2 t baking powder (use gluten-free if there is intolerance to gluten)
1 t xanthan gum
1 Tablespoon chia seeds
6 Tablespoons unsweetened almond milk
½ cup plus 1 heaping tablespoon cocoa powder
3 cups flour
Filling plus frosting:
2 cups fresh raspberries
100 grams dark chocolate
3 cups confectioner's sugar
100 grams margarine (3.5 oz)
2 Tablespoons soy yoghurt (7 oz)
3-6 Tablespoons unsweetened almond milk
100 grams of dark chocolate as shavings.
Instructions
Butter and flour (with margarine and GF flour) two round cake pans.
Preheat the oven to 180°C or 350°F.
Beat the margarine, sugar, and so yoghurt.
Mix the chia and almond milk and stir every once in awhile.
Add to the margarine-sugar mix everything but the flour and almond milk/chia.
When everything is beat together, alternate the flour and almond milk and mix.
Divide mixture into 2 pans and bake for 20 minutes (turn the pan after 12).
Test with a knife to make sure the inside is cooked, and if not, give it a few minutes.
Flip the cakes on to a cooling rack and when cool, make the frosting.
Melt the chocolate in the microwave for a minute, and in 15 second intervals after that if you need more time.
Add the confectioner sugar, chocolate, margarine and yoghurt together and beat into a frosting. If it's stiff, add the almond milk one tablespoon at a time to get the right consistency so you can spread it.
Put the cake on the platter, spread the frosting, and add most of the crushed raspberries.
Put the other layer on, cover the rest with frosting, and put decorative raspberries on top.
Shave about 100 grams of chocolate and spread that over the rest of the cake.
Recipe by A Lady In France at https://aladyinfrance.com/vegan-gluten-free-chocolate-raspberry-cake/