Rum Cake
30m prep 1h 0m cook 2h ready
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
- 710 ml coconut flour
- 12.3 ml baking powder
- 2.46 ml sea salt
- 118 ml organic vanilla instant pudding mix
- 78.9 ml coconut shortening
- 78.9 ml vegan cashew butter or dairy grass-fed butter
- 414 ml coconut sugar or ¾ cup monk fruit sugar
- 4 large organic eggs
- 7.39 ml vanilla extract
- 118 ml dark Jamaican rum
- 118 ml water
- 59.1 ml coconut oil
- 237 ml chopped macadamia nuts optional
- 113 g vegan cashew butter or dairy grass-fed butter
- 59.1 ml water
- 78.9 ml homemade Papaya Molasses or agave syrup
- 118 ml overproof rum
- 2 medium chayote squash peeled
- 473 ml water
- 355 ml coconut sugar or ¾ cup monk fruit sugar
- 2 whole cloves
- 3 whole allspice berries
- 946 ml blackberries
- 2.46 ml ground cinnamon
- ground cloves
- 1.23 ml ground nutmeg
- ground allspice
- 29.6 ml freshly squeezed lime juice
- 29.6 ml arrowroot starch
- 1.23 ml sea salt
- 29.6 ml vegan cashew butter or dairy grass-fed butter chopped
- Flaky Pie Crust par-baked
- 118 ml coconut sugar or ¼ cup monk fruit sugar
- 177 ml almond flour
- 118 ml cubed cold vegan cashew butter or dairy grass-fed butter
- 29.6 ml 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 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.
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