I have to admit that I never tasted a rum cake before and never had any interest because I’m not a fan of rum. That’s until yesterday when I tasted a rum cake for the very first time and it was love at first sight. Yesterday evening I could not the get that darn cake out of my mind so I made one and added lemon glaze which just took it from great to fabulous.
I based the recipe on one from Quirky knit girl who in her turn adapted it from Vegan Thyme. I changed it a just a little by using spelt flour instead of all-purpose flour, used almond milk instead of soy and added lemon. This is a super moist cake with the perfect rum flavor.
3 cups white spelt flour
1/2 tsp baking soda
3/4 tsp salt
1 cup unsalted veggie margarine ( 2 sticks)
2 cups sugar
5 tsp Ener-g Egg replacer mixed with 6 tbs warm water or use 4 eggs
Seeds from 1 vanilla bean
Grate and juice from 1 organic and washed lemon
1/4 cup rum
1 cup unsweetned almond milk
1 tbs apple cider vinegar
Preheat oven to F325. Mix egg replacer with water and set aside. Mix milk with apple cider ad set aside. Sift together flour, baking soda and salt in a large bowl. In a medium bowl cream sugar and margarine. Add slowly the egg replacer, little at the time until completely combined. Add vanilla beans. Alternating flour mix and milk, beginning with flour, add about of third of each beating well after each addition to mix in. With a spatula, fold n the rum and lemon grate and juice. Pour batter into a greased bunt pan smooth it out. Bake for about 60-70 minutes, until a toothpick comes out clean. Remove from oven and let cook for 15 minutes in pan before trying to remove cake from pan.