Comments on: Chocolate Rum Cake (Vegan)

By: Silken Tofu | Silken Tofu Recipes | Madhuram's Eggless Cooking

Silken Tofu | Silken Tofu Recipes | Madhuram's Eggless Cooking — Tue, 08 Feb 2011 12:34:59 +0000

[...] fills it with a delicious spread of silken tofu and melted chocolate and tops it with cherries. Jugalbandi’s Vegan Chocolate Rum Cake Jai surprised Bee with this Vegan Chocolate Rum Cake on a Valentine’s Day. I can hear what [...]

By: jai bee

jai bee — Fri, 20 Aug 2010 12:55:51 +0000

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.

By: Rashi

Rashi — Fri, 20 Aug 2010 02:28:09 +0000

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.
Thanks.

By: jai bee

jai bee — Thu, 19 Aug 2010 16:43:37 +0000

different brands of tofu as well as different types of tofu vary in moisture content. that may affect the baking time.

By: Rashi

Rashi — Thu, 19 Aug 2010 15:47:42 +0000

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..