Vegan Rum Cake

bundt chocolate rum cake cut with one piece placed on a plate

Indulge in the rich and moist goodness of our vegan rum cake - a delectable dessert that's completely egg-free and dairy-free. Discover the perfect recipe to satisfy your sweet cravings today.

5 from 1 vote

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Prep Time 30

Bake Time 30

Total Time 1

Course Desserts

Cuisine American

Servings inch bunt cake

Equipment

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

Tips

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.

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 also 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.

Keyword chocolate cake, chocolate rum cake, rum cake

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