Chocolate Rum Cake (vegan)
1 cup pureed firm silken tofu (reg or lofat)
1 cup maple syrup or honey
3/4 cup brewed expresso
2 Tbs rum
1 tsp vanilla
1/4 cup ice water
1 1/4 cups whole wheat pastry flour
1 Cup cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 cup maple syrup or honey
1/4 cup expresso
3 Tbs rum (dark)
Chocolate Rum Frosting
10 1/2 ounces extra firm silk tofu
1 tsp vanilla
2 Tbs rum (dark)
6 ounces semisweet choco, melted
Preheat oven to 350.
Oil and flour two 8 inch cake pans.
In large mixing bowl, whisk together tofu, syrup or honey, coffee, rum vanilla, and water until smooth.
In a separate bowl, sift together remaining dry ingredients. Add to wet ingredients and mix until smooth. Divide batter into cake pans. Bake until cakes are springy to the touch, about 15 minutes.
Cool in pans for 10 minutes. Remove from pans and cool on wire racks.
Syrup: heat all ingredients together in a small sauce pan. Brush mixture on top of cake layers with a pastry brush.
Frosting: in blender, combine all ingredients, process until smooth. Place 1 cake layer on plate. Spread with 1/2 the frosting. Top with second layer, and spread top and sides with the rest of the frosting.
Per serving: 262 calories, 5g fat (3g sat), 6g protein, 45g carbo, 0 chol, 185mg sodium, 4g fiber. (Typical = 480 cal, 22g fat)
Source: Schinner, M. “The Now and Zen Epicure”, 1991.