In a medium bowl with a wire mesh strainer, combine 1 cup whole wheat pastry flour, 1 cup unbleached white flour, 1/2 cup unsweetened cocoa powder, 2 tablespoons unsweetened cocoa powder, 1/2 cup unbleached cane sugar, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon salt, and 1/2 teaspoon ground cinnamon by sifting and whisking together.

In a separate bowl, whisk together 1/2 cup canola oil, 1 cup pure maple syrup, 2 cups chocolate soymilk, 1 tablespoon pure vanilla extract, 1/2 teaspoon almond extract, and 2 teaspoons apple cider vinegar until well blended.

Pour the wet mixture into the dry ingredients and stir with a wire whisk until smooth—the batter will be thin, which is intentional.

Divide the batter evenly between the prepared pans and tap lightly on the counter to eliminate air bubbles.

Bake for 25 to 30 minutes until the tops are set, the sides pull away from the pan, and a cake tester inserted in the center comes out clean or with only a few moist crumbs.

Cool the pans on wire racks for 10 minutes, then run a thin knife between the cake and pan sides before inverting onto racks.

Remove the pans and peel off the parchment paper, then invert again topside up to cool completely.

The frosting requires advance preparation, particularly if using 16-ounce packages of silken tofu, which must drain in a strainer over a bowl for 24 hours to remove excess liquid. If using 12 1/3-ounce aseptic boxes, simply drain the liquid from the boxes and proceed.

Combine the drained tofu, 1/4 cup canola oil, and 1 teaspoon salt in a food processor and process for about 1 minute until pureed. Use a rubber spatula to clean the sides and add 3/4 cup unbleached cane sugar, 1/2 cup unsweetened cocoa powder, and 4 teaspoons pure vanilla extract, processing for 1 to 2 minutes until smooth.

Add 18 ounces of melted bittersweet chocolate and pulse three or four times, then process for 1 to 2 minutes until very creamy. Taste and adjust sweetness if desired by gradually adding up to 1/2 cup powdered sugar, adding chocolate soymilk in tablespoons if needed.

Refrigerate the frosting for 20 minutes to 6 hours depending on the tofu type until it reaches a thick but spreadable consistency. If too stiff, add 3 tablespoons chocolate soymilk and process for 1 minute, then add additional soymilk one tablespoon at a time as needed.

Once the cake layers are completely cool, place one layer bottom-side up on a serving plate and tuck strips of parchment or waxed paper under the outside edges to catch drips. Use an icing spatula to spread approximately 1 1/2 cups of the frosting on this layer, spreading additional cream on any thinner areas to create an even surface.

Set the second layer topside up on the frosted layer and press down lightly. Spread about 1 1/2 cups of frosting on top, working one section at a time and pushing excess frosting from the top onto the sides. Add more frosting as needed to fully cover the sides, then smooth or swirl the frosting as desired.

The cake can be served immediately or refrigerated for up to 2 days. When ready to serve, use a long, sharp knife to cut slices, wiping the blade clean after each cut.