Chocolate Rum Cake Recipe

Name: Chocolate Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pureed firm silken tofu; 1 cup maple syrup or honey; 3/4 cup brewed espresso or strong coffee; 1/4 cup ice-cold water; 2 Tbs. 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 for garnish, optional; 1/4 cup maple syrup, honey or barley malt syrup; 1/4 cup brewed espresso or strong coffee; 3 Tbs. dark rum; 10.5 oz. extra-firm silken tofu; 2 Tbs. dark rum; 1 tsp. vanilla extract; 6 oz. semisweet chocolate, melted and cooled slightly

Servings: persons

1 cup pureed firm silken tofu
1 cup maple syrup or honey
3/4 cup brewed espresso or strong coffee
1/4 cup ice-cold water
2 Tbs. 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 for garnish, optional
1/4 cup maple syrup, honey or barley malt syrup
1/4 cup brewed espresso or strong coffee
3 Tbs. dark rum
10.5 oz. extra-firm silken tofu
2 Tbs. dark rum
1 tsp. vanilla extract
6 oz. semisweet chocolate, melted and cooled slightly

1
Preheat oven to 350F.
2
Grease two 8-inch round cake pans.
3
Dust with flour, shaking out excess.
4
In large bowl, whisk together tofu, maple syrup, espresso, water, rum and vanilla until smooth.
5
In another large bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon.
6
Add flour mixture to tofu mixture and mix until smooth.
7
Divide batter between prepared pans.
8
Bake until cakes are springy to the touch, about 15 minutes.
9
Cool in pans on wire racks 10 minutes.
10
Turn cakes out onto racks to cool completely.
11
Make rum syrup: In small saucepan, stir together all ingredients.
12
Heat over low heat 3 minutes.
13
Using pastry brush, spread warm syrup over top of cakes.
14
Make frosting: In blender or food processor, combine all ingredients until smooth.
15
Place 1 cake layer on serving plate.
16
Spread with half the frosting.
17
Top with second layer.
18
Spread top and sides with remaining frosting.
19
Garnish with chocolate curls if desired.

621

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup pureed firm silken tofu, 1 cup maple syrup or honey, 3/4 cup brewed espresso or strong coffee, 1/4 cup ice-cold water, and more.

Yes, Chocolate Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Rum Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions