Dense and Easy Chocolate Torte

1 c butter substitute (try Earth Balance)
1.5 c good chocolate chips (try Guittard)
3 T powdered egg replacer
1 c soy milk
.5 c sugar
1 t vanilla
1 c almond flour (or walnut flour)
.5 c whole wheat flour

Melt butter-substitute and chocolate chips in a mixing bowl. In a smaller bowl, whisk egg replacer with milk. Add sugar and vanilla, then combine with melted stuff. Fold in flours. Bake in an ungreased 9" round pan or springform for 55 minutes at 325F. Let sit for a half hour, then refrigerate. When cooled, frost with vegan ganache:

1 c good chocolate chips
2 T butter substitute
.75 c soy milk

Melt butter and chocolate, add milk, stir until smooth, cool until it slows down a little, then drizzle over torte. Refrigerate frosted torte for at least an hour before serving. It's great with milk or coffee.