Ingredients:

• 2 cups – all-purpose flour (try using half whole-wheat pastry flour)
• 2 tsp – baking powder
• 1/2 tsp – baking soda
• 1/2 tsp – salt
• 3 tbsp – cocoa powder
• 1/2 cup – of berries
• 1.5 cups – soymilk
• 1 tsp – Vinegar
• 2 tsp – vanilla extract
• 1/2 cup – vegan Butter
• 1.5 cups – vegan cane Sugar (or turbinado)
• For the Berry Cream Frosting:
•

Method:

1. Press the berries through a fine strainer or sieve to extract the juice. This is supposed to yield 3 tbsp of juice. Set the juice aside and reserve the crushed fruit to add to the frosting.
2. Combine the flour, cocoa, baking powder and baking soda in a bowl and stir together until there are no lumps.
3. In a separate bowl, beat the butter substitute and sugar with a wooden spoon until fluffy.
4. Beat in the soy milk, reserved berry juice, vanilla extract and vinegar.
5. Add the flour mixture and stir until everything has just combined.
6. Divide the batter evenly between two greased and floured 8-inch cake pans.
7. Bake in a preheated 350-degree oven for 28 minutes or until a toothpick inserted in the center comes out clean.
8. Remove to a rack and let the cakes cool completely before frosting.
9. To make the frosting, combine the crushed berries, powdered sugar, vegan cream cheese, butter substitute and vanilla extract using a blender or, as I did, a hand mixer.
10. Refrigerate for about 30 minutes before frosting the cake.
11. To put the cake together, unmold one of the cakes and cover the top with about one-third of the frosting.
12. Place the other cake on top of it and layer on the remaining frosting.
13. Decorate with berries.
14. Recipe courtesy: Holy Cow Vegan