Sieve buckwheat flour, baking powder, tapioca starch and cacao powder into a large mixing bowl. Add in the almond meal and coconut sugar and whisk to combine.
In a smaller bowl, whisk together the eggs, vanilla extract, maple syrup and olive oil.
Pour the wet ingredients into the dry ingredients and mix to combine. Reserve 8 raspberries and add remaining raspberries to the mixture. Fold raspberries through mixture to combine.
Transfer the mixture into a baking paper lined loaf tin, spreading out so that it is even. Press the remaining raspberries into the top of the loaf.
Place the loaf into the oven and bake for one hour and 10 minutes or until a skewer comes out clean when pushed into the centre. Allow to sit in the tin for 5 minutes before transferring to a cooling rack.
Notes
Store loaf in an airtight container at room temperature for one day, transferring into the refrigerator the following day.