1 16 oz package Organic Firm San Diego Soy Dairy Tofu
1 ½ cups dark non-dairy chocolate chips, melted
3/4 cup soy milk
1/2 cup maple syrup
1 teaspoons vanilla extract
½ teaspoon sea salt
Preheat the oven to 350 degrees, prepare two 10-inch cake pans.
Combine the flour, sugar, baking soda and salt in a medium mixing bowl and set aside.
Measure soy milk in a liquid measuring cup, warm in the microwave for 1 minute then add the vinegar and allow to sit and curdle for 5-10 minutes.
In the bowl of an electric mixer combine the curdled soymilk, melted coconut oil, sugar and vanilla. Beat until well blended and the sugar dissolves.
Gradually add the flour mixture to the liquid mixture beating on low speed until fully blended. Pour batter into prepared pans and bake for 40 minutes or until the top springs back lightly when touched and a toothpick inserted into the center comes out clean. Transfer cakes to a wire cooling rack and let cool completely before frosting.
In a small bowl combine the soymilk and cornstarch, stir well and set aside.
In a medium saucepan combine the brown sugar, coconut milk, vanilla and sea salt. Cook over medium low heat stirring occasionally until bubbly. Add coconut and pecans, stir well. Add the milk and cornstarch mixture and continue cooking on medium low until thickened. Cool before spreading.
Remove package of chilled firm tofu from the refrigerator and let rest at room temperature for 30 minutes.
Melt chocolate chips in a medium-mixing bowl by placing the bowl over a saucepan with 1” simmering water. Stir until melted, remove from heat.
Drain the tofu after resting, crumble and place in a blender jar along with the melted chocolate and remaining ingredients. Blend on high speed for 5-6 minutes scraping down the sides, continue blending until smooth and creamy.
Frosting will be soft and slightly warm after blending. Transfer to a stainless steel medium mixing bowl and chill 15-20 minutes covered until it thickens and forms soft peaks when stirred.