This decadent torte is the best of both worlds: brownie and cheesecake! The torte is rich and fudgy, balanced out by sour cherries and a creamy cheesecake topping made from silken tofu that's swirled with even more brownie batter. This cake is a fantastic dessert for any occasion, date night, or when you feel like baking just because.

Brownie Torte With Cherries and Cheesecake Topping [Vegan]

Cooking Time




For the Torte:

  • 2 cups whole grain flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup cocoa powder
  • 2 teaspoons, plus 1/3 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon (optional)
  • 3 teaspoons ground flax seed mixed with 6 teaspoon water
  • 1/2 cup coconut oil, liquid
  • 1 1/2 cups non-dairy milk, plus more as needed
  • 1/2 cup chopped baker's chocolate

For the Topping:

  • 1 10-ounce jar cherries, drained
  • 1 14-ounce package silken tofu
  • 1/2 cup non-dairy milk
  • 3 teaspoons xylitol or sweetener of choice
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract


  1. Preheat oven to 355°F. Mix all the dry ingredients for the brownie in a bowl. Add the wet ingredients and mix to a smooth dough. Finally, stir in the chopped chocolate.
  2. Grease a 10-inch springform pan and pour in most of the batter (the rest will be swirled with the topping). Top with cherries.
  3. In a blender, combine the remaining ingredients for the topping, then pour over the batter. Top with remaining batter and lightly swirl it into the top.
  4. Bake the cake for an hour. Before removing, test whether it is done using a toothpick or chopstick. Let cool before serving.