Traverse City Cherry-Chocolate Cake

5.0 (1 reviews)

For the Cake:
2 cups all-purpose flour
1/2 cup cocoa powder
1 Tbsp. 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 soy milk
1/4 cup black-cherry concentrate
1 Tbsp. vanilla extract

For the Chocolate Icing:
1 cup cocoa powder
1 cup maple syrup
1 1/4 sticks soy margarine, softened
1 tsp. vanilla

Toasted sliced almonds, for garnish (optional)
Black cherries, halved, for garnish (optional)

For the Cake:
• Preheat the oven to 325°F.
• Oil and flour 2 8-inch springform pans.
• In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
• In a blender, combine the tofu, maple syrup, oil, soy milk, black-cherry concentrate, and vanilla until smooth. Whisk into the dry ingredients.
• Pour the batter into the prepared pans and bake in the center of the oven for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely before removing from the pans.
• Frost with the chocolate icing.

For the Chocolate Icing:
• In a food processor fitted with a steel blade, process all the ingredients until very smooth.

To Assemble:
• Spread about 1/3 of the icing on the top of one cake layer.
• Top with the other cake layer.
• Frost the entire cake with the remaining icing.
• Press the almonds into the sides of the cake and garnish with the black cherries.

Makes 6 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind