Instructions

1. Preheat oven to 180°C. Grease and line a 22cm round cake pan.
2. Sift flour and cocoa into a large bowl, then stir in toasted muesli and raisins.
3. Whisk tofu, maple syrup, sugar and soy milk in a separate bowl until smooth. Fold wet mixture into dry ingredients until just combined. Spoon into prepared cake pan and bake for 40 minutes or until firm and a skewer inserted in the centre comes out clean. Cool cake in the pan for 20 minutes, then turn out onto a cake plate.
4. For the topping, place raisins, cocoa and 3/4 cup (185ml) boiling water in a small saucepan and simmer over medium heat, stirring occasionally, for 5 minutes or until thickened. Process in a food processor with icing sugar until smooth.
5. Spread the cake with chocolate topping and scatter with the toasted muesli.