Cinnamon-cocoa Torte With Chocolate-mocha Glaze

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 8 ounces tofu
• 2 cups sucanat (or some other granular sweetner)
• 3/4 cup coconut oil
• 1 cup water
• 1 tablespoon vanilla extract
• 2 cups unbleached all-purpose flour
• 3/4 cup cocoa powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 cup margarine or 1/4 cup oil
• 1/4 cup cocoa powder
• 3 tablespoons water
• 1 teaspoon instant espresso powder
• 1 1/2 cups sucanat (or some other granular sweetner)
• 1 teaspoon vanilla extract
• freshly ground nuts, for garnish
• cinnamon, for garnish

Recipe

• 1 first you will want to preheat your oven to 350 degrees f, to start the cake, oil a 10- or 12-inch springform pan and then lightly duest it with a bit of cocoa powder.
• 2 using an electric mixer, blend tofu with sucanat on low speed until mixture is the consistancy of a paste.
• 3 increase speed and beat until the tofu mixture is thoroughly blended and mixture is shiny and the consistency of thick syrup.
• 4 at this point, your sucanat will not be dissolved, so do not worry.
• 5 next, add oil, water and vanilla to tofu mixture, beating until thoroughly combined.
• 6 sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder.
• 7 blend sifted dry ingredients into liquid mixture.
• 8 pour batter into your prepared spring-form pan and bake until tester inserted in center comes out clean, which should be approximately after about 40-50 minutes.
• 9 transfer to rack and cool completely.
• 10 to prepare your glaze: take out a small saucepan, and combine all ingredients in it except the vanilla.
• 11 cook and stir over medium heat until mixture is shiny and completely smooth.
• 12 allow the mixture to come to a boil, then immediately remove it from the heat.
• 13 stir in vanilla and let cool 10 minutes.
• 14 stir vigorously before using.
• 15 to put the cake together,remove sides from pan.
• 16 if it is necessary, you can slice off the top of the cake to make sure that the surface is even (may not be necessary), but make sure you have an even surface.
• 17 next, invert the cake onto a rack set over a pan.
• 18 it is important to have this pan under the rack, as you want it to catch the glaze that drips.
• 19 remove pan bottom from cake.
• 20 now, carefully pour the glaze evenly over top of cake, allowing some to drip down sides also.
• 21 use a knife or spatula to spread glaze around the top and sides of the cake, keeping as much on the cake as possible, and then transfer it to a serving platter once you are finished.
• 22 decorate by pressing ground nuts into the sides of the cake, and sprinkling the top and sides with cinnamon.