Vegan Chocolate Rum Cake with Dairy-Free Chocolate Rum Frosting


This vegan chocolate rum cake recipe was originally shared with us by Jackie of The Vegan Diet blog, and reprinted with permissions from  Vegetarian Times. We’ve recently updated this post to our current format, and added it to our recipe section.

Vegan Chocolate Rum Cake Recipe, soaked in Maple-Rum Syrup, and topped with Dairy-Free Chocolate Rum Frosting

Special Diet Notes: Vegan Chocolate Rum Cake

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

Vegan Chocolate Rum Cake
For a fanciful presentation, and to hide any imperfections, garnish this decadent cake with dairy-free chocolate curls.
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Chocolate Rum Cake
  • 1 cup firm silken tofu
  • 1 cup maple syrup
  • ¾ cup brewed espresso or strong coffee
  • ¼ cup cold water
  • 2 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 1¼ cups whole wheat pastry flour or all-purpose flour
  • 1 cup natural cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
Maple 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
  • 1 (10.5-ounce) package extra-firm silken tofu
  • 6 ounces dairy-free semi-sweet chocolate, melted and cooled
  • 2 tablespoon dark rum
  • 1 teaspoon vanilla extract
Chocolate Rum Cake
  1. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
  2. Put the tofu, maple syrup, espresso, water, rum, and vanilla in your blender and puree until smooth.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and cinnamon until well combined.
  4. Scrape all of the tofu mixture into the flour blend and mix until combined.
  5. Divide the batter between your prepared cake pans.
  6. Bake for 15 minutes, or until the cakes are springy to the touch and a toothpick inserted in the center of the cakes comes out clean.
  7. Place the pans on a wire rack and let cool for 10 minutes. Carefully turn the cakes out onto the wire rack to cool completely.
  8. /4 teaspoon ground cinnamon
Maple Rum Syrup
  1. Put the maple syrup, espresso or coffee, and dark rum in a small saucepan over low heat. Cook, stirring often, for 3 minutes.
  2. Use a pastry brush to spread the warm syrup over top of cakes.
Chocolate Rum Frosting
  1. Put the tofu, melted chocolate, rum, and vanilla in your blender or food processor and puree until smooth. You might need to stop and scrape down the sides.
  2. Place a cake layer on a serving plate. Spread the top and sides with half of the frosting. Top with the second cake layer. Spread the top and sides with the remaining frosting.
Nutrition Information
Serving size: 1 slice Calories: 262 Fat: 5g Carbohydrates: 45g Sodium: 185mg Fiber: 4g Protein: 6g

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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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