1. Rinse the quinoa until the water runs clear. Boil 2 cups of water and add the quinoa. Cover the pot and simmer for 15 minutes. Remove from heat and let stand for 20 minutes.
2. Grease a Bundt pan. In a blender, combine eggs, milk, melted butter, vanilla, and cooked quinoa. Blend until smooth.
3. In a bowl, combine cocoa powder, sugar, baking powder, baking soda, and salt. Mix the blended quinoa mixture into the dry ingredients. Stir by hand until well mixed. Fold in the chocolate chips. Pour into the prepared pan. Bake at 325°F for 40 to 45 minutes, or until a toothpick inserted comes out clean. Allow to cool.
4. Combine raspberries, honey, and cranberry juice in a small pot. Bring to a slow boil. Mix the cornstarch and water together. Add to the raspberries a little at a time until you reach the desired thickness. Aim for a thick consistency because it’s used as a filling. Cool until ready to use.
5. In a blender, combine tofu, sugar, almond milk, raspberry extract, and vanilla. Blend these ingredients together until smooth. Stir the blended mixture into the melted dark chocolate until evenly combined. Let the mixture cool in the refrigerator for 1 to 2 hours or overnight to thicken. Before using, stir the icing again to fluff it up, ensuring it's smooth and spreadable.
6. In a mixing bowl, combine plant-based heavy cream or coconut cream, vanilla, and confectioners' sugar. Using an electric mixer or a whisk, whip the mixture until it forms stiff peaks. Adjust sweetness by adding more confectioners' sugar if desired.
7. Cut the cake in half and spread the raspberry sauce over it. Mix some of the tofu icing into the whipped topping and spread over the raspberry sauce. Top with the other half of cake. Frost and decorate.