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 😉.
Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. Fresh Cherry Cake with Chocolate Ganache 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 3 cup of sorghum flour.
- You need 1 1/2 cup of sugar or sugar substitute.
- You need 8 tbsp of cocoa.
- It’s 1 tbsp of baking soda.
- It’s 1 tsp of baking powder.
- You need 1 tsp of salt.
- It’s 2 tsp of vanilla.
- You need 1/4 cup of coconut rum.
- Prepare 2 tsp of vinegar.
- Prepare 1/2 cup of grapeseed oil.
- You need 1 cup of strong coffee.
- You need 1 cup of water.
- It’s of glaze.
- You need 4 tbsp of maple syrup.
- You need 4 tbsp of coconut rum.
- Prepare 2 tbsp of cocoa powder.
- It’s 1/2 tsp of instant coffee granules.
- You need of sliced strawberries for decorating.
This Canadian classic dessert is made up of a coconut and chocolate cookie base, a creamy custard layer, a topped with. A decadent rum cake made from scratch soaked with a rum glaze and drizzled with a rum icing glaze! While I do have a few of my favorite crowd-pleasing salads coming to the blog soon, I was feeling rather indulgent and decided this Rum Cake with Rum glaze. 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.
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!.
To make the glaze, mix the marmalade and rum or vodka in a small saucepan. Change up the spices or the liqueur in the glaze for variations. If you dont have a Donut pan, bake the batter in a cake pan. Rum Cake – traditional rum cake from scratch – no mixes. Light & fluffy topped with chopped pecans and soaked in a reduced sugared rum glaze.
