Decadent Rum Cake Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 50 mins
1 ½ cup coconut oil melted above the steam in double boiler
1 ½ cup raw coconut sugar sifted
1 cup maple syrup
3 tbsp rum flavor it can be real rum or flavor imitation
3/4 cups cacao powder sifted
3/4 cup of almond butter
2 1/4 cups of gluten free mix flour I use Bob’s Red Mill
3/4 cup of almond flour
3 tsp baking powder
1 tsp baking soda
Pinch of Himalayan pink salt
1 3/4 cup of almond milk
RUM CHOCOLATE CREAM
1 ½ cup raw cashews soaked for 6 hours and rinsed
½ cup Maple syrup
¼ cup coconut water
4 tbsp rum real or imitation
½ cup caned coconut cream
¼ cup raw coconut oil melted above the steam in a double boiler
3 tbsp cacao powder
Pinch of Himalayan pink salt
Blend all in a food processor until smooth and place into a refrigerator.
1Preheat the oven to 350F, 175C
2In a large bowl, or standing mixer, start whisking coconut oil with maple syrup coconut sugar and rum.
3Whisk until smooth, then add almond butter and whisk well again
4Add salt, baking powder and cacao powder and whisk until smooth.
5Blend in the almond flour and start adding flour and milk.
6Divide the dough to a baking 3 cake pans lined with parchment paper and smooth out the surface with spatula.
7Bake for 20minutes or until the toothpick comes out clean.
8When ready, let it cool down for at least 30minues, then remove carefully from the pans.
9Let it cool completely on cooling rack for about, 2 hours, before you apply the cream. You can also wait until the next day if you are not in rush.
10Apply the cream and decorate.
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