more coconut oil to moisten it back up. Would love to hear how it turns out!

No offense taken, but thank you for the clarification.

As noted in your message, there is no universally accepted “raw” standard (unlike organic certification). Therefore the term is inherently ambiguous and somewhat left up to interpretation – hence, the influx of raw products and raw chefs, as you also noted. I see this influx as progress for the movement as a whole and therefore support these authors and products.

This website, is a collection of what has worked for me peronally over the last decade of my health food journey.