Raspberry Teacake with White Chocolate Frosting

I feel like I’m always waiting for something.

It’s not entirely a bad thing, but I’ve noticed that it’s pretty omnipresent.

These cakes are very, very moist. And absurdly healthy, due to raspberries being such a huge part of the batter.

Vegan Raspberry Teacake

1/2 cup raspberries
1/2 cup organic all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tb organic cane sugar
2 tb almond milk (or sub. any nut milk)

Mash raspberries in bowl with fork. Add in flour, and stir to combine. Add baking powder, baking soda, and sugar, and stir. Add almond milk until batter consistency, about 2 tablespoons, depending on how ripe your raspberries are.

Grease and flour two ramekins. Divide batter evenly between ramekins and bake at 350 degrees for about 12 minutes. Let cool before removing from ramekins and assembling.

1/2 cup vegan white chocolate chips
1/2 cup organic powdered sugar
optional: 2 tb vegan margarine, softened

Melt white chocolate in small microwave safe bowl, heating for 20 seconds at a time and stirring until chocolate is smooth. Beat in powdered sugar using an electric mixer. If desired, beat in softened margarine. Frost cakes and garnish with additional raspberries. Makes one teacake.

I usually throw in some sort of music suggestion for y’all, so today: Night Time by The xx. They’ve got a new album in the works, set to be released on Sept. 11, and they’ve already released a few singles that are promising.