2 cups all-purpose flour
1/2 cup cocoa powder
1 Tbsp. aluminum-free baking powder
1 tsp. baking soda
1/2 lb. extra-firm tofu, drained and cubed
1 1/4 cups grade-B maple syrup
1 1/4 cups canola oil
3/4 cup vanilla-flavored soy milk
1/4 cup black-cherry concentrate
1 Tbsp. vanilla
1 cup cocoa powder
1 cup maple syrup
1 1/4 sticks soy margarine, softened
1 tsp. vanilla
Toasted sliced almonds, for garnish (optional)
• Preheat oven to 325°.
• Oil and flour two 8-inch springform pans.
• In a medium bowl, sift the dry ingredients together.
• In a blender, blend the wet ingredients together until they are smooth.
• Whisk the tofu mixture into the dry ingredients.
• Pour the batter into the prepared pans. Bake in the center of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cakes from the oven and allow them to cool for about five minutes before removing from the sides of the pans. Be sure that they are cooled completely before removing the bottom of the pans.
• Frost with chocolate icing (see below).
For the Icing
• Process the cocoa powder, maple syrup, soy margarine, and vanilla in a food processor fitted with a steel blade until the mixture is silky smooth.
• Spread about 1/3 of the icing on top of one of the layers of cake, place the second layer on top, and cover the top and sides of the cake with the remaining icing.
Press the almonds onto the sides of the cake.
Makes 6 to 8 servings