Preheat the oven to 180 °C conventional or 160 °C convectional. Preferably use an oven stone.
Sift the flour, salt and baking powder over a bowl. Mix well until the baking powder is evenly distributed.
Dissolve the cocoa powder in the coffee.
Melt the coconut oil along with the orange zest over low heat. The oil should not be hot.
Pureer de tofu in de keukenmachine (of met de staafmixer) met de suiker en giet de gesmolten olie er langzaam bij. Voeg daarna de koffie met cacao toe. Doe alles over in een ruime beslagkom.
Puree the tofu in the food processor (or with the hand blender), together with the sugar and slowly pour in the melted oil. Then add the coffee with cocoa. Transfer everything to a spacious batter bowl.
Bake the cake for 40 - 45 minutes in the center of the oven (or on an oven stone). Test the doneness with a wooden skewer. If it comes out dry, the cake is done.