Recipe courtesy of the Soy Foods Council
- 1 ¼ cups all purpose flour
- ¼ cup soy flour
- ½ cup baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup dairy free semi-sweet chocolate chips
- ½ cup cherry preserves
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 1 ½ cups plain soy milk
- ½ cup soy oil
- 2/3 cup cherry preserves, reserved for glazing after the cake has baked
Measure out the all purpose flour, soy flour, baking cocoa, baking soda, baking powder, and chocolate chips into a medium sized mixing bowl and combine well. In a separate bowl, combine the half cup of cherry preserves, granulated sugar, almond extract, soy milk, and soy oil and stir.
Add the wet ingredients to the dry ingredients and mix until well incorporated.
Pour the batter into the greased 8×8 pan and bake for forty-five minutes or until a toothpick inserted into the center comes out clean.
While the cake is still warm, spread the 2/3 cup of reserved cherry preserves on top of the cake.
Allow cake to cool and serve and enjoy.