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!
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.