Regardless of the occasion, this vegan chocolate cake is going to be the talk of the party.
Pre-heat the oven to 180 °C / 350 °F / Gas Mark 4.
Whisk together the dry ingredients in a large bowl.
Whisk together the wet ingredients in a medium-sized bowl.
Pour the wet ingredients into the dry ingredients and mix it together with a whisk or ladle.
Grease two baking forms with a little canola oil and divide the batter evenly between the two.
Bake for about 40 minutes, or until you can stick a sharp knife or toothpick in the centre of the cake and it comes out clean.
Let the cakes cool off completely before you start to assemble them.
Put all ingredients for the frosting in a blender or kitchen aid and mix until it is whipped and fluffy.
Take one of the cakes and put it on a serving tray and cover with half of the frosting.
Put the other cake on top of the first one and cover with the rest of the frosting.
Top the cake off with fresh raspberries and mint and let rest in the refrigerator until you serve it.
Vegan Chocolate Cake https://www.witholle.com/cook/vegan-chocolate-cake/