This cake is reallllly rich. The opposite of me because I spend all my money on raspberries and X-Men movies.
Vegan Chocolate Torte + Raspberry Icing
1 3/4 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
3/4 cup cocoa
1/2 tsp salt
1 cup almond milk
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup agave
1 tsp apple cider vinegar
2 tsp vanilla
3 cups vegan powdered sugar
2 pints raspberries
1/2 cup cran-grape juice
1/2 cup almond milk
1/2 cup vegan margarine
-First, put the cup of almond milk on the stove until it bubbles. Then add the 3/4 cup cocoa, whisking until it dissolves. The remove the pan from the stove and set aside. It's not rocket science but I still almost messed it up like six times.
-Next in a bowl add the whole wheat flour, the baking soda, baking powder, and salt. Mix it obviously. If you didn't get that by yourself, you're probably clinically unsafe to be around.
-Next: In a separate bowl pour the maple syrup. Use Grade B pure Canadian maple syrup, it has the best flavor. It's like what Amber agave is to Light agave. Wow, I sound like such a douchebag.
Anyways, it's from Canada and Canada's AWESOME. Yeah, I said it. From Canada came Wolverine. We love you, America's hat.
Mix the 1/2 cup agave with the maple syrup. Add to that the tsp apple cider vinegar.
-Next: Add the almond milk/cocoa mixture to the maple/agave mixture. Also in this put the 1/2 cup coconut oil. You will need to warm the coconut oil gently to liquify it. Put the measurement in a plastic bag, and putting the plastic bag in a bowl of hot water for a minute. Whisk all together.
-Add the wet mixture to the dry mixture and whisk until clump-free.
-Put in a 9-inch pan and place in the oven on 350 for 29 mins. Go ahead, try to put it in for 30 minutes. I dare you.
-Next combine all the icing ingredients in the food processor and blend it gently. Store in the fridge until serving time.
-Oh, look the cake's done! Fannnnnnnnnnnnnncy.
-Decorate and serve. Or just throw it at someone's face, that would be funny too.