Vegan Coconut Rum Cake
I created this cake recipe one cold and gloomy winter day but it’s tasty any time of the year. It’s a floofaaaay spicy delight and a huge favourite with everyone I’ve offered a slice to. In fact, one day I had to bake it twice because we ran out!
- 50g coconut sugar
- 50g white caster sugar
- 150g brown sugar
- 210g margarine substitute (I use Pure brand for baking)
- 50g desiccated coconut
- 50g coconut flour
- 250g plain flour
- 4 tbsp baking powder
- ½ tsp salt
- 1tsp mixed spice
- 320ml vegan buttermilk (combine 300ml plant milk (I use soya or oat) and 20ml lemon juice or cider vinegar)
- 6tbsp rum
- 1tbsp vanilla
- Turn oven on to heat up to 170 while your preparing your batter.
- your vegan buttermilk and leave to curdle while you get the rest of the cake batter ready.
- Combine sugars and margarine – whisk until smooth and creamy (about 1 minute on an electric mixer or 3 mins by hand).
- Add the rest of the ingredients to the bowl at the same time and mix until just combined then stop so that you don’t overwork the raising agent.
- You should have a very thick batter (a soft drop consistency) which will flop off the spoon when a scoop is raised. If it doesn’t flop off the spoon then mix in one tablespoon of plant milk at a time, until you get the soft drop consistency.
- Pour into a greased and lined 20 cm deep round tin or bread tin, smooth the top and bake for 45 mins or until done.
- Cool completely and then frost as desired. In the photo below I have made frosting with 100ml vegan margarine, 300g icing sugar and 2 tbsp run.