|all-purpose flour (unsifted): 1 1/4 cups|
|baking soda: 1 tsp|
|baking powder: 1 tsp|
|sea salt: 1/2 tsp|
|soft silken tofu: 8 oz|
|raw sugar: 1 cup|
|unsweetened cocoa powder (sifted): 1/2 cup|
|soymilk: 1/2 cup|
|rice vinegar: 1 Tbl|
|vanilla extract: 1 Tbl|
|semisweet chocolate chips (chips): 1 cup (vegan)|
|soymilk: 1/4 cup (or cherry juice)|
Egg- and dairy-free, and low in fat.
In a bowl, combine flour, baking soda, baking powder, and salt, and stir until ingredients are incorporated.
In a blender, mix tofu, sugar, cocoa powder, soymilk, rice vinegar, and vanilla, and blend until tofu is liquefied.
Place the wet ingredients into the bowl with the flour mixture and stir until just combined.
Scrape all of the batter into a lightly oiled 8-inch tube pan and spread evenly.
Bake at 325 degrees Fahrenheit for 45 minutes. Cool on a rack.
Remove cake from pan, turning it onto a flat surface (like the bottom of a cake holder). I had to cut away parts of the cake that had flowed over the edge of the pan, and then I carefully ran a knife around the edges. After doing that, it fell from the pan pretty easily.
At this point, let the cake cool while you make a ganache frosting.
Over low heat, melt chocolate chips and soymilk (or cherry juice) and stir until lumps have disappeared and the mixture is smooth and shiny. Pour over the cake very carefully, allowing it to drip down the sides. Allow the frosting to cool (in the fridge if desired), then cut into pieces and enjoy.