Once again cocoa is magic! All the ingredients in this vegan, gluten-free cake are wonderful; and yet again, cocoa really makes it work. That’s true with other cakes I’ve made, too. Cocoa is a star ingredient.
Use a food processor, or your favorite cookie crushing method, to make cookies crumbs and then pulse in the melted buttery spread. Dump this mixture into your spring-form pan. Smooth and press the crumbs lightly and set pan aside.
Mix the margarine and cocoa together and set aside. Use your electric mixer with the whip attachment to blend thoroughly the oat flour, sugar, and potato. Make sure potato lumps are resolved. dd vegan cream cheese and blend, then add the vegan ricotta, vegan sour cream, and Egg Replacer mixture along with vanilla. Whip until smooth, but don’t overwhip. Pour batter onto crumb crust and smooth top. Bake for 56 minutes. Allow to cool for about 90 minutes and then refrigerate thoroughly before serving.
Heat soy milk in microwave for 32 second.s Stir with a folk until smooth and set aside to thicken.