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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.
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2
Using an electric mixer, blend tofu with Sucanat on low speed until mixture is the consistancy of a paste.
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3
Increase speed and beat until the tofu mixture is thoroughly blended and mixture is shiny and the consistency of thick syrup.
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4
At this point, your sucanat will not be dissolved, so do not worry.
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5
Next, add oil, water and vanilla to tofu mixture, beating until thoroughly combined.
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6
Sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder.
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7
Blend sifted dry ingredients into liquid mixture.
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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.
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9
Transfer to rack and cool completely.
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10
To prepare your glaze: Take out a small saucepan, and combine all ingredients in it except the vanilla.
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11
Cook and stir over medium heat until mixture is shiny and completely smooth.
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12
Allow the mixture to come to a boil, then immediately remove it from the heat.
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13
Stir in vanilla and let cool 10 minutes.
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14
Stir vigorously before using.
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15
To put the cake together,Remove sides from pan.
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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.
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17
Next, invert the cake onto a rack set over a pan.
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18
It is important to have this pan under the rack, as you want it to catch the glaze that drips.
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19
Remove pan bottom from cake.
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20
Now, carefully pour the glaze evenly over top of cake, allowing some to drip down sides also.
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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.
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22
Decorate by pressing ground nuts into the sides of the cake, and sprinkling the top and sides with cinnamon.
