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Epic Caribbean Rum Cake VEGAN

Delicious vegan Caribbean Rum Cake! Feel free to top with classic icing or not! This was a heavily requested video so i hope you guys enjoy in time for the Christmas season! I’m pretty sure this recipe is fine to be adapted with plant-based milk for those that do not consume alcohol 🙂

Recipe

Macerated Fruit mixture
200g dates, pitted
1kg mixed dried citrus peel, raisins, cranberries currants
Soaking
Wrey and Nephews
Red Lable Red Wine
Dark Rum

Cake batter
500g vegan butter room temp
2-4 tbsp browning
1 1/2 cup brown sugar (1 cup is enough for my sweetness levels)
113g unsweetened applesauce
Zest of one orange
1 tsp vanilla exract
3 cups of macerated fruit mixture
300g all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tbsp lemon juice
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground allspice

This mixture split into two cakes for me. Cooked for 90 mins 150 degrees c. Stick a knife through until it comes out clean to check its ready.



5 Comments

  1. Sofía González says:

    This looks great and would be even better with coquito (Puertorican coconut and rum drink like eggnog but it’s easily veganizable). 💗

  2. Bxd8 Pat says:

    Rachel thank you so much for this recipe. As a Jamaican and vegan I have to have cake. .

  3. annakay gooden says:

    Flaxseed can be used to replace the eggs. Very nice.

  4. Baby says:

    you’re making my Caribbean vegan dreams come true

  5. Susan Dixon says:

    ok…. you’ve convinced me, My Christmas cake.
    gonna give this a try. thanks so much.

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