Preheat the oven to 350 degrees Fahrenheit and line an 8-inch springform cake pan with parchment paper. Spray the sides and the bottom of the cake pan of the pan with cooking spray so that the cake is easy to remove after baking.

Add the eggs, avocado oil, pure maple syrup, vanilla extract, almond extract, and lemon zest to a large mixing bowl and whisk together until the wet ingredients are combined. Note: you can also use an electric hand mixer or a stand mixer fitted with the paddle attachment to prepare this recipe, but I find it's just as easy to use a bowl and a fork.

In a separate mixing bowl, stir together the almond flour, baking soda, and sea salt until the dry ingredients are combined.

Pour the flour mixture into the large bowl with the wet mixture and mix until a smooth, thick batter forms.

Fold in the fresh raspberries until they are well-distributed throughout the cake batter.

Pour the cake batter into the prepared cake pan and spread it into an even layer using a rubber spatula. Sprinkle the top of the cake batter with sliced almonds.

Allow the cake to cool completely before releasing it from the springform pan. Cut the cake into slices and enjoy.