Vegan Chocolate-Blueberry Parfait

ingredients

• 1 cup semisweet chocolate pieces
  
• 1 12 - ounce package silken-style soft tofu (fresh bean curd), drained
  
• 1/3 cup maple syrup
  
• 2 tablespoons hazelnut liqueur or maple syrup
  
• 1 1/2 cups fresh blueberries, blackberries, raspberries and/or strawberries
  
• 3 tablespoons cranberry juice
  
• 2 tablespoons maple syrup
  
• 1 tablespoon black raspberry liqueur or cranberry juice
  
• Fresh blueberries, blackberries, raspberries and/or strawberries

Chocolate Cake

ingredients

• 2 1/4 cups all-purpose flour
  
• 1 1/2 cups sugar
  
• 1/2 cup unsweetened cocoa powder
  
• 1 1/2 teaspoons baking soda
  
• 3/4 teaspoon salt
  
• 1 1/2 cups hot water
  
• 1/2 cup olive oil
  
• 1 1/2 teaspoons vanilla
  
• 1 1/2 teaspoons cider vinegar
  

directions

1. Grease a 9x9x2-inch baking pan. Line the bottom of pan with waxed paper; grease the paper and flour the pan. Set aside.
2. In a large bowl, combine all-purpose flour, sugar, cocoa powder, baking soda, and salt. Add hot water, olive oil, vanilla and cider vinegar. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. (Do not over mix.) Spread batter in the prepared pan.
3. Bake in a 375 degrees oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove layer from pan; peel off waxed paper. 

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