3/4 cup sugar (or other granulated sweetner)
1/2 cup margarine
2T. cherry extract
2 1/4 cup flour
2 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup vanilla soy milk
1 can cherry pie filling, rinsed to leave only the cherries
1 can cherry pie filling (not rinsed)
3/4 cup dairy free chocolate chips
Preheat oven to 375 degrees. Spray one eight inch baking pan with nonstick spray and set aside.
Combine the vegan margarine, sugar, and cherry extract. Blend until smooth. Combine the flour, baking powder and salt, and slowly add it to the batter, alternating adding the dry ingredients and the soy milk. Blend until smooth.
In a saucepan or microwave, melt the vegan chocolate chips. Add the melted chocolate to the batter. Next, fold in the rinsed cherry filling and pour the batter into the cake pan.
Bake for 35-45 minutes (the timing here is questionable. My recipe says 30-35, but I usually end up leaving it in for more like 45. Use your best judgement)
When done baking, flip the pan over to remove the cake and top with the remaining cherry pie filling. Refridgerate for 2 hours or so. Drizzle with vegan chocolate syrup and serve. (I even like to add a little vegan chocolate syrup to each individual piece after its been cut.)