Preheat oven to 350ºF and grease a 9" springform pan with coconut oil.

Bring a small saucepan of water to a boil on the stove. Add dark chocolate and coconut oil to a medium heatproof bowl and then set the bowl over the saucepan. Stir the chocolate with a rubber spatula until all of the mixture is melted.

Once melted, remove the bowl from the heat and whisk in apple sauce, coffee and honey. Let cool for 3-5 minutes, until no longer very hot.

Whisk in eggs until well combined. And finally whisk in cocoa powder, vanilla, cinnamon and sea salt.

Pour mixture in the prepared pan and bake for 25-30 minutes, or until the cake is set and puffed all over. Let cool completely.

Meanwhile, make the optional berry compote: Add fruit and honey to a small saucepan. Cook on medium for 1 minute. Mash the fruit and cook for another minute until it comes to a boil. Shut off the heat and let cool.

Run a dull knife around the edge of the cake, and unhook the springform pan. Run a knife under the cake to loosen it from the bottom and transfer the cake to a platter. Generously dust with cocoa powder. Serve with berry compote, if desired.