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Vegan rum cake for the holidays

This lush vegan rum cake for the holidays is a flavorful combination of dark cocoa powder and rum with a little citrusy zing in the frosting.
Prep Time10 mins
Cook Time25 mins
Course: Dessert
Cuisine: gluten-free, vegan
Keyword: christmas, holiday season, rum cake
Servings: 8
Author: Tiina @myberryforest

Equipment

Ingredients

Rum cake

  • 130 g / ~2 dl light gluten-free flour mix I'm using one with a mix of rice flour, buckwheat flour, corn flour (non GMO) and psyllium.
  • 40 g / ~1 dl almond flour
  • 20 g / ~0,5 dl dark cocoa powder
  • 130 g / ~1,5 dl sugar
  • 1,5 tsp baking powder
  • 0,5 tsp vanilla bean powder
  • 0,5 tsp salt
  • 130 ml oat based cooking cream (neutral flavor) also thick coconut milk or coconut cream will work
  • 50 ml rum
  • 100 ml neutral oil such as melted neutral coconut oil

Frosting

  • 2 dl / a bit less than 1 cup powdered sugar
  • 1,5 tbsp rum
  • 1 tbsp oat cream or coconut cream
  • 1 tbsp lemon juice
  • Optional: Cranberries and mint leaves for decoration.

Instructions

  • Preheat oven to 200 C / 392 F and line the bottom of a pan with parchment or grease the pan well.
  • Mix all dry ingredients in a bowl.
  • Add cream, rum, oil and mix well.
  • Pour batter into the baking pan and bake for about 25 min or until toothpick test comes out clean.
  • Let cool in the pan before removing.
  • Mix frosting ingredients and adjust ingredients to taste and preferred consistency.
  • Coat the cake with frosting and decorate with cranberries and mint leaves (optional, but looks very festive!). Enjoy this delightful winter cake!