Cinnamon-Cocoa Torte with Chocolate-Mocha Glaze

this is a lovely vegan dessert that was passed on to me. I havent made it, but Ive tried it. Definitely a delicious dessert :-)

• Ready In: 1 hr 5 mins
• Serves: 16
• Yields: 1 Torte

Ingredients

• For the cake

• 8  ounces tofu
• 2  cups  sucanat (or some other granular sweetner)
• 3⁄4 cup coconut oil
• 1  cup water
• 1  tablespoon vanilla extract
• 2  cups unbleached all-purpose flour
• 3⁄4 cup cocoa powder
• 2  teaspoons ground cinnamon
• 1  teaspoon baking soda
• 1  teaspoon cream of tartar

• For the Glaze

• 1⁄4 cup margarine or 1⁄4 cup  oil
• 1⁄4 cup cocoa powder
• 3  tablespoons water
• 1  teaspoon instant espresso powder
• 1 1⁄2 cups  sucanat (or some other granular sweetner)
• 1  teaspoon vanilla extract
•  freshly ground  nuts, for garnish
•  cinnamon, for garnish

Directions

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