Rum-Tum Chocolate Pound Cake

We all know dessert and health food usually are not exactly partners, BUT I have found a way to have something that's good tasting, vegan and so healthy you really can eat it for breakfast! The first time I had this pound cake it was made with flavors that weren't my favorite to consider for ending my meal with, so I played around with the original and came up with this:

Rum-Tum Chocolate Pound Cake
Ingredients:
2 C whole wheat OR oat flour
2 tsp. baking powder
1/4 tsp kosher salt

16 oz of firm tofu, drained for 15 minutes in a fine sieve
3/4 C pure maple syrup
1/4 C chocolate (or carob) syrup
1 tsp EACH rum and pure vanilla extract

Preheat oven to 350 and spray 8" square baking dish with vegetable oil.
In one medium bowl-combine the first 3 dry ingredients.
In a blender-puree the rest of the ingredients until very smooth. Pour liquid mix over dry mix and blend thoroughly. If the batter seems a little too thick-add a little water or cold leftover coffee. Pour into prepared pan and bake on the middle rack for 5 minutes or until golden brown.

If desired-cover with this very decadent chocolate sauce!

Ingredients:

1/4 C cocoa powder
1/3 C dark brown sugar
1/4 tsp salt

3 tbsp vanilla or chocolate soy milk

2 tbsp peanut or almond butter
1 tsp margarine (can be left out, but sauce won't have a nice sheen to it)
1 tsp. rum OR pure vanilla extract

In a bowl, combine the dry ingredients first, then mix in the milk so it's very well blended. Add the rest of the ingredients, stirring until smooth.
Remember this is a sauce, not a frosting, so it won't be very thick!

The leftovers will need to be covered and stored in the refrigerator for up to one week.

Who knew that with a little imagination you really can have your chocolate pound cake and eat it too!