Our Moist And Flavorful Vegan Rum Cake Recipe

Vegan rum cake is a rich, tender dessert that brings bold flavor and a soft, melt-in-your-mouth texture. 

Traditionally made with eggs and butter, this plant-based version swaps in simple vegan ingredients for a cake that’s every bit as indulgent, without any dairy or animal products.

This moist and flavorful vegan rum cake brings a festive touch to any occasion, from holiday gatherings to a simple coffee break.

It’s made with pantry-friendly ingredients and just the right amount of dark rum for warmth and depth.

Why Vegan Rum Cake Is a Must-Try

This recipe balances sweetness, spice, and that signature boozy richness. The crumb is light but moist, and the rum glaze adds an extra layer of indulgence. 

It keeps well, travels beautifully, and only gets better after a day or two.

Here’s what makes it special:

• Moist, rich texture with just the right amount of sweetness
• Made completely without eggs, dairy, or processed mixes
• A simple rum glaze that soaks into every bite
• Perfect for holidays, dinner parties, or gifting
• Can be made in a Bundt pan or loaf tin for easy serving

Ingredients You’ll Need for Vegan Rum Cake

You don’t need anything fancy to make this plant-based cake. Just a few baking basics and your favorite dark rum.

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup organic cane sugar
• 1 tablespoon cornstarch
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Wet Ingredients

• 1 cup unsweetened plant milk (soy, almond, or oat)
• ⅓ cup neutral oil (such as avocado or sunflower)
• ¼ cup applesauce
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• ½ cup dark rum

For the Rum Glaze

• ¼ cup vegan butter
• ¼ cup brown sugar
• 2 tablespoons plant milk
• 2 tablespoons dark rum
• Pinch of salt

How to Make Vegan Rum Cake Step-by-Step

This cake comes together quickly with just one bowl and a small saucepan for the glaze. Here’s how to make it:

1. Preheat and prepare your pan
   Preheat the oven to 350°F (175°C). Lightly grease a Bundt pan or loaf tin and dust with flour, tapping out the excess.
   
2. Mix the dry ingredients
   In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
   
3. Add the wet ingredients
   Pour in the plant milk, oil, applesauce, vinegar, vanilla, and rum. Stir until the batter is smooth and well combined.
   
4. Bake
   Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
   
5. Make the glaze
   While the cake bakes, melt the vegan butter in a small saucepan over low heat. Add the brown sugar, plant milk, rum, and salt. Simmer for 2 to 3 minutes, stirring often. Set aside.
   
6. Glaze and cool
   Once the cake is out of the oven, poke small holes across the top using a toothpick or skewer. Pour half the warm glaze over the cake while it’s still in the pan. Let it soak for 15 minutes before turning it out onto a cooling rack. Drizzle the remaining glaze over the top once cooled.

Optional Flavor Variations

This cake is easy to customize with other warm flavors or textures. Here are a few ideas to try:

• Coconut twist: Replace some of the plant milk with coconut milk and sprinkle toasted coconut on top.
• Nutty version: Fold in ½ cup chopped pecans or walnuts to the batter before baking.
• Citrus touch: Add 1 tablespoon orange zest to the batter for brightness.
• Spiced glaze: Add a pinch of cinnamon or cloves to the glaze for extra warmth.

Serving Suggestions for Vegan Rum Cake

This cake is delicious on its own, but also pairs well with:

• A scoop of vegan vanilla ice cream
• Coconut whipped cream
• Fresh berries or orange slices
• A hot cup of coffee or spiced tea

It’s rich enough for special occasions but simple enough to make any time.

How to Store Vegan Rum Cake

Vegan rum cake stores beautifully and often tastes even better the next day. Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 5 days. 

To freeze, wrap slices individually and thaw at room temperature before serving.

Final Thoughts

This vegan rum cake delivers all the flavor and texture of the classic version, with no eggs or dairy required. 

With its tender crumb, spiced notes, and boozy glaze, it’s a standout dessert for gatherings, holidays, or cozy nights in. 

It’s easy to make, wonderful to share, and full of flavor from the first bite to the last.

Our Moist And Flavorful Vegan Rum Cake Recipe

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• Dry Ingredients

• 2 cups all-purpose flour

• 1 cup organic cane sugar

• 1 tablespoon cornstarch

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• Wet Ingredients

• 1 cup unsweetened plant milk (soy, almond, or oat)

• ⅓ cup neutral oil (such as avocado or sunflower)

• ¼ cup applesauce

• 1 tablespoon apple cider vinegar

• 2 teaspoons vanilla extract

• ½ cup dark rum

• For the Rum Glaze

• ¼ cup vegan butter

• ¼ cup brown sugar

• 2 tablespoons plant milk

• 2 tablespoons dark rum

• Pinch of salt

Directions

• Preheat and prepare your pan
• Mix the dry ingredients
• Add the wet ingredients
• Bake
• Make the glaze
• Glaze and cool