1. Preheat the oven to 180oC/350oF. Grease a 20cm round cake tin with oil or nuttelex.
2. Blend the tofu, vegan sugar, rice syrup and soy milk until combined and smooth.
3. Sift flour and cocoa together into a large mixing bowl.
4. Pour in liquid mixture, add chocolate chips and fold through gently.
5. Pour the mixture into the tin, bake in oven for 1 hour (check with a skewer to see if it has cooked through!)
Cool in tin for 10 minutes, then turn onto a wire rack until completely cooled. Top with fresh berries or drizzle with melted vegan chocolate.
Note: When the cake is baking, the top will sink and the cake will become almost flat- do not panic, this is what makes the cake so dense and moist!