| Not a member? Sign up | Forgot your login name or password? |
By: Steve B.
| Description: | I made this (recipe from Vegetarian Times, June, 1998) tonight. It is incredibly good! | |
| Time: | 40 min (10 min to prepare, 30 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | ||
| Number of Servings: | 12 | |
| Ingredients: | ||
|
1 cup pureed firm silken tofu, regular or low-fat 1 cup maple syrup 0.75 cup brewed strong coffee or espresso 2 tablespoon dark rum 1 teaspoon vanilla 0.25 cup whole wheat pastry flour 1 cup cocoa 1 teaspoon baking powder 1 teaspoon baking soda 0.25 teaspoon cinnamon 0.25 cup maple syrup 0.25 cup brewed strong coffee or espresso 3 tablespoon dark rum 5 each oz. extra-firm silken tofu 1 teaspoon vanilla 2 tablespoon dark rum 6 each oz. vegan chocolate, melted |
||
| Directions: | ||
| Cake: Preheat oven. Oil and flour two 8� cake pans or use non-stick pans. In food processor, blend tofu, syrup, coffee, rum, vanilla, and 1/4 C. ice water until smooth. In 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. Cool in pans 10 minutes. Remove from pans; cool on wire racks. Rum Syrup: Heat all ingredients together in small saucepan or microwave. Brush mixture on top of cake layers with pastry brush. Chocolate Rum Frosting: In food processor, combine all ingredients; process until smooth. Place 1 cake layer on plate. Spread with half the frosting. Top with second layer. Spread top and sides with rest of frosting. |
||
| Notes: | ||
|
|
||
|
|
||
Popular recipes
Related info: share recipes healthy cooking recipes simple cooking recipes online easy cooking recipes online recipe book online recipe books personalized recipe book family recipes quick recipes easy recipes meal planning recipe sharing recipe
Home |
About Us |
Contact Us |
Privacy |
Sitemap |
Terms of Service |
FAQ |
Forum |
Calorie Counter |
See All Recipes
