The Best Vegan Rum Cake (Egg Free + Dairy-free)
This delicious Vegan Rum Cake is a must-have for your Christmas party! This simple recipe makes an irresistible chocolate cake infused with the rich flavors of the rum. It’s the perfect dessert to share with family and friends for any occasion but especially during the holiday season!
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Our Vegan Rum Cake is ridiculously moist, rich, and infused with buttery rum sauce. The cake’s chocolatey richness pairs seamlessly with the warmth of the rum.
Now, don’t get me wrong, this isn’t your grandma’s traditional fruit-soaked rum cake. Nope, we’re leaving those rum-soaked dry fruits out of the picture.
I mean, who has the time for all that soaking, right? Plus, between you and me, dried fruits aren’t really my jam.
This is a much simpler yet delicious recipe!
Made from scratch, this delicious rum cake recipe gives you a delicious, moist chocolate cake with a touch of boozy rum flavor. Basically, it’s a chocolate cake with a kick!
Get ready to dive into the world of flavors with our Vegan Rum Cake. Make this as your next Christmas cake. I promise you it will be a big hit in your holiday party!
Here are more recipes perfect for holiday party :
Read on for step-by-step instructions to make this new recipe. I also share tips to guarantee your cake looks and tastes amazing.
Why You’ll Love This Recipe
- It is an incredibly moist and fluffy cake with a rich flavor.
- This is a simple recipe with detailed step-by-step instructions that anyone can make.
- Cake ingredients used are easily available or probably already present in your pantry.
- Vegan recipe – Good for an egg-free and dairy-free diet!
- No egg replacer needed to make this vegan rum cake.
- This recipe allows you to prepare the cake in advance with the make-ahead tips.
- Perfect for Christmas, holiday parties, and other special occasions!
What is a Rum Cake?
Rum cake is a popular dessert that is usually made around Christmas. The key feature that sets rum cake apart is that it is soaked with rum-infused syrup. This imparts a distinctive flavor to the cake.
This cake is often moist and has a rich, deep flavor profile due to the addition of rum. The use of rum in rum cake not only adds a unique taste but also helps in preserving the cake.
Rum cake variations are found in countries around the globe.
In the Caribbean, it is called “black cake” which has rum-soaked fruits in the fruit cake. In France, it takes the form of yeast cake soaked in rum syrup and is known as “baba au rhum”.
You can make this recipe in different cake pans as it comes in various forms, including bundt cakes or sheet cakes.
Traditional Rum Cake vs. Chocolate Rum Cake
Traditional rum cake and chocolate rum cake are different in terms of color as well as the ingredients.
Rum cake usually have a yellow color with a brown crust. On the other hand, the chocolate rum cake has a deep brown hue on the outside as well as the inside. This is due to the addition of cocoa powder*to the cake batter. This adds the rich chocolate flavor and color to the cake.
When it comes to the ingredients, standard rum cakes are made of the usual all purpose flour*. The chocolate ones will have cocoa powder added to the all-purpose flour.
Most traditional cakes are also usually made with eggs and dairy. But this recipe of chocolate rum cake, like ALL my recipes, is EGG-FREE! In fact, this is a vegan version of the recipe!
Can you Taste Alcohol in Vegan Rum Cake?
The cake batter itself incorporates a modest 4 tablespoons of rum. This adds a subtle rum essence. As the cake bakes, the alcohol content evaporates, leaving behind a light rum flavor.
Moving on to the rum glaze – it contains 1/4 cup of rum. Some alcohol cooks off during glaze preparation.
The glaze does contribute to a more pronounced rum flavor to the cake. However, indulging in a couple of slices won’t make you tipsy!
Having said that, if you need your cake to be more boozy, a simple adjustment can do the trick.
Consider adding rum to the glaze after the mixture of butter, water, and sugar mixture is off the stovetop and has cooled to room temperature.
While the flavor of alcohol is present in this vegan rum cake, it’s designed to enhance the overall taste rather than induce any sort of intoxication.
Type of Rum to use for Chocolate Rum Cake
When it comes to selecting the ideal rum for your chocolate rum cake, there are a few considerations that can elevate the flavor profile of your dessert.
Dark Rum
Dark rum is a popular choice for chocolate rum cakes due to its rich, deep flavor. It adds a complex undertone that pairs harmoniously with the cocoa in the cake.
Spiced Rum
If you’re feeling adventurous, spiced rum can add a layer of complexity with its unique blend of spices. This choice can infuse your cake with hints of cinnamon, vanilla, and other warm flavors.
Aged Rum
Aged rums often boast a smoother and more refined taste. This can enhance the sophistication of your chocolate rum cake.
In short, use your favorite rum – it could be light rum, dark rum, or even coconut rum if you dare. You don’t need to use any of the fancy rums either as most of it is cooked out!
Ingredients and Alternatives
Rum: You can use any rum you like as mentioned above. I used dark rum for this recipe
Cocoa Powder: Adds rich chocolate flavor and color to the cake. Use good quality unsweetened cocoa powder* for best results.
Nondairy Milk: Milk adds moisture and binds the ingredients together. We used almond milk* for this recipe. You can alternatively use regular milk if you are not particular about keeping this vegan.
Oil: Also adds moisture to the cake and makes it soft and fluffy. Any vegetable oil* without a pungent taste works.
Vegan Butter: It adds richness and forms the base of the rum sauce. Regular butter will work just as well as vegan butter but cake won’t be considered vegan.
Baking Soda: This great ingredient acts as a leavening agent that helps the cake rise.
Vinegar: Reacts with baking soda to create leavening and a soft texture.
Vanilla extract*: Enhances the cake’s flavor profile with a warm undertone.
Others: All-purpose flour, Granulated sugar, salt, and water
How to Make the Perfect Chocolate Rum Cake
Okay, time to work some magic in the kitchen.
1. Mix Dry Ingredients
First things first, in a large bowl*, mix all the dry ingredients, except the granulated sugar.
For best results, sieve* the ingredients. This removes any lumps from being formed in the flour mixture.
This step makes sure the batter ends up smooth and consistent. Easy peasy, right?
2. Mix Wet Ingredients
Then, in another small bowl, we’ll mix milk* and vinegar.
Let it rest for 1 to 2 minutes to form a buttermilk-like consistency. Add granulated sugar to this mixture and whisk until the sugar completely dissolves.
Now add the oil and a dash vanilla extract* to the buttermilk mix and stir again.
3. Make the Batter
Add the wet ingredients to the dry ingredients and mix. You can use either a whisk* or an electric mixer*.
Use it first on low speed and move it up to medium speed. It is best to avoid high speed as it might overmix the cake batter.
Mix till you no longer see any lumps.
To elevate the flavor, add 4 tablespoons of rum to the batter. Stir well to integrate the rum’s essence into the mixture.
4. Prepare Pan
Prepare your cake tin by greasing a 9-inch bunt cake mold* with butter. You can also use a 9-inch regular cake pan* lined with parchment paper*.
Carefully pour the cake batter into the prepared bundt pan. Tap lightly to release any trapped air bubbles
If you see any bubbles still hovering on top then pop them using a toothpick*.
5. Bake
Place it in a preheated oven. Bake at 350F for 30-40 minutes. Depending on the oven, this time could vary.
Stick a toothpick in after around 30 minutes – if it comes out clean, you’re golden and your cake is baked! If not, just give it a little more time.
Once the cake is baked, allow it to cool in the pan for approximately 30 minutes. Then, gently remove the cake from the mold and transfer it onto a wire rack*, letting it cool to room temperature.
How to Remove Bundt Cake without Ruining It?
Removing a bundt cake from the mold can be a delicate process. Here are few simple steps, you can ensure your cake comes out beautifully intact. Here’s how:
1. Once baked, let the cake cool for 5-10 minutes in the pan. This helps the cake contract slightly, making it easier to release from the sides of the pan.
2. Gently run a thin, flexible spatula or knife around the edges of the cake. This ensures it’s not sticking to the sides of the mold.
3. Then, place a wire rack over the base of the cake and carefully invert them. Give the pan a few gentle taps to help loosen the cake. The cake should slide out onto the rack/plate.
4. If it doesn’t release immediately, gently shake the pan from side to side or tap it lightly until the cake comes free.
5. If it’s still being a bit stubborn, just let it chill upside down for a bit – gravity’s got your back. The cake will release on its own as it continues to cool.
6. Once the cake is out, gently lift the pan off. If any part sticks, you can use your fingers or a spatula to help loosen it.
6. Rum Syrup/ Rum Glaze
As the cake cools, set a small sauce pan* on medium heat. Melt the unsalted vegan butter in the saucepan.
Combine it with granulated sugar, water, and rum. Bring the mixture to a boil, then let it simmer for about 4 to 5 minutes. This helps to infuse the syrup with a delightful range of flavors.
Remove the saucepan from heat and let the rum syrup cool to room temperature.
7. Applying Rum Syrup on the Cake
Ensure that both the cake and the rum syrup are at room temperature before proceeding.
Pour the rum syrup gradually over the cake, allowing it to absorb the liquid. Brush it on gently with a pastry brush* or even poke a few holes with a toothpick and let that syrup seep in.
Tips to Make the Best Vegan Rum Cake
- Choose high-quality vegan ingredients, including flour, cocoa powder, vegan milk, and oil, to ensure a rich and flavorful cake.
- Sift the dry ingredients, such as flour, cocoa powder, baking soda, and salt, to remove lumps.
- Avoid overmixing as it can result in very dense cake.
- Make sure all the ingredients are at room temperature before mixing. This promotes better emulsification and a smoother batter.
- Thoroughly grease the bundt cake mold to prevent sticking.
- Apply the rum syrup when both the cake and syrup are at room temperature. This allows the cake to absorb the syrup evenly.
- Consider Using a pastry brush* to evenly distribute the syrup over the cake’s surface, enhancing both flavor and moisture.
Storing Chocolate Rum Cake
If you plan to devour the cake within a day or two, you can store it at room temperature. Keep the vegan rum cake in an airtight container or covered with plastic wrap*.
Make sure the cake is completely cool before storing it to prevent moisture buildup.
For longer storage, store it in the fridge. It can be stored in an air-tight container in the refrigerator for up to a week.
This cake also freezes beautifully! I recommend wrapping individual slices of the cake in plastic wrap followed by aluminum foil to prevent freezer burn. It can be kept in the freezer for up to 3 months.
When ready to enjoy, allow the cake to thaw in the refrigerator overnight before bringing it to room temperature.
Vegan Rum Cake Serving Suggestions
You can serve a slice of vegan rum cake with a dollop of whipped coconut cream. Its creamy and mildly sweet taste pairs wonderfully with the cake’s richness. It can also be served with vegan ice cream.
Drizzle vegan chocolate over each slice if you want a more chocolatey flavor. You can also sprinkle chopped nuts or toasted coconut flakes* on top. They add an interesting texture and complement the flavor of the rum.
If you are a fan of contrasting flavors, you can grate some lemon or orange zest over the cake slices.
You can also add a handful of fresh berries on top of the cake. This enhances the cake’s presentation as well as adds a tinge of tartness to the cake.
Make Ahead Options
This vegan rum cake can be made a day or two ahead.
For the best flavor, I like to make the rum cake and soak it with half of the sauce the day before I plan to serve it. Once it’s completely cool, wrap it or cover it. At serving time, drizzle each piece with a bit of the remaining sauce.
You also have the option of preparing rum syrup a few weeks to a month in advance. Store it in the refrigerator till you are ready to use it.
Chocolate Rum Cake Variations
- Add a layer of chopped nuts, such as pecans or walnuts, to the bottom of the bundt cake pan before pouring in the batter. This creates a crunchy and flavorful nut crust.
- Incorporate warm spices like cinnamon, nutmeg, or cloves into the dry ingredients for a cozy and aromatic twist on the classic rum cake.
- If you want more chocolate in the recipe, fold in vegan chocolate chips into the batter.
- You can make a more traditional recipe by adding rum-soaked dried fruits like raisins, currants, and apricots into the batter.
- Use coconut rum instead of regular rum to add a tropical twist to your cake.
- Make this recipe kid-friendly by omitting rum. Instead, drizzle the cake with a vegan caramel glaze* or maple syrup* for a rich and sweet topping.
Commonly Asked Questions
Yes, you can substitute rum with a different type of alcohol like brandy, whiskey, or bourbon. However, keep in mind that it will taste different than a rum cake.
If you’re looking to replace rum in a cake, you can use rum extract is a good non-alcoholic option. Brewed coffee or water/vegan milk can also replace the rum in the recipe.
During baking, some alcohol does evaporate, but not all. The syrup added post-baking reintroduces alcohol flavor. For a no-alcohol cake, rum extract or other substitutes can be used.
Non-dairy milk alternatives like almond milk, soy milk, oat milk, or coconut milk can work well in vegan recipes, including vegan rum cake. Opt for unsweetened varieties to avoid altering the cake’s sweetness.
LOOKING FOR MORE CAKE RECIPES??
Here are some of my favorite ones, that I am sure you would love –
Vegan Rum Cake
Equipment
- 1 whisk
Ingredients
Cake
- 3 cup All purpose flour*
- 2 cup Granulated sugar
- 1 cup Unsweetened cocoa powder*
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 2 cup Vegan milk*
- 1 cup Oil
- 2 tsp Vanilla extract*
- 4 tsp Vinegar*
- 4 tbsp Rum
Rum Syrup
- 1/2 cup Unsalted vegan butter
- 1 cup Granulated sugar
- 1/4 cup Water
- 1/2 cup Rum White or Dark rum
Instructions
Making the cake
- Preheat over to 350 F.
- Sieve all the dry ingredients, except the granulated sugar, into a large bowl and mix.
- In a smaller bowl, mix in the milk* and vinegar and let it stand for 1 to 2 minutes to turn into buttermilk.
- Now add in the granulated sugar and whisk till all the sugar dissolves.
- Now add in the oil and vanilla extract to the buttermilk mix and stir again.
- Add wet ingredients into the dry ingredients and mix till everything is evenly combined and no lumps are seen. Do not overmix.
- Add in 4 tablespoons rum and mix again.
- Grease a 9 inch bundt cake mold* (or line a 9 inch cake pan* with parchment paper* and grease it).
- Pour batter into it. Gently tap the mold on a table top to remove air bubbles.
- Place in the oven for 30 to 40 minutes. Starting at 30 minutes, check if the cake is done by inserting a skewer and see if it comes out clean.
- Once baked, let it cool in the pan for 30 min. Then remove from the cake mold and let it cool to room temperature on a wire rack.
Making the rum syrup
- While the cake is cooling, heat up a small saucepan on medium heat.
- Add butter, let it melt and then mix in the sugar, water and rum.
- Bring it to a boil and then let it simmer for 4 to 5 minutes.
- Remove from heat and let it cool to room temperature over a wire rack*.
Applying rum syrup on the cake
- Once both the cake and the rum syrup has cooled down to room temperature, pour the rum syrup over the cake, little by little using a spoon.
- Using a pastry brush*, evenly brush the syrup around the cake
- Cut and slice and pour a generous amount of syrup over it and serve.
Video
Notes
- Choose high-quality vegan ingredients, including flour, cocoa powder, vegan milk, and oil, to ensure a rich and flavorful cake.
- Sift the dry ingredients, such as flour, cocoa powder, baking soda, and salt, to remove lumps.
- Avoid overmixing as it can result in very dense cakes.
- Make sure all the ingredients are at room temperature before mixing. This promotes better emulsification and a smoother batter.
- Greasing the Pan: Thoroughly grease the bundt cake mold to prevent sticking.
- Apply the rum syrup when both the cake and syrup are at room temperature. This allows the cake to absorb the syrup evenly.
- Consider Using a pastry brush to evenly distribute the syrup over the cake’s surface, enhancing both flavor and moisture.
Tried This Recipe??
Let me know in the comment section and share your feedback!
Don’t forget to share it with your friends and family!!
Also check out this list of 23 amazing and eggless cheesecake recipes! Lot of vegan and gluten-free options available as well!
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About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
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The moist of this cake is insane. I love it so much. What a treat.