Vegan Low-Fat Chocolate Rum Cake

[Guest guest]

Vegan Low-Fat Chocolate Rum Cake

Sheri Slattery - slattery

 

I made this (recipe from Vegetarian Times, June, 1998) tonight.

It is incredibly good!

 

Cake:

 

1 C. puréed firm silken tofu, regular or low-fat

1 C. maple syrup

3/4 C. brewed strong coffee or espresso

2 Tbs. dark rum

1 tsp. vanilla

1 1/4 C. whole wheat pastry flour

1 C. cocoa

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. cinnamon

 

Rum Syrup:

 

1/4 C. maple syrup

1/4 C. brewed strong coffee or espresso

3 Tbsp. dark rum

Chocolate Rum Frosting:

10 1/2 oz. extra-firm silken tofu

1 tsp. vanilla

2 Tbs. dark rum

6 oz. vegan chocolate, melted

 

TEMPERATURE: 350; TIME: 30 minutes

 

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.

Makes 12 servings of 262 calories and 5 grams fat each.

 

Laura x