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 🙂


Macerated Fruit mixture
200g dates, pitted
1kg mixed dried citrus peel, raisins, cranberries currants
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.


  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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