Vegan Chocolate Rum Cake with Sticky Rum Glaze

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19.11.11

Vegan Chocolate Rum Cake with Sticky Rum Glaze


Past few days have been really lazy, easy and relaxing! Guess why… My internet connection has been down on and off, which meant I had no internet/computer time… It’s amazing how much of our life revolves around internet. Suddenly I had nothing much to do at all… I would wake up in the morning and just sit and have my tea, spend hours cuddling with my daughter in the bed, play with her all day long. I went for a haircut, book shopping, took daughter out for long long walks, cooked a lot and didn’t work. I also baked this delicious cake and ate a lot of it. lol…

I just realized that I hadn’t shared any dessert recipe on my blog for a long time. I was wondering what I could bake for all my readers. When in doubt bake a chocolate cake is my motto… One can never have too much chocolate. And one can never have too many chocolate cake recipes too ;)

As always I wanted to experiment with a vegan cake but this time an indulgent one. What can make chocolate better? Alcohol! I decided to bake a chocolate cake with RUM… Just the thought was enough for me to smile.

 

An easy recipe for lazy bakers ;)

 

I am a lazy baker; I usually go for recipes which do not require more than two bowls and a spoon. I also like to make something out of staple pantry ingredients. This time I thought I will try the very reliable ‘Wacky Chocolate cake’ recipe.  There are hundreds of variations of this vegan recipe all over the net and each one of them looked absolutely sinful to me. I tried my version with a few tweaks depending on what I had on hand. I used one cup AP flour, one cup whole wheat flour and one cup of sorghum flour. I also used just 1 tsp baking soda and baking powder as that’s all I had in the kitchen (I know… that’s really sad) My cake has olive oil once again and I used 1 cup coffee and 1 cup water instead of 2 cups of water for a more depth of flavor. And of course I added rum to the batter J

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. Feel free to increase the amount of rum in the glaze… it really will not harm you or the cake ;)

Cake turned out perfect as expected. It’s rich, dense and dark. It’s not a light fluffy cake as I am not a fan of such chocolate cakes. I like them dark and slightly bitter and strong! Cake itself is not too sweet (I reduced the sugar from the original recipe) but with the glaze it was perfect. You can make this with only all purpose flour for a lighter cake but I was alright with texture. Though the cake tasked great fresh with some extra drizzle of the glaze, I felt like it was a lot better the next day.  All the glaze had seeped in and made the cake more moist and somehow the rum and chocolate flavors got more intense.

This vegan cake made me happy. Bake this today…

 

It was hard not to eat the batter itself!

 

I decided to bake it instead of eating it with a spoon…

 

Cocoa is magical!

 

Look at those glorious cracks on the cake

 

Using butter paper was a good idea… I didn’t have to wait for too long

 

This cake can’t wait for rum to be poured on it

 

Prick the cake with a fork gently all over.

 

oooooh!

 

Rich, dense dark and slightly bitter… chocolate rum cake

 

A cake that made me happy :)

 

Ingredients:

  • 1 cup sorghum flour
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 – 1 ½ cup sugar
  • 6-8 tbsp cocoa
  • 1 tbsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp vanilla
  • ¼ cup rum of your choice
  • 2 tsp vinegar
  • ½ cup olive oil
  • 1 cup strong coffee
  • 1 cup water

Glaze:

  • 4 tbsp honey/maple syrup
  • 4 tbsp rum of your choice
  • 2 tbsp cocoa powder

 

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. Pour it into a round cake pan which is lined with butter paper. Bake in a preheated oven for approximately 30-35 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.

While the cake is cooling get the glaze ready. Combine honey/maple syrup, rum and cocoa powder. Gently heat it till everything is combined. Do not boil it.

Take the cake out of the pan and remove the extra butter paper. Prick the cake with a fork gently all over. Now pour the 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.

Serve the cake immediately with some extra glaze drilled 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!

 

 

 

 

 

 

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