There’s something magical about the aroma of a freshly baked cake, especially when it’s infused with the rich flavors of rum. This vegan rum cake is a delightful treat that’s perfect for gatherings or cozy nights in. I remember the first time I made this cake; I had friends over for a game night, and I wanted to impress them with a dessert that would have everyone talking. The moment the cake came out of the oven, the warm, spiced scent filled the room, and I couldn’t wait to share it with my friends.
### Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened applesauce
– ½ cup coconut oil, melted
– ½ cup dark rum
– 1 cup almond milk (or any plant-based milk)
– 1 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ½ cup chopped walnuts or pecans (optional)
### For the Rum Glaze
– ½ cup powdered sugar
– 2 tbsp dark rum
– 1 tbsp almond milk
### Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little coconut oil and line the bottom with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk these dry ingredients together until they are well mixed.
In another bowl, mix together the melted coconut oil, unsweetened applesauce, dark rum, almond milk, and vanilla extract. Stir until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to a denser texture. If you’re using nuts, fold them in gently at this stage.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the rum glaze. In a small bowl, whisk together the powdered sugar, dark rum, and almond milk until smooth. If needed, adjust the consistency by adding more almond milk for a thinner glaze or more powdered sugar for a thicker glaze.
Once the cake is completely cooled, drizzle the rum glaze over the top. Let it set for a few minutes before slicing.
Serve your decadent vegan rum cake to friends and family, and watch as their eyes light up with surprise and delight. You might just convert a few skeptics into rum cake lovers like I did that night. Enjoy every moist, flavorful bite!