Rum Cake Recipe from Caribbean Vegan

vegan rum cake

Photo credit: Matthew Benson

By Taymer Mason

There are two common rum cakes in the Caribbean. One, called “black cake,” is made during Christmas holidays and for weddings using rum-soaked fruit. The other is made like a regular cake and has a buttered rum glaze, which is this recipe.

Cake, Serves 8

  • ¼ cup (60 ml) plus 2 tablespoons dark rum, preferably Mount Gay
  • ¼ cup (60 ml) white rum, or additional dark rum
  • 2 tablespoons falernum (see Island Tips)
  • ½ cup (75 g) raisins
  • ½ cup (115 g) vegan margarine
  • ½ cup (115 g) vegetable shortening
  • 1 cup (200 g) light brown sugar
  • 2 tablespoons warm water
  • 1 tablespoon Ener-G egg replacer
  • 1 teaspoon vanilla essence, or ½ teaspoon vanilla extract
  • 2 cups (250 g) unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pink or sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 cup (240 ml) nondairy milk
  • 1 tablespoon molasses

Rum Glaze

  • ¼ cup (60 g) vegan margarine
  • ¼ cup (60 ml) water
  • 3 tablespoon brown sugar
  • 1 teaspoon vanilla essence, or ½ teaspoon vanilla extract
  • ¼ cup (60 ml) dark rum, preferably Mount Gay

 Instructions

  1. To make the cake, pour ¼ cup (60 ml) of the dark rum, the white rum, and the falernum over the raisins and let them soak overnight in a covered container.2. Preheat the oven to 350°F (180°C). Grease a 9 × 3-inch (23 × 8 cm) Bundt pan.3. Cream the margarine and shortening with the sugar until fluffy using an electric mixer. Whisk the water and egg replacer together, then add to the sugar mixture, along with the vanilla essence. Stir until evenly incorporated. Add the flour, cinnamon, salt, baking powder, and baking soda and mix until just incorporated.
  2. Stir the vinegar into the milk, then mix into the batter. Fold in the raisins and their liquid, the molasses, and the remaining 2 tablespoons of dark rum.5. Scrape the batter into the prepared pan and bake for 35 to 40 minutes, until brown and the top of the cake springs back when gently pressed.6. Meanwhile, make the glaze. Combine the margarine, water, brown sugar, and vanilla essence in a small saucepan over low heat. Cook, stirring frequently, until the sugar has dissolved. Turn off the heat and stir in the rum. 7 Glaze the cake as it cools. Let cool completely before serving.

ISLAND TIPS

Falernum is a flavored syrup from the West Indies. It is full of tropical flavors, including lime, ginger, and almond. Look for it in well-stocked liquor stores. For a stunning presentation, toss slivered almonds with sugar over medium heat for a few seconds and decorate the cake.

Recipe from Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion, Expanded Second Edition © Taymer Mason, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.  theexperimentpublishing.com

Buy book on Amazon.com: Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine

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