Vegan Chocolate Rum Cake Recipe & 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.

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.

Author: Adapted from Vegetarian Times

Recipe type: Dessert

Cuisine: American

Serves: 12 servings

Ingredients

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

Instructions

Chocolate Rum Cake

Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
Put the tofu, maple syrup, espresso, water, rum, and vanilla in your blender and puree until smooth.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and cinnamon until well combined.
Scrape all of the tofu mixture into the flour blend and mix until combined.
Divide the batter between your prepared cake pans.
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.
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.
/4 teaspoon ground cinnamon

Maple Rum Syrup

Put the maple syrup, espresso or coffee, and dark rum in a small saucepan over low heat. Cook, stirring often, for 3 minutes.
Use a pastry brush to spread the warm syrup over top of cakes.

Chocolate Rum Frosting

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.
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