Vegan Chocolate Rum Cake with Sticky Rum Glaze

Name: Vegan Chocolate Rum Cake with Sticky Rum Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 4 tbsp maple syrup; 4 tbsp coconut rum; 2 tbsp cocoa powder; 1/2 tsp instant coffee granules

Servings: persons

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
4 tbsp maple syrup
4 tbsp coconut rum
2 tbsp cocoa powder
1/2 tsp instant coffee granules

1
Mix all the dry ingredients well.
2
Make a well in the center and add the wet ingredients one by one.
3
Stir well to combine everything.
4
Do not have to over mix the batter.
5
Just stir gently.
6
Pour it into a round cake pan sprayed with non stick spray.
7
Bake in a preheated 350F oven for approximately 35 minutes.
8
Its cooked when the top is lightly cracked and a toothpick inserted comes out clean.
9
Do not overcook the cake or else the crust will be too hard.
10
Let the cooked cake cool for 5 minutes in the pan.
11
While the cake is cooling get the glaze ready.
12
Combine maple syrup, rum and cocoa powder & coffee granules.
13
Gently heat until everything is combined.
14
Do not boil it.
15
Place a plate over the cake and turn over to remove then place final serving plate on top and invert again.
16
Prick the cake with a fork gently all over.
17
Pour the warm glaze over the cake with as spoon carefully.
18
Make sure the entire surface is covered with the glaze.
19
Do it slowly giving it time to seep in.
20
Slice strawberries and place decoratively on top.
21
The remaining cake will only taste better the next day.
22
Its yummy with a cup of hot coffee or a scoop of vanilla ice-cream!

763

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cup sorghum flour, 1 1/2 cup sugar or sugar substitute, 8 tbsp cocoa, 1 tbsp baking soda, and more.

Yes, Vegan Chocolate Rum Cake with Sticky Rum Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!