By Peter Tatchell | February 8, 2018

Cruelty-free chocolate cake with raspberries is pretty much the best thing ever.

As well as being a civil rights campaigner, Peter Tatchell is a notorious dark-chocolate cake lover who also just so happens to be a Veganuary supporter. With this recipe, we’re sharing his passion for all things chocolate and cake. Try this delicious, moist dessert, and decorate it however you choose!

Serves 12

What You Need:
For the cake:
2½ cups self-rising flour
2 cups sugar
⅔ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups warm water (or use coffee to make it a mocha cake)
2 teaspoons vanilla extract
⅔ cup vegetable oil
2 teaspoons apple cider vinegar
12 raspberries

For the fondant:
1 cup vegan margarine
¾ cup cocoa powder
⅓ cup non-dairy milk
4½ cups powdered sugar
For the glaze:
½ cup sugar
4…