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1
Preheat oven to 350F.
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2
Grease two 9-inch round cake pans and coat with flour, tapping out excess flour.
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3
In large bowl, mix flour, cocoa, baking powder and baking soda.
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4
In food processor or blender, grind flaxseeds to fine powder.
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5
Add 1/2 cup water and process until thick and frothy, about 30 seconds.
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6
Add dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and process until smooth.
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7
Transfer mixture to large bowl.
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8
Stir dry ingredients into wet ingredients, blending until smooth, Divide the batter evenly between prepared pans.
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9
Bake until cakes spring back when lightly pressed, 20 to 25 minutes.
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10
Cool cakes in pans on wire rack 10 minutes; then invert onto wire racks, remove pans, and cool completely.
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11
Make frosting: In top of double-boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth.
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12
Remove from water and set aside.
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13
In food processor or blender, finely grind cashews.
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14
Add 1/3 cup water and blend until smooth.
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15
Add tofu, maple syrup and vanilla, and process until smooth.
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16
Add melted chocolate and process until smooth.
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17
Transfer to medium bowl and refrigerate until chilled.
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18
To frost cake, spread about 2/3 cup frosting over top of one layer.
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19
Cover with second layer and spread top and sides with remaining frosting.
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20
Cut into wedges and serve.
