Yummy Rummy Cake

Munira is cooking us another delicious dinner, and wants rum cake! So I gave it a try. I googled and found a few recipes, and based this on two of them that looked good to me: A vegan coconut rum cake that was somewhat similar to my favorite vegan chocolate cake, and a brown sugar and molasses based rum glaze. I didn't have coconut oil, coconut extract, or enough coconut milk -- but most rum cakes aren't coconut anyway -- so I adapted and used a little more coconut flakes, ground by Larry in our mortar and pestle, instead. You could also make this without coconut flavoring.

I'm blogging this before I have tasted it, but it looks so pretty and the glaze was yummy on the spoon, so I'm optimistic. Update: Yes, it was Yummy! (New title suggested by Sandy :)

3 C flour (I use whole wheat)
2 C sugar
2 tsp baking soda
1 tsp salt
2 C coconut milk (or almond milk if you're not a coconut fan)
3/4 C canola oil
3 tsp white vinegar

If going with the coconut flavoring:
1/3 C shredded coconut
- or- try
1/2 cup chopped walnuts or pistachios

1/2 - 3/4 C dark brown sugar, firmly packed
2 T vegan butter
2 tsp molasses
1/3 - 1/2 C rum (add after above is simmered and removed from heat)

Note: If you want a white glaze -- particularly if you want a pretty bundt cake -- make another batch and mix in 2 C powdered sugar, and dribble over the top.

Preheat oven to 350 degrees. Prepare pan by rubbing with vegan butter. Note: This looks pretty in a bundt pan, but I don't have one, so I just used a 9x13 rectangular pan.

Microwave the milk for 1 minute. Whisk in the vinegar and set aside.

In a large bowl, add flour, sugar, baking soda, shredded coconut (if using), nuts (if using), and salt. Use your fingers to break up any chunks (esp. of baking soda. Mix well.

Mix the oil into the milk. Pour the wet ingredients into the dry and mix until just combined (do not overmix!)

Pour the batter into the cake pan and bake for 35-40 minutes.

Meanwhile, make the glaze. Add all the glaze ingredients except the rum to a saucepan and gently heat until bubbly and the sugar is dissolved. Remove the pan from the heat and add the rum.

When the cake is done, do the following while it's still warm: Use a knife to make several holes in the top. With a spoon, slowly spoon the glaze all around the top slowly, so that the glaze has time to sink in. If using  bundt pan, let the cake sit at least 10 minutes and then invert it onto a platter. Serve when cool! Nice with (vegan) ice cream.

See photos below. It's a pretty golden brown out of the oven! If you want an even prettier (e.g., bundt) cake with white glaze, make more rum glaze and add 2 C powdered sugar, then drizzle that over the top.

Ready to eat! Nice with (vegan) ice cream.

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