Vegan Chocolate-Raspberry Cake

1. Preheat oven to 350°F. Mix flour, baking soda, salt and 3/4 cup cocoa powder. Blend 3/4 cup margarine, sugar, creamer, milk, vanilla extract, and chocolate chips in a blender. (by the end of blending, the chocolate pieces should be reduced to about the size of poppy seeds).
2. Add this to the dry ingredients and mix (it's a cake, so don't overmix and don't mix too vigorously). Oil and dust two cake pans with cocoa powder, then pour the batter in. Bake for 30 minutes, until tested done.
3. For filling, In a medium saucepan, bring raspberries (fresh can be used, but the frozen raspberries' juice comes more quickly as they melt, and that's what you're going to need to bring to a boil), cornstarch, a pinch of salt and sugar to a boil, stirring constantly (it gets kind of tough at the end, but it's really important that you don't stop stirring).
4. Once it's boiling, reduce to medium heat (keep stirring!) until thickened to the desired consistency and add 1 teaspoon margarine. Turn heat off and stir for 20-30 more seconds. For frosting, blend powdered sugar, 1 cup cocoa powder, 2 teaspoons vanilla extract, 3/4 to 1 cup (depending on desired richness of the frosting) margarine and a pinch of salt until mixed thoroughly. As you're blending, slowly add enough creamer to get the frosting to the right consistency. If it gets too runny, you can add more powdered sugar.
Garnish with fresh raspberries and shavings from a bar of baking chocolate. If you're so inclined and have the supplies on hand, a few raspberry leaves dipped in melted chocolate also make an excellent garnish.
Source of recipe: I got this recipe from my friend Simon. Best chocolate cake I've ever had!