Crowd-pleasing, long-lasting, and sturdy enough to withstand the rigors of transport, this chocolate rum cake is as hardy as it is
addictive. You can also choose to make these into rum balls.
- 2½ cups flour
- ⅔ cup Dutch-process cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup chopped crystallized ginger
- (12-ounce) package extrafirm silken tofu
- 1¼ cups granulated sugar
- ½ cup plain nondairy milk
- ¼ cup orange juice
- ¼ cup + ⅓ cup dark rum, divided
- 1 cup canola or vegetable oil
- 1 teaspoon vanilla extract
1. Preheat your oven to 325°F. Lightly grease and flour a 10-cup Bundt pan, or 5 to 6 mini (6- x 3-inch) loaf pans. Set aside.
2. Sift together flour, cocoa, cinnamon, baking soda, baking powder, and salt into a large bowl. Stir to combine, and toss in the ginger so that all of the pieces are thoroughly coated. This will help to prevent them from all sinking to the bottom as the cake bakes.
3. In a food processor, using the chopping blade, combine tofu, sugar, and nondairy milk, and blend until smoothly pureed, pausing periodically to scrape down the sides of the bowl with a spatula, as needed. With the motor running, stream in orange juice, 1/4 cup rum, oil, and vanilla. Allow the food processor to continue mixing for an additional minute to form a smooth emulsion.
4. Once perfectly lump-free and creamy, add the liquid mixture into the bowl of dry ingredients, and gently fold using a large spatula. When the batter appears well mixed, with no pockets of dry ingredients remaining, spoon it evenly into your Bundt pan, or fill each mini loaf pan approximately 3/4 of the way full.
5. Bake until a wooden skewer or toothpick inserted into center of the cake comes out clean, with perhaps just a few moist crumbs clinging to it, about 50 to 60 minutes for the Bundt or 20 to 30 minutes for mini loaves. While still fresh out of the oven and steaming hot, pour the remaining 1/3 cup rum over the top so that it can soak in.
Let the cake(s) cool in pan until they reach room temperature.
6. For storage, once completely cooled, the cake(s) can be sealed in plastic wrap and refrigerated for 7 to 10 days, or frozen for up to 4 months. To package the mini loaves for shipping through the mail, wrap them individually in
plastic wrap so that they’re entirely covered and airtight. Wrap each loaf in bubble wrap, and if possible, fit that whole bundle into an airtight container. Package the container in a packing box as you would any other item, and further pad it with bubble wrap if it doesn’t completely fill the space, to stop it from rattling around in
transit. Ship overnight for the best, freshest results
Yield: 1 Bundt cake or 5 to 6 mini loaf pans