A Date with Rum Cake Vegan
Indulge in the rich, moist decadence of **A Date with Rum Cake Vegan**, a plant-based twist on a classic dessert. This bundt cake combines the natural sweetness of Medjool dates with the deep warmth of dark rum for an unforgettable treat. Infused with aromatic spices like cinnamon and nutmeg, and enriched with non-dairy milk and coconut oil, this cake delivers incredible texture and flavor without any animal products. A glossy optional rum glaze adds an extra layer of indulgence, while the light dusting of powdered sugar creates a beautiful, bakery-worthy finish. Perfect for festive occasions or a cozy night in, this vegan rum cake is surprisingly easy to make, requiring just 25 minutes of prep time. Serve it as a centerpiece dessert that everyone, vegan or not, will adore!
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Recipe Information
Ingredients
- 1.5 cups Medjool dates, pitted
- 1 cup Hot water
- 0.5 cup Non-dairy milk (e.g., almond or oat)
- 0.5 cup Dark rum
- 0.5 cup Coconut oil, melted
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.75 cup Brown sugar or coconut sugar
- 0.25 cup Powdered sugar (for garnish, optional)
- 2 tablespoons Additional dark rum (for glaze, optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a bundt pan with coconut oil and dust with flour, ensuring all grooves are covered to prevent sticking.
In a small bowl, soak the pitted Medjool dates in 1 cup of hot water for 10 minutes to soften. Then, blend the dates and water into a smooth paste using a blender or food processor.
In a large mixing bowl, combine the date paste, non-dairy milk, dark rum, melted coconut oil, apple cider vinegar, and vanilla extract. Whisk until smooth and well incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar (or coconut sugar).
Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Do not overmix to avoid a dense cake.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15-20 minutes before carefully turning it out onto a wire rack to cool completely.
If making an optional rum glaze, whisk 2 tablespoons of dark rum with 1/4 cup powdered sugar. Drizzle over the cooled cake for extra flavor.
Dust with additional powdered sugar for garnish, if desired, before serving.
Nutrition Facts
Calories |
3864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 611.8 g | 222% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 389.2 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 590 mg | 45% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3072 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
