Vegan Rum Cake

5 from 1 vote

My vegan rum cake is super moist and flavorful, made with a vanilla, rum-spiked batter, and drizzled in a buttery rum syrup. A big slice of this is absolutely heavenly with some fresh fruit, vegan ice cream, or all by itself!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 519kcal

Author: Alissa Saenz

Equipment

1 10-inch bundt pan

Ingredients

For the Cake

1 cup unflavored and unsweetened non-dairy milk, divided
¼ cup ground flaxseeds
3 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup organic granulated sugar
¾ cup organic brown sugar
⅔ cup vegetable oil
½ cup rum
2 teaspoons vanilla extract
½ teaspoon almond extract

For the Syrup

½ cup vegan butter
¼ cup water
1 cup organic granulated sugar
⅓ cup rum
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Make the Cake

Preheat the oven to 350°F.
Grease and flour the inside of a 10-inch bundt pan.
Stir ½ cup of the milk together with the flaxseeds in a large mixing bowl. Set the mixture aside and let it sit for at least 5 minutes, to allow the seeds to gel.
While the flax mixture sits, whisk the flour, baking powder, and salt together in a separate large mixing bowl. Set this aside for now.
Add the sugar and brown sugar to the bowl containing the flax mixture, then use an electric mixer at high speed to beat the ingredients together for about 1 minute, until the mixture becomes frothy.
Turn the mixer speed down to low. While running the mixer, slowly drizzle in the remaining ½ cup of milk, followed by the vegetable oil, rum, vanilla extract, and almond extract.
Begin beating the flour mixture into the wet ingredients, adding about a third at a time, and beating in each portion completely before adding more.
Pour the batter into the prepared cake pan.
Bake the cake for 50 to 60 minutes, until a toothpick inserted into the cake comes out clean of batter.

Make the Syrup

While the cake bakes, stir the butter, water, sugar, and rum together in a small saucepan and place it over medium heat. Bring the mixture to a boil while stirring frequently.
Once the mixture begins to boil, turn the heat down so that the mixture is cooking at a low simmer, and stop stirring. Let it simmer for 5 minutes.
Remove the pot from heat and stir in the vanilla.

Finish the Cake

Once the cake comes out of the oven, use a skewer or toothpick to poke holes in it, about a half inch apart. Pour about half of the glaze over the cake. If it's not absorbing, poke more holes or make them deeper. You can also just let the cake sit for a few minutes, and it will eventually absorb.
Place the cake on a cooling rack and let it cool completely.
Run a knife along the outer and inner edges of the cake to loosen it from the pan. Invert the cake onto a plate, then drizzle it with the remaining syrup.
Slice and serve.

Nutrition