Chocolate Devastation Cake

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 maple syrup
1 1/4 cups canola oil
3/4 cup vanilla-flavoured soya milk
1/4 cup black-cherry concentrate
1 Tbsp vanilla

•    Preheat the oven to 325°F. 
•    Oil and flour two 8-inch springform pans. 
•    In a medium bowl, sift together the flour, cocoa powder, baking powder and baking soda. Set aside.
•    Blend the remaining ingredients in a blender until smooth. Whisk into the dry ingredients. 
•    Pour into the prepared pans. Bake in the centre of the oven for about 30 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven and let cool completely, or for at least 5 minutes, before removing from the pans.
•    Frost with chocolate icing (see below). 

For the chocolate icing:
1 cup cocoa powder
1 cup maple syrup
1 1/4 sticks vegan margarine, softened
1 tsp vanilla
Toasted sliced almonds for garnish (optional)

•    Process all the ingredients except the almonds in a food processor until silky smooth.
•    Spread about 1/3 of the icing on top of one of the cakes and place the second cake on top.
•    Cover the top and sides with the remaining icing. Press the almonds into the sides.

Makes 6 to 8 servings