How to Prepare Perfect Vegan Chocolate Rum Cake with Sticky Rum Glaze

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 😉. · This rum cake recipe is made from scratch, with rum baked into a delicious yellow bundt cake and drizzled with a butter-rum sauce.

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 glaze soaked into cake. The result was what you see here, a rum cake with a chocolate & rum glaze. You can cook Vegan Chocolate Rum Cake with Sticky Rum Glaze using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vegan Chocolate Rum Cake with Sticky Rum Glaze

1. You need 3 cup of sorghum flour.
2. It's 1 1/2 cup of sugar or sugar substitute.
3. You need 8 tbsp of cocoa.
4. You need 1 tbsp of baking soda.
5. It's 1 tsp of baking powder.
6. You need 1 tsp of salt.
7. Prepare 2 tsp of vanilla.
8. You need 1/4 cup of coconut rum.
9. It's 2 tsp of vinegar.
10. You need 1/2 cup of grapeseed oil.
11. You need 1 cup of strong coffee.
12. Prepare 1 cup of water.
13. Prepare of glaze.
14. Prepare 4 tbsp of maple syrup.
15. It's 4 tbsp of coconut rum.
16. Prepare 2 tbsp of cocoa powder.
17. Prepare 1/2 tsp of instant coffee granules.
18. You need of sliced strawberries for decorating.

As is often the case with most of my cooking, it's steeped in alcohol. 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. Champagne Cake With Roasted Blueberries [Vegan].

Vegan Chocolate Rum Cake with Sticky Rum Glaze step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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!.

This cake is rich, chocolatey, and made extra special with the addition of coconut and spiced rum. Whether you like coconut or not (who doesn't like coconut?!), you have to. For the rum glaze, you will more dark rum, powdered sugar, and a little bit of milk. While the cake is baking, whisk together the powdered. A decadent rum cake made from scratch soaked with a rum glaze and drizzled with a rum icing glaze!