Easiest Way to Prepare Yummy Vegan Chocolate Rum Cake with Sticky Rum Glaze

easiest way to prepare yummy vegan chocolate rum cake with sticky rum glaze

Vegan Chocolate Rum Cake with Sticky Rum Glaze. Place a plate over the cake and turn over to remove then place final serving plate on top and invert again. Prick the cake with a fork gently all over. Pour the warm glaze over the cake with as spoon carefully.

Vegan Chocolate Rum Cake with Sticky Rum Glaze After baking the cake I felt like making it a little more decadent so I topped it with a sticky rum glaze. My rum glaze in nothing but honey, rum and cocoa. If you want the cake to be completely vegan just replace the honey with maple syrup, sugar syrup or any other liquid sweetener of your choice. You can have Vegan Chocolate Rum Cake with Sticky Rum Glaze using 18 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegan Chocolate Rum Cake with Sticky Rum Glaze

  1. Prepare 3 cup of sorghum flour.
  2. It’s 1 1/2 cup of sugar or sugar substitute.
  3. Prepare 8 tbsp of cocoa.
  4. Prepare 1 tbsp of baking soda.
  5. Prepare 1 tsp of baking powder.
  6. You need 1 tsp of salt.
  7. Prepare 2 tsp of vanilla.
  8. Prepare 1/4 cup of coconut rum.
  9. You need 2 tsp of vinegar.
  10. It’s 1/2 cup of grapeseed oil.
  11. It’s 1 cup of strong coffee.
  12. You need 1 cup of water.
  13. You need of glaze.
  14. Prepare 4 tbsp of maple syrup.
  15. It’s 4 tbsp of coconut rum.
  16. It’s 2 tbsp of cocoa powder.
  17. Prepare 1/2 tsp of instant coffee granules.
  18. It’s of sliced strawberries for decorating.

To make a chocolate rum cake, simply substitute rum for the water and glaze it with rum glaze. Here's a basic rum cake recipe. This recipe is a good jumping-off place for you to use your creativity and imagination to change the flavors. After baking the cake I felt like making it a little more decadent so I topped it with a sticky rum glaze.

Vegan Chocolate Rum Cake with Sticky Rum Glaze instructions

  1. Mix all the dry ingredients well. Make a well in the center and add the wet ingredients one by one. Stir well to combine everything. Do not have to over mix the batter. Just stir gently..
  2. Pour it into a round cake pan sprayed with non stick spray. Bake in a preheated 350°F oven for approximately 35 minutes. It’s cooked when the top is lightly cracked and a toothpick inserted comes out clean. Do not overcook the cake or else the crust will be too hard. Let the cooked cake cool for 5 minutes in the pan..
  3. While the cake is cooling get the glaze ready. Combine maple syrup, rum and cocoa powder & coffee granules. Gently heat until everything is combined. Do not boil it..
  4. Place a plate over the cake and turn over to remove then place final serving plate on top and invert again. Prick the cake with a fork gently all over. Pour the warm glaze over the cake with as spoon carefully. Make sure the entire surface is covered with the glaze. Do it slowly giving it time to seep in..
  5. Slice strawberries and place decoratively on top. The remaining cake will only taste better the next day. It’s yummy with a cup of hot coffee or a scoop of vanilla ice-cream!.

My rum glaze in nothing but honey, rum and cocoa. If you want the cake to be completely vegan just replace the honey with maple syrup, sugar syrup or any other liquid sweetener of your choice. Mix with a spoon, taking care not to over mix. Signature Chocolate Almond Rum Cake: Dark chocolate cake, rum, almond and butter-rum & raspberry glaze. Pumpkin Raisin Rum Cake: Pumpkin spice cake with raisins, pecans, rum and finished off with a butter-rum glaze.

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