Chocolate Cinnamon Cake
8 oz / 220 g firm or extra firm silken tofu
2 cups sugar
3/4 cup oil
1/2 cup water
1/2 cup coconut milk
1 T vanilla
2 cups flour
3/4 cup cocoa powder (Scharffen Berger tastes best)
1 t baking soda
1 t cream of tartar
2 t cinnamon
Preheat oven to 350F/180C. Oil a deep 9" round cake pan and dust with cocoa powder. Then make an "X" of wax paper and line the bottom of the pan with the "X" tails barely hanging over the sides; be sure to push the tails into the corners, too so the batter can't get under the wax paper.
Blend tofu with sugar until paste-like. Increase speed until consistency of thick syrup. Add oil, water, milk, and vanilla; beat until combined. Sift together flour, cinnamon, baking soda, and cocoa powder. Blend dry ingredients into liquid mixture. Pour batter into pan and bake about 45 minutes to 1.5 hours - until toothpick is clean. Cool. Cool indeed.
I make this recipe twice and stack the cakes. Unless you have an industrial mixer, you can't double this recipe at the same time without spilling over the sides of several bowls. So mix up one, set aside, and start the next one. You can put one or both in the oven at the same time; they take months to bake anyway. When the cakes have cooled, frost or ice and stack them. Fillings/frostings I have used in the past are raspberry coulis, cherry ganache, and mocha. You will be amazed by the smooth and moist texture, rich flavor, and height of the cake.