3 cups cake flour (i made my own by combining spelt flour and arrowroot flour) |
1 1/2 cups unbleached cane sugar |
2 teaspoons baking soda (non-aluminum) |
1 teaspoon sea salt |
1/2 cup organic cocoa powder |
1/4 cup light oil |
1/2 cup raspberry preserves |
1 teaspoon organic vanilla extract |
2 ounces unsweetened applesauce |
2 tablespoons apple cider vinegar |
2 cups water (mix with the vinegar) |
1/2 cup softened soy margarine (earth balance) |
1/4 cup soymilk |
3 cups vegan powdered sugar |
1 1/2 teaspoons organic vanilla |
1/2 cup melted semisweet vegan chocolate chips (i used white and dark) |