Yet another hit with my family, this rum cake was moist, rich, and yummy. I was inspired by Brownyn's recipe on Crumb and Caramel.
I used Snacktivist's Whole Grain Flour Blend and swapped out a vegan custard powder with corn starch. I also used vanilla oatmilk and subbed the buttery rum glaze with my mom's family favorite rum glaze icing!
Also, don't forget to be careful when you oil the cake tin. I used the spray and did not heed the note about pouring in the batter right away. When it came time to take the cake out of the tin, some of it stuck. Thankfully, the icing I used is fairly thick and hid the imperfections.
Check out the notes at the bottom of this recipe for a link to Crumb and Caramel's original recipe.
Combine the milk, rum, tofu, oil, vinegar, and vanilla in a blender – blend on high until completely smooth scraping down the sides as necessary.
In a large bowl, sift the flour, sugar, custard powder, baking powder, baking soda and salt.
Make a shallow well, and pour in the wet ingredients into the dry. Mix with a spoon, taking care not to over mix. Pour into the prepared bundt pan and bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted comes out clean or with a few baked crumbs. Let the cake cool in the pan for 10 minutes then invert onto a cooling rack.
For the Glaze
While the cake cools, prepare the rum glaze. In a small saucepan, combine the vegan butter, water, sugar and rum over medium heat. Bring to a boil, and then simmer for 10 minutes, stirring continuously. Remove from heat.
Wash and dry the bundt pan, place over the cooling cake and invert the cake back into the pan. Pour the half of the hot rum syrup all over the cake, down the sides and let soak for an hour, and finish cooling. If you pour the half of the sauce over it, you can save the rest to drizzle over the slices of cake at serving time. Otherwise, you can pour all of the rum glaze over the cake for soaking, both options are great. The cake is even better the next day.
Recipe Note
*if you can't find silken tofu, may substitute with 1/2 cup applesauce
Check out this recipe on Crumbs and Caramel for all their tips and tricks >> click here << Thanks Bronwyn for the recipe!
