nutritional information

Per SERVING:

  • Calories: 262
  • Protein: 6 g
  • Total Fat: 5 g
  • Saturated Fat: 3 g
  • Carbohydrates: 45 g
  • Sodium: 185 mg
  • Fiber: 4 g
Vegan

Chocolate Rum Cake

Chocolate Rum Cake

Serves 12

This superb cake offers rich, chocolaty flavor in every bite, but with surprisingly little fat and few calories. To melt chocolate, place it in the top of a double boiler over barely simmering water. When it’s halfway melted, remove the top of the pan from the heat and stir until smooth.
  • 1 cup puréed firm silken tofu
  • 1 cup maple syrup or honey
  • ¾ cup brewed espresso or strong coffee
  • ¼ cup ice-cold water
  • 2 Tbs. dark rum
  • 1 tsp. vanilla extract
  • 1 ¼ cups whole wheat pastry flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. ground cinnamon
  • Chocolate curls for garnish, optional
Rum Syrup
  • ¼ cup maple syrup, honey or barley malt syrup
  • ¼ cup brewed espresso or strong coffee
  • 3 Tbs. dark rum
Chocolate Rum Frosting
  • 10.5 oz. extra-firm silken tofu
  • 2 Tbs. dark rum
  • 1 tsp. vanilla extract
  • 6 oz. semisweet chocolate, melted and cooled slightly
  1. Preheat oven to 350F. Grease two 8-inch round cake pans. Dust with flour, shaking out excess.
  2. In large bowl, whisk together tofu, maple syrup, espresso, water, rum and vanilla until smooth.
  3. In another large bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon. Add flour mixture to tofu mixture and mix until smooth. Divide batter between prepared pans.
  4. Bake until cakes are springy to the touch, about 15 minutes. Cool in pans on wire racks 10 minutes. Turn cakes out onto racks to cool completely.
  5. Make rum syrup: In small saucepan, stir together all ingredients. Heat over low heat 3 minutes. Using pastry brush, spread warm syrup over top of cakes.
  6. Make frosting: In blender or food processor, combine all ingredients until smooth. Place 1 cake layer on serving plate. Spread with half the frosting. Top with second layer. Spread top and sides with remaining frosting. Garnish with chocolate curls if desired.
October 1999

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comments

I made this for a vegan co-worker for her birthday. She was one of 3 vegetarians or vegans out of an office of about 20, so I also made a non-vegetarian cake for the rest of the office. Guess which cake went first? No one could believe it was vegan, including me! That was over 10 years ago, and I still remember how amazing this cake was. It really is that good!

Karen - 2013-05-10 10:47:53

I made this recipe not knowing what to expect, and let me tell you, it was AWESOME!!! I added to the recipe strawberries in the center to go w/the rich chocolate taste...all my friends loved it!!!

mra38905 - 2009-06-24 12:46:20