Tania, unfortunately, this cake has so many different forms of dairy, we decided not to offer vegan or dairy-free alternatives. I can highly recommend our vegan cake pan cake as the basis for a nice layer cake. Double the recipe, and bake in two 9" round pans. Split the layers in half to make four layers. Make frosting using a ratio of three parts chocolate chips to one part cashew milk (or other non-dairy milk), by weight. Use frosting between the layers, adding fresh raspberries; frost the entire outside of the cake. I'm just guessing at amounts here, but for frosting four layers I'd try 3 cups chocolate chips and 3/4 cup cashew milk; put the chips in a bowl, bring the milk to a simmer, and pour it over the chips. Wait about 3 minutes, then stir until smooth. If the frosting is too thin, let it sit at room temperature until it starts to thicken. Good luck! PJH@KAF

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