Vegan Rum Cake


Cake batter (A)
  • 260g cake flour, sifted
  • 40g cocoa powder, sifted
  • 160g fine sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Cake batter (B)
Cake batter (C)
  • 220ml boiling water
  • 1 Tablespoon instant coffee granules

Rum Syrup:

  • 50ml water
  • 50g sugar
  • 20ml rum

Coconut Ganache:


  1. Mix Cake batter (A) ingredients together in a big bowl.
  2. Mix Cake batter (B) ingredients together in another bowl. Pour mixture (B) into mixture (A). Whisk till combined.
  3. Pour in Cake batter (C),  whisk till smooth. Pour into 7” lined cake tins. Bake in a preheated oven @170C for 25mins
  4. To make the rum syrup, bring the sugar & water to a boil. Remove from the heat to cool down before adding rum.
  5. To make the coconut ganache, heat up Kara UHT Coconut Cream & salt in a pot over medium low heat. Pour the heated coconut cream over the chocolate. Stir the mixture till smooth & glossy. Stir in rum. Let the mixture cool & thicken
  6. To assemble the cake, brush one piece of cake with rum syrup & spread with a thin layer of ganache; place the second piece of cake on top & add some syrup & ganache. Top with the last piece of cake layer with rum syrup.
  7. Frost the whole cake & decorate as desired


Source & Credits: @meowcathy16

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