Vegan Chocolate Rum Cake with Sticky Rum Glaze. My rum glaze in nothing but honey, rum and cocoa. If you want the cake to be completely vegan just replace the honey with maple syrup, sugar syrup or any other liquid sweetener of your choice. Feel free to increase the amount of rum in the glaze… it really will not harm you or the cake 😉.

But to keep this chocolate cake. I previously provided a vegan chocolate cake recipe called Vegan Vinegar Cake (ignore the photo that accompanies the vegan vinegar cake recipe, it defaulted to the green squash and I can't change it- it's not To make a chocolate rum cake, simply substitute rum for the water and glaze it with rum glaze. Vegan Chocolate Rum Cake (if it's vegan, it's healthy/good for you, right?!) Find this Pin and more on Sweets by Heidi Lerman Duerr. You can cook Vegan Chocolate Rum Cake with Sticky Rum Glaze using 18 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegan Chocolate Rum Cake with Sticky Rum Glaze

You need of sorghum flour.
It's of sugar or sugar substitute.
It's of cocoa.
It's of baking soda.
Prepare of baking powder.
You need of salt.
You need of vanilla.
You need of coconut rum.
You need of vinegar.
You need of grapeseed oil.
You need of strong coffee.
It's of water.
Prepare of glaze.
You need of maple syrup.
It's of coconut rum.
Prepare of cocoa powder.
It's of instant coffee granules.
Prepare of sliced strawberries for decorating.

At the bakery, Rather makes both cupcakes and bundt cake with this recipe. #rumcake #caribbeanrumcake #pecanrumcake Fall is here so its only right that I show you how to make the most Delicious Rum Cake with Butter Glaze to satisfy. Vegan or no, this is the cake you should turn to if you ever have a craving for a damp tea cake fragrant with citrus and sticky with a luscious glaze. To make the glaze, mix the marmalade and rum or vodka in a small saucepan. This cake is rich, chocolatey, and made extra special with the addition of coconut and spiced rum.

Vegan Chocolate Rum Cake with Sticky Rum Glaze instructions

Mix all the dry ingredients well. Make a well in the center and add the wet ingredients one by one. Stir well to combine everything. Do not have to over mix the batter. Just stir gently..
Pour it into a round cake pan sprayed with non stick spray. Bake in a preheated 350°F oven for approximately 35 minutes. It’s cooked when the top is lightly cracked and a toothpick inserted comes out clean. Do not overcook the cake or else the crust will be too hard. Let the cooked cake cool for 5 minutes in the pan..
While the cake is cooling get the glaze ready. Combine maple syrup, rum and cocoa powder & coffee granules. Gently heat until everything is combined. Do not boil it..
Place a plate over the cake and turn over to remove then place final serving plate on top and invert again. Prick the cake with a fork gently all over. Pour the warm glaze over the cake with as spoon carefully. Make sure the entire surface is covered with the glaze. Do it slowly giving it time to seep in..
Slice strawberries and place decoratively on top. The remaining cake will only taste better the next day. It’s yummy with a cup of hot coffee or a scoop of vanilla ice-cream!.

Pour the batter into the prepared pan, and sprinkle the top of the cake with the shredded coconut. Made cake for my mother's bridge group. Poked holes in top of cake with long two prong fork (after baking.) Then I used measuring cup to pour small amounts of glaze, repeating procedure after. Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled on top. For a delicious twist on the standard vegan cake flavors, try this Hawaiian rum cake made with flour, soy milk, vegan pudding mix and Hawaiian rum.