Easy Vegan Flourless Chocolate Cake

Preheat the oven to 350°F (175°C). Line the bottom of an 8 inch cake pan (ideally a springform pan if you have one) with parchment paper and lightly grease the bottom and sides with any neutral tasting cooking oil.
In a double boiler, over medium heat, melt the chocolate chips and vegan butter, stirring until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the sugar, vanilla extract, cocoa powders, potato starch, almond meal, and salt. Add the melted chocolate mixture and stir until well combined. Gradually add the plant-based milk, stirring until the batter is smooth.
Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until the center is set and a toothpick inserted into the center comes out with moist crumbs. Let the cake cool completely in the pan before removing it.
While the cake bakes, make the ganache. Heat the coconut or soy milk in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth. Allow the ganache to cool to room temperature.
Once the cake and ganache are cool, spread the ganache over the cake, letting it drip down the sides. Optionally garnish with fresh raspberries and chocolate curls before serving.