Vegan Rum- Just Like to 1970's Classic!
This vegan rum cake is incredibly moist, rich, and soaked in a buttery rum sauce. This simple yet indulgent pound cake is the perfect dessert for any occasion from a weeknight dinner to a showstopper dessert during the holidays.
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Servings: 16
Calories: 412kcal
Ingredients
For the Rum Cake:
- 1 cup plant-based milk
- 1/2 cup dark rum*
- 2/3 cup extra-firm silken** tofu***
- 3/4 cup neutral oil (eg avocado, canola, etc)
- 3 tbsp apple cider vinegar or white vinegar
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 3/4 cup granulated sugar
- 4 tbsp vegan custard powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
For the Rum Glaze:
- 1/2 cup vegan butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup dark rum
- 1/4 tsp salt
Instructions
For the Rum Cake:
- Preheat the oven to 350ºF. Prepare a 12-cup bundt pan – wipe down with non-hydrogenated shortening. Do not use vegan butter or margarine. If using cooking spray, do this just before you add the batter so the spray doesn't drip down the pan.
- Combine the milk, rum, tofu, oil, vinegar, and vanilla in a blender – blend on high until completely smooth scraping down the sides as necessary.
- In a large bowl, sift the flour, sugar, custard powder, baking powder, baking soda and salt.
- Make a shallow well, and pour in the wet ingredients into the dry. Mix with a spoon, taking care not to over mix. Pour into the prepared bundt pan and bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted comes out clean or with a few baked crumbs. Let the cake cool in the pan for 10 minutes then invert onto a cooling rack.
For the Rum Glaze:
- While the cake cools, prepare the rum glaze. In a small saucepan, combine the vegan butter, water, sugar and salt over medium heat. Bring to a boil, stirring continuously for 5 minutes taking care not to let it boil over. Remove from heat and mix in the rum – be careful, the mixture will bubble vigorously.
- Wash and dry the bundt pan, place over the cooling cake and invert the cake back into the pan. Pour the half of the hot rum syrup all over the cake, down the sides and let soak for an hour, and finish cooling. If you pour the half of the sauce over it, you can save the rest to drizzle over the slices of cake at serving time. Otherwise, you can pour all of the rum glaze over the cake for soaking, both options are great. The cake is even better then next day.
Nutrition Info:
Calories: 412kcal | Carbohydrates: 56g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 326mg | Potassium: 135mg | Fiber: 1g | Sugar: 35g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Notes:
Storage instructions: Keep wrapped, or under a cake cover stored at room temperature for several days. To freeze, wrap up airtight for up to 1 month and defrost in the fridge before bringing to room temperature.
*dark rum gives this cake the nicest flavor compared with light rum or spiced rum.
**silken tofu is different than the tofus in the cooler section at the store. Silken tofu is usually sold in tetra-paks, blends up like custard and is almost flavorless. Do not use other types of tofu because they have a very different texture which does not blend smoothly.
***if you can't find silken tofu, may substitute with 1/2 cup applesauce
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