Homemade Raspberry Poptarts (Vegan AND Gluten Free!)

I didn't realize how much I missed poptarts until I made these. Oh man.

Ingredients

• 2 cups flour
• pinch of salt
• 2/3 cup vegan butter or margarine
• 4 tablespoons cold water
• 1 and 1/2 cup frozen raspberries (filling)
• 2 tablespoons water (filling)
• 3 tablespoons sugar (filling)
• 2 cups powdered sugar (icing)
• Raspberry water (from filling, used for icing)

Directions

1. Preheat oven to 375F
2. Prepare baking sheet by covering with parchment paper.
3. For the filling, place raspberries in a small saucepan over medium heat. Add a few tablespoons of water. 
4. Once the berries have melted and broken apart, add the sugar and mix well. 
5. Drain the excess raspberry juice/water into a bowl (this will be used for the icing). Set both saucepan and bowl aside.
6. For the crust, mix flour and salt in a large bowl. Using a pastry cutter, cut in butter until well incorperated and crumbly. (I didn't have a pastry cutter so I used a hand-held potato masher and that worked just as well).
7. Add four tablespoons of water and mix until dough is forms a ball.
8. On a lightly floured countertop, roll out dough using a rolling pin until it is only about a centimeter thick. 
9. Using a butter knife or pizza cutter, cut dough into evenly-sized rectangles (not sure of dimensions, but you know how big poptarts are, right? Also, clearly mine are not evenly sized. Oh well.)
10. Place half of the rectangles on the baking sheet. 
11. Spoon filling onto the center of the rectangles. 
12. Cover the filling with the other half of the dough rectangles. Pinch sides together to seal.
13. Poke about six holes in the top of each poptart with a toothpick or small skewer.
14. Spread a thin layer of butter over each poptart
15. Bake for 20 minutes or until golden-brown
16. Mix leftover raspberry juice with powdered sugar for the icing/glaze. You made need more sugar, depending on how much juice there was.
17. Glaze poptarts once they are cool.

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Vegan Gluten Free Chocolate Raspberry Cake

Its time for the first recipe! This cake is to die for. It's so chocolate-y. It's pretty much just layers and layers of chocolate. Not even kidding.

Ingredients for the cake:

• 1 and a half cups of gluten free all-purpose flour (or normal wheat flour, if desired)
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup brown sugar
• 1 cup cocoa (more or less according to taste)
• 1 tbs apple cider vinegar
• 1 tsp vanilla
• 6 tbs oil (canola or sunflower)
• 1 cup water

Ingredients for the icing: 

• 4 tbs coconut oil
• 1 cup cocoa
• 1/2 cup agave
• 2 cups frozen or fresh raspberries
• 2 tbs corn starch/corn flour
• 1/2 tbs water
• 1/4 cup almond or soy milk

Procedure for the cake:

1. Preheat oven to 325F.
2. Sift together flour, baking soda, baking powder, salt, brown sugar, and cocoa. Mix well.
3. In a separate bowl, mix vinegar, vanilla, oil, and water.
4. Add wet ingredients to the dry. Mix well.
5. Prepare two circular cake pans by coating bottom and sides with a little bit of oil or vegan butter. 
6. Pour batter evenly into pans
7. Bake for 30-45 minutes or until a toothpick comes out clean. 
8. Set aside to cool while preparing the icing

Procedure for the icing:

1. In a saucepan, melt coconut oil, cocoa and agave over medium heat until smooth. Stir often. Set aside.
2. In a separate saucepan, heat raspberries, water, and corn starch until thick, like a jam. 
3. Once cakes are cool, remove one from its pan onto the serving plate or platter. 
4. Spread a thin later of chocolate icing on the cake (use about 1/4 of what you have).
5. Spread a thin layer of raspberry jam over the icing.
6. Remove second cake from its pan and place on top of the other one (the raspberries will probably seep out. It's okay.
7. Spread a thin layer of chocolate icing (about 1/4 of the original amount) and raspberry jam on top. 
8. You should have half the amount of chocolate icing that you started with. 
9. Put the chocolate icing back on the stove over medium heat. Slowly stir in almond milk until the color has turned from almost black, to brown. 
10. Pour evenly over entire cake, making sure it coats the sides. It will most likely cover the plate as well. 
11. Cool in the fridge until dessert!

I, and my omnivore relatives, love this recipe. It isn't perfect, so if you feel like you need to change something, feel free, and let me know in the comments! I hope you like it!

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