Vegan Coconut Rum Cake

Published on Friday 24th August 2018 by DJ Kirkby

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


  1. Turn oven on to heat up to 170 while your preparing your batter.
  2. your vegan buttermilk and leave to curdle while you get the rest of the cake batter ready.
  3. Combine sugars and margarine – whisk until smooth and creamy (about 1 minute on an electric mixer or 3 mins by hand).
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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