Chocolate-Cinnamon Torte with Mocha Fudge Glaze
Submitted by craigwilson
A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
1 hrsVegan, egg-free, dairy-free, and sugar-free. And somehow still a showstopper that people fight over the last slice of.
Tofu blended until silky smooth replaces eggs and dairy, giving this torte a dense, fudgy crumb that holds up beautifully under a thick pour of mocha glaze. Cocoa and ground cinnamon work together in the batter the way they always should: the cinnamon amplifying the chocolate flavor instead of competing with it.
The glaze is where things get really interesting. Cocoa, espresso powder, and margarine come to a quick boil, creating a shiny fudge coating that drapes over the torte and sets into a soft shell.
Decorate with cinnamon stencils for a bakery-window finish that hides how simple this really is.
Chef Tips
- Blend the tofu until it’s completely smooth and shiny. Any lumps left behind will show up as white specks in your dark chocolate batter.
- Don’t worry about undissolved sweetener granules during mixing. They dissolve once the water goes in.
- Let the glaze cool for exactly 10 minutes before pouring. Too hot and it runs off the cake. Too cool and it won’t spread smoothly.
- Set a pan under the rack when glazing to catch drips. You can scoop up the excess and reuse it on the sides.
Ingredients
Directions
For cake: Preheat oven to 350℉ (180℃).
Oil a 10- or 12-inch springform pan; dust lightly with a bit of cocoa powder.
Using electric mixer, blend tofu with sweetener on low speed until mixture is paste-like.
Increase speed and beat until tofu is thoroughly blended and mixture is shiny and the consistency of thick syrup.
(Don’t worry about undissolved granules of sweetener which may remain; they will dissolve later on when the liquids are added.)
Add oil, water and vanilla to tofu mixture, beating until thoroughly combined.
Sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder.
Blend sifted dry ingredients into liquid mixture.
Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 40 to 50 minutes.
Transfer to rack and cool completely.
Glaze: In a small saucepan, combine all ingredients.
Cook and stir over medium heat until mixture is shiny and completely smooth.
Let mixture come to a boil, then immediately remove from heat.
Let cool 10 minutes.
Stir vigorously before using.
To assemble cake: Remove sides from pan.
If necessary, slice off top of cake to make surface even, then invert cake on rack set over a pan to catch drips of excess glaze.
Remove pan bottom from cake.
Pour glaze evenly over top of cake, allowing some to drip down sides also.
Use a knife or spatula to spread glaze around sides.
Transfer to serving platter.
Decorate by sprinkling additional ground cinnamon over cake, using stencils to create shapes or a pattern if desired.
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