Boozy Chocolate Cake

Boozy Chocolate Cake

This is a vegan take on the classic rum cake, and it’s just as chocolatey and delicious as you remember!  The secret to this famous cake is a buttery rum glaze that soaks into the cake to make it extra moist.  While it’s not really a healthy recipe nor made with whole foods, the walnuts on top do add a little crunch and healthy fats.  Enjoy this scrumptious cake alongside my decadent Dark Mystery Truffles for a chocoholics dream!  

Boozy Chocolate Cake
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Boozy Chocolate Cake

Not a speck of dairy butter or eggs goes into this classic creation, yet it tastes buttery rich and incredibly moist. Serve it at your next party or event and watch everybody go back for seconds!
Course Dessert
Keyword Vegan Chocolate Rum Cake, Dairy-Free Rum Cake, Chocolate Rum Cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1/2 cup chopped walnuts
  • 2 1/4 cups flour, all purpose
  • 3/4 cup cocoa
  • 1 1/2 cups white sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups vegan soured/buttermilk (see Note below)
  • 1/4 cup rum
  • 3 tsp vanilla extract
  • 1/2 cup canola oil (or melted coconut oil)
  • 1 1/2 tbsp white vinegar (or apple cider vinegar)
  • 1/4 cup applesauce (unsweetened)
  • RUM GLAZE
  • 1/2 cup vegan butter (I like Country Crock Plant Butter, almond oil)
  • 1 cup white sugar
  • 1/4 cup rum
  • 1/4 cup water

Instructions

  • Preheat the oven to 350 degrees F. Grease a bundt or angel food cake pan with oil then dust with flour. Sprinkle chopped walnuts evenly over bottom of pan.
  • Sift together the dry ingredients in a large mixing bowl.
  • Add the wet ingredients. Mix with a hand mixer until thoroughly combined and free of lumps.
  • Pour into prepared baking pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. When cake is almost done baking, make glaze: Combine all ingredients in a saucepan and bring to a boil. Cook for 2-3 minutes.
  • Remove cake from oven, let cool for 10 minutes in pan. Run a sharp knife around the edge to loosen sides, put plate on top and flip to over to remove cake from pan to plate.
  • With a toothpick, poke holes all over top of cake. Pour glaze immediately over warm cake in batches. Let each batch absorb before drizzling over another batch. Use up all of glaze.
  • Cool, slice and enjoy!

Notes

To make sour milk/buttermilk:  Add 1 tbsp white or apple cider vinegar to 1 1/4 cup unsweetened vanilla almond milk.   Let sit for about 10 minutes to curdle or sour.  
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EJohnson
EJohnson
June 5, 2020 6:20 pm

The white flour is a real problem because no one should be eating gluten unless they test negative for a stool analysis. Read ‘Toxic Staple’ by Anne Sarkasian

EJohnson
EJohnson
June 5, 2020 9:15 pm

You provide a wonderful and beautiful site for the plant based and health-conscious community. Thank you for offering a wide array of delicious recipes and resources.

Almost_vegan
Almost_vegan
December 26, 2020 7:01 am

I’d love to try this recipe! Could you please provide the measurements in metric units?
Thank you!


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