Dry ingredients:
2 cups flour
1/2 cup cocoa
1 tablespoon baking powder
1 teaspoon baking soda

Wet ingredients:
1/2 lb extra firm tofu, cubed and blanched for 5-10 minutes in boiling water
1 1/4 cups maple syrup, grade B
1 1/4 cups canola oil
3/4 cup vanilla flavored soy milk
1/4 cup black cherry concentrate
1 tablespoon vanilla
Chocolate icing

Preheat oven to 325 degrees. Oil and flour two 8-inch springform pans.

In a medium bowl, sift together the dry ingredients. In a blender, blend together the wet ingredients, until smooth. Whisk the tofu mixture into the dry ingredients. Pour the batter into the prepared pans. Bake in center of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let rest 5 minutes before removing for the sides of the pans. Allow the cakes to cool completely before removing the bottom of the pans. Frost with Chocolate Icing.

1 cup cocoa powder
1/2 cup maple syrup
3/4 cup non-hydrogenated margarine, softened
1 teaspoon vanilla
toasted sliced almonds, for garnish.
Process all the ingredients except the almonds in a food processor. Spread about 1/3 on top of one of the layers, place the second layer on top, and cover the top and sides of the cake with the remaining icing. Press the almonds onto sides of the cake.