Preheat oven to 350F and line a loaf pan with parchment paper. To a large bowl, add all wet cake ingredients first (eggs, coconut oil, 1/4 cup maple syrup, vanilla), stir well to combine. Add dry ingredients (almond flour, baking soda) to wet ingredients and mix until a batter forms. Fold in raspberries and white chocolate. Pour batter into loaf pan and bake for 53-55 minutes or until a toothpick comes out clean. To make the glaze, add the yogurt, 1 tbsp maple syrup, and lemon juice to a bowl and mix well. Allow cake to cool before topping with frosting. Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy!
