Chocolate Rum Cake


Jackie of The Vegan Diet blog, sought out this chocolate rum cake recipe from the Vegetarian Times:

“To melt chocolate, place it in the top of a double boiler over barely simmering water. When it’s halfway melted, remove the top of the pan from the heat and stir until smooth.”

Special Diet Notes: Chocolate Rum Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian.

Chocolate Rum Cake
Serves: 12
  • 1 cup puréed firm silken tofu
  • 1 cup maple syrup
  • ¾ cup brewed espresso or strong coffee
  • ¼ cup ice-cold water
  • 2 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 1¼ cups whole wheat pastry flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • Chocolate curls for garnish, optional
Rum Syrup:
  • ¼ cup maple syrup, honey or barley malt syrup
  • ¼ cup brewed espresso or strong coffee
  • 3 tablespoon dark rum
Chocolate Rum Frosting:
  • 10.5 oz. extra-firm silken tofu
  • 2 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 6 oz. semisweet vegan chocolate, melted and cooled slightly
  1. Preheat oven to 350F. Grease two 8-inch round cake pans. Dust with flour, shaking out excess.
  2. In large bowl, whisk together tofu, maple syrup, espresso, water, rum and vanilla until smooth.
  3. In another large bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon.
  4. Add flour mixture to tofu mixture and mix until smooth.
  5. Divide batter between prepared pans. Bake until cakes are springy to the touch, about 15 minutes.
  6. Cool in pans on wire racks 10 minutes. Turn cakes out onto racks to cool completely.
  7. Make rum syrup: In small saucepan, stir together all ingredients.
  8. Heat over low heat 3 minutes.
  9. Using pastry brush, spread warm syrup over top of cakes.
  10. Make frosting: In blender or food processor, combine all ingredients until smooth. Place 1 cake layer on serving plate. Spread with half the frosting. Top with second layer. Spread top and sides with remaining frosting. Garnish with chocolate curls if desired. (262 calories per serving)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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