Vegan Dollhouse - Raspberry Nutella Cake

Ingredients

• 1 ½ cup coconut-almond milk (or sub any nondairy milk)
• 1 tablespoon apple cider vinegar
• ½ cup sunflower, safflower, or coconut oil
• 1 ¼ cups organic evaporated cane juice (or sub coconut sugar)
• 1 tablespoon vanilla extract
• ¼ teaspoon almond extract
• ½ cup tapioca flour
• 3 tablespoons ground flax seeds (I use a coffee grinder)
• ½ cup almond flour
• ½ cup rice flour
• ½ cup millet flour
• ⅓ cup fava-chickpea flour
• ½ cup cocoa powder
• 2 ½ tablespoons baking powder
• 1 teaspoon baking soda
• 1 package firm silken tofu (wrapped in a towel for a few minutes)
• ¼ cup agave (you can substitute maple syrup)
• ¼ cup coconut sugar (you can substitute evaporated cane juice)
• ⅓ cup almond milk (you can use any nondairy milk.)
• ⅔ cup chocolate hazelnut butter (Justin’s, Nutiva, and Endangered Species all make vegan nutella.)
• 1 cup vegan chocolate chips (The semi-sweet chocolate chips at Trader Joe’s are vegan and cheap, but I like the guittard ones because they’re fair trade.)
• ¼ cup vegan butter or margarine (I like the organic whipped earth balance)
• ¼ cup spectrum organic palm shortening
• 1 container fresh raspberries
• 2 cups organic powdered sugar