Recipe of Award-winning Vegan Chocolate Rum Cake with Sticky Rum Glaze
Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Steps to Make Any-night-of-the-week Vegan Chocolate Rum Cake with Sticky Rum Glaze. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Vegan Chocolate Rum Cake with Sticky Rum Glaze, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan Chocolate Rum Cake with Sticky Rum Glaze delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vegan Chocolate Rum Cake with Sticky Rum Glaze is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Vegan Chocolate Rum Cake with Sticky Rum Glaze using 18 ingredients and 5 steps. Here is how you can achieve it.
What's the story behind this recipe?
Ingredients and spices that need to be Get to make Vegan Chocolate Rum Cake with Sticky Rum Glaze:
- 3 cup sorghum flour
- 1 1/2 cup sugar or sugar substitute
- 8 tbsp cocoa
- 1 tbsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp vanilla
- 1/4 cup coconut rum
- 2 tsp vinegar
- 1/2 cup grapeseed oil
- 1 cup strong coffee
- 1 cup water
- glaze
- 4 tbsp maple syrup
- 4 tbsp coconut rum
- 2 tbsp cocoa powder
- 1/2 tsp instant coffee granules
- sliced strawberries for decorating
Steps to make Vegan Chocolate Rum Cake with Sticky Rum Glaze
- 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 sprayed with non stick spray. Bake in a preheated 350°F oven for approximately 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 maple syrup, rum and cocoa powder & coffee granules. Gently heat until everything is combined. Do not boil it.
- Place a plate over the cake and turn over to remove then place final serving plate on top and invert again. Prick the cake with a fork gently all over. Pour the warm 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.
- Slice strawberries and place decoratively 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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