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Rum cake with lemon glaze

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.

Glaze:
1/3 cup fresh lemon juice
Peel, grated from one organic and washed lemon
2 cups confectioner’s sugar
1 tbs water
2 tbs butter, melted
Combine lemon juice, grated peel and sugar in a bowl. Beat in the melted butter and water. Poke holes in the top of the cake and pour glaze over. 

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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