Jackie of The Vegan Diet blog, sought out this recipe from the Vegetarian Times:

"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."

Serves 12

Cake:

1 cup puréed firm silken tofu
1 cup maple syrup
3/4 cup brewed espresso or strong coffee
1/4 cup ice-cold water
2 Tbs. dark rum
1 tsp. vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cinnamon
Chocolate curls for garnish, optional

Rum Syrup:

1/4 cup maple syrup, honey or barley malt syrup
1/4 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 vegan chocolate, melted and cooled slightly

Preheat oven to 350F. Grease two 8-inch round cake pans. Dust with flour, shaking out excess. In large bowl, whisk together tofu, maple syrup, espresso, water, rum and vanilla until smooth. 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. 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. 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.

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. (262 calories per serving)

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