RUM CAKE
- 30m Prep Time
- 1h 0mCook Time
- 2h Ready In
A rum-soaked Bundt cake with a rich, buttery glaze. This Caribbean-inspired dessert can be made with vegan or dairy ingredients and features optional macadamia nuts.
Ingredients
- Coconut oil spray
- 3 cup coconut flour
- 2 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup organic vanilla instant pudding mix
- 1/3 cup coconut shortening
- 1/3 cup vegan cashew butter or dairy grass-fed butter
- 1 3/4 cup coconut sugar or ¾ cup monk fruit sugar
- 4 large organic eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup dark Jamaican rum
- 1/2 cup water
- 1/4 cup coconut oil
- 1 cup chopped macadamia nuts optional
- 1/4 lbs vegan cashew butter or dairy grass-fed butter
- 1/4 cup water
- 1/3 cup homemade Papaya Molasses or agave syrup
- 1/2 cup overproof rum
- 2 medium chayote squash peeled
- 2 cup water
- 1 1/2 cup coconut sugar or ¾ cup monk fruit sugar
- 2 whole cloves
- 3 whole allspice berries
- 2 pint blackberries
- 1/2 tsp ground cinnamon
- ground cloves
- 1/4 tsp ground nutmeg
- ground allspice
- 2 tbsp freshly squeezed lime juice
- 2 tbsp arrowroot starch
- 1/4 tsp sea salt
- 2 tbsp vegan cashew butter or dairy grass-fed butter chopped
- Flaky Pie Crust par-baked
- 1/2 cup coconut sugar or ¼ cup monk fruit sugar
- 3/4 cup almond flour
- 1/2 cup cubed cold vegan cashew butter or dairy grass-fed butter
- 2 tbsp gluten-free quick cooking oats
Nutrition (per serving, estimated)
Estimated based off 24 of 37 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 184 mg
- Iron: 3.97 mg
- Magnesium: 142 mg
- Phosphorus: 349 mg
- Potassium: 487 mg
- Zinc: 3.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Coconut oil spray
- 3 cup coconut flour
- 2 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup organic vanilla instant pudding mix
- 1/3 cup coconut shortening
- 1/3 cup vegan cashew butter or dairy grass-fed butter
- 1 3/4 cup coconut sugar or ¾ cup monk fruit sugar
- 4 large organic eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup dark Jamaican rum
- 1/2 cup water
- 1/4 cup coconut oil
- 1/4 lbs vegan cashew butter or dairy grass-fed butter
- 1/4 cup water
- 1/3 cup homemade Papaya Molasses or agave syrup
- 1/2 cup overproof rum
- 2 cup water
- 1 1/2 cup coconut sugar or ¾ cup monk fruit sugar
- 2 whole cloves
- 3 whole allspice berries
- 2 pint blackberries
- 1/2 tsp ground cinnamon
- ground cloves
- 1/4 tsp ground nutmeg
- ground allspice
- 2 tbsp freshly squeezed lime juice
- 2 tbsp arrowroot starch
- 1/4 tsp sea salt
- 1/2 cup coconut sugar or ¼ cup monk fruit sugar
- 3/4 cup almond flour
- 1/2 cup cubed cold vegan cashew butter or dairy grass-fed butter
- 2 tbsp gluten-free quick cooking oats
Prepare
- 1 cup chopped macadamia nuts, optional
- Peel 2 medium chayote squash
- Chop 2 tbsp vegan cashew butter or dairy grass-fed butter
- Flaky Pie Crust, par-baked
Let's Cook
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Step 1.
Preheat the oven to 325°F. Grease a 10-inch Bundt pan with coconut oil spray, then dust with coconut flour, tapping out excess.
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Step 2.
In a large bowl, whisk together 3 cups coconut flour (or a 50/50 mix of coconut and cassava flour), 2½ teaspoons baking powder, ½ teaspoon sea salt, and ½ cup organic vanilla instant pudding mix. Set aside.
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Step 3.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream ⅓ cup coconut shortening, ⅓ cup vegan cashew butter or dairy butter, and 1¾ cups coconut sugar (or ¾ cup monk fruit sugar) on medium-high speed until pale and fluffy, about 5 minutes.
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Step 4.
Add 4 large eggs one at a time on medium speed, scraping down the sides after each addition. Beat in 1½ teaspoons vanilla extract.
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Step 5.
In a small bowl or measuring cup, combine ½ cup dark Jamaican rum, ½ cup water, and ¼ cup coconut oil.
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Step 6.
With the mixer on low speed, alternately add the dry mixture and the rum mixture to the butter mixture in three additions, starting and ending with the dry mixture. Scrape down the sides between each addition.
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Step 7.
If using, sprinkle 1 cup chopped macadamia nuts evenly into the bottom of the prepared Bundt pan. Pour the batter over the nuts and spread evenly.
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Step 8.
Bake for 1 hour, or until a knife or skewer inserted into the center comes out clean. Remove from the oven and let cool in the pan on a wire rack while making the glaze.
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Step 9.
Make the glaze: In a small saucepan, combine ¼ pound vegan cashew butter or dairy butter, ¼ cup water, ⅓ cup homemade Papaya Molasses or agave syrup, and ½ cup overproof rum. Bring to a simmer over medium heat and cook for 4–5 minutes, until syrupy and the raw alcohol flavor is cooked out. Remove from heat and let cool slightly; it should still be warm when poured.
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Step 10.
Turn the cake out onto a serving plate. Using a knife or skewer, poke holes all over the top of the cake. Reserve about ¼ cup of the glaze for later. Spoon about ¼ cup of the remaining hot glaze over the cake, letting it soak in. Continue spooning glaze over the cake until all the glaze (except the reserved portion) is used.
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Step 11.
Let the cake cool completely. Once the reserved ¼ cup glaze is lukewarm and thickened, spoon it over the top of the cake, letting it drip down the sides. Let the glaze set before slicing and serving.