Vegan chocolate cake

Directions:
1. Preheat oven to 350°.

2. In a large bowl, stir together the flour, baking soda, salt and cocoa powder.

3. Melt margarine in microwave for 20 seconds. With a hand mixer, blend together the margarine, sweetener and water. Add this to flour mixture along with the milk and vanilla, and mix together gently until "just mixed." Add chocolate chips and stir gently.

4. Pour into a cake pan lightly oiled with margarine and bake for 30 minutes.

5. Clean bowls and spoon by licking clean.

6. Test with a fork to see if done (it is done when the fork comes out clean). When cooled, split cake in two lengthwise by pulling a thread through it. Ice middle, sides and top of cake. Place raspberries in an imaginative pattern on top and serve.

Chocolate Vegan Icing
Ingredients:
1 cup cold water
5 tablespoons flour
1 cup dry sweetener
1 teaspoon vanilla extract
6 tablespoons margarine
3 tablespoons cocoa powder

Directions:
1. In a small saucepan, whisk together the water and flour constantly over medium heat until thick (about the consistency of glue). Be careful not to burn it!

2. Once thick, remove from heat and cool off completely by setting the pot in a slightly larger pan of cold water, or a sink with a bit of cold water.

3. While it’s cooling in a medium bowl, mix together the sweetener, vanilla, margarine and cocoa powder until well mixed.

4. Add the cooled flour mixture to the bowl and stir together until there are no lumps.

5. Let cool in fridge for 30-60 minutes before using.