Almost fatfree vegan decadence.

Two ancient ingredients – chocolate and rum - come together to create this delectable dessert – J’s Valentine surprise for B.

Historians trace back the origin of chocolate to the ancient Aztec and Mayan civilizations. They invented the art of flavoring cacao paste with spices and in Central America cacao is used in savoury dishes. The conquistadors took it to Europe where they added cane sugar (duly procured from other conquests) to make sweetened chocolate.

Rum has a slightly different history, although the commonality with chocolate exists on two fronts – fermentation and sugarcane. Sugarcane is native to the Ganges Delta in India and historians are divided whether fermentation and distillation of sugarcane juice originated in present day India or China, although sugar itself has a history of more than 3000 years there. European colonists brought sugarcane to the Carribean and the rest is Rum history.

This recipe is adapted from

(Serves 12)


Main Cake
1 cup pureed firm silken tofu
1 cup maple syrup or agave nectar
1/2 cup brewed espresso or strong coffee
1/4 cup ice-cold water
1/4 cup 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 to garnish (optional)

Rum Syrup
1/4 cup maple syrup, agave nectar 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. dark chocolate, melted and cooled slightly


      1. Preheat oven to 350F. Grease two 8-inch round cake pans. (J used a bundt pan) Dust with flour, shaking out excess.

      2. In large bowl, whisk together tofu, maple syrup, espresso, water, rum and vanilla until smooth.

      3. 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.

      4. 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.

      5. 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.

      6. 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.

We served it with a readymade natural cherry topping. (red tart cherries, sugar, water, tapioca starch, and vanilla)

Per Serving: 262 Cal.; 6g Prot.; 5g Fat; 45g Carb.; 0 Chol.; 185mg Sod.; 4g Fiber

Cherry topping: 1/4 cup is 100 calories.

The verdict:
Rummy, yummy, moist, and a keeper of a recipe.

This is our entry for Madhuram’s Egg Substitutes: Silken Tofu event @ Eggless Cooking.

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  1. Nandita says:

    Now now now Bee, you making me VERY jealous by saying that J actually baked that for you! Sounds incredibly delicious. A partner who bakes low cal, is surely a valentine gift. Wishing you both a love-filled year ahead!

    you must have guessed it by now, nandita, i’m really spoilt. – bee

  2. Reena says:

    B, You are so lucky to have a husband who bakes low calorie cakes and that too yummy ones. The picture is yum! yum! yummy!

    I have decided that tonight my husband is going to prepare rice in rice cooker:)):)):))

    Happy Valentine’s day


  3. sandeepa says:

    Sinful !!!!! But then I see Tofu, wow Jai ki “Jai Ho” :)

  4. Ashwini says:

    But but how did it taste????
    Btw I was reading the milk article and it was enlightening. I dont think milk is all bad of course (unless one is lactose intolerant) but as with everything in the U.S. mega corporations have twisted the whole thing to suit their balance sheets. The same is happening with the organic industry gradually… definitions are getting murkier, more and more products are passing the organic grade and when walmart jumps on the bandwagon you just know the consumer is going to be taken for a ride

    i couldn’t taste the tofu at all. very chocolatey. i had it for breakfast yesterday. and lunch. and dinner. i will be having it for breakfast, lunch and dinner today as well. – bee.

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  7. [...] ** Silken tofu is a great egg substitute in cakes, muffins, etc. Make sure to blend it to a smooth puree. (Check out our egg-free Chocolate Rum Cake ) [...]

  8. Kevin says:

    this food was AMAZING!!!!! :no: :cool: :huh: :frustrate :bruised:

  9. Madhuram says:

    Bee I’m thinking of baking this cake for my husband’s b’day next week. Can I substitute the rum with dairy/non dairy milk? Or else can you suggest any other non-alcoholic substitute? Thanks.

    any fruit juice.

  10. sunshinemom says:

    I am glad you sent in this recipe – it is my son’s birthday next month, and I must try this once before that!!

  11. Madhuram says:

    Why didn’t this occur to me? Thanks. I have posted the round up today.

  12. Cindy says:

    That is one fine-looking cake! I’ve never made a tofu-based frosting before, and I’m keen to try it.

  13. mahima says:

    M sure to try this.. luks amazing!

  14. Pintobean says:

    Wow! This looks really mouth watering. We’re going to attempt baking it this weekend. I can’t wait to try. Just couple Qs –
    - Is the rum you used spiced rum? I have 100 proof spiced rum at home and wasn’t sure if that is ok to use.
    - For strong coffee is Colombian ok or just plain instant coffee?
    Thanks for posting this :) .

    any coffee and any rum would work. espresso would be great too.

  15. Kerrie says:

    This is a yummy cake. I was a vegan for 20 years and although I am not anymore I still prefer vegan cooking (and use the main principles – I now eat fish). My family think this is the best vegan cake I have ever made. Well worth the effort of making it and just as good as a speciality cake shop cake but vegan. Thanks for the great recipe.

  16. Rashi says:

    Hello Bee! i came across your blog today and had to try this cake.. I have already baked it and is cooling at the momemt..

    wondering that you mentioned baking time around 15 mins.. mine took so long to bake.. any suggestions?? btw, i used honey instead of maple syrup..

    cant believe i just baked a fat-free sponge.. will let you how did it turn out..
    Thanks for wonderful recipe..

  17. Rashi says:

    Bee my cake didnt come out well..

    1. even though i addded very less coffee(inspite of your mentioning strong coffee), it tasted more of coffee (and not chocolatey).
    This is the first time that i have used honey(only and no sugar)for baking. I googled and found that honey burns. Could that be a problem? Should i have lowered the oven temperature?
    2. Your cake looks so fluffy and well baked, mine turned out dense and very moist.
    I will use maple syrup/agave nectar next time.

    Any idea whats the difference when using maple syrup and honey for baking.
    Whats the size of your cup and size of your bundt pan?
    I used 240ml cup for measuring the ingredients.

    • jai bee says:

      sorry about that. it may be the honey, try replacing half or all the cocoa powder with melted dark chocolate next time. we use standard measuring cups – different ones for dry and wt ingredients.

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