She Strengthens

Vegan Rum Pudding Cake: A Game-Changing Dessert

A Twist on a Classic Recipe

I stumbled upon a recipe for a one-bowl dessert in a cookbook and decided to give it a vegan spin. The result is a show-stopping cake that’s perfect for impressing friends and family.

The Rum Flavor: A Hint of Sophistication

The rum flavor adds a subtle depth to the cake without overpowering it. You can serve it warm, with the pudding layer oozing out, or chilled, with the pudding layer nice and thick on top.

A Quick and Easy Recipe

This recipe is surprisingly quick to make, considering its impressive presentation. It’s perfect for special occasions or everyday treats.

Yield and Ingredients

Yield: 8-10 servings

Ingredients:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar, divided
• 1/2 cup Dutch processed cocoa powder, divided
• 1/2 cup plain soy milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract (or 1 more teaspoon vanilla extract)
• 1/2 cup boiling water
• 1/2 cup pure maple syrup
• 1/4 cup light rum

Let’s Get Started!

Step 1: Prepare the Cake Pan

Boil some water in a teakettle and preheat your oven to 350°F. Grease a 9-inch springform round cake pan to ensure easy removal.

Step 2: Mix the Batter

Sift together flour, baking powder, baking soda, salt, 3/4 cup of the sugar, and 1/4 cup of the cocoa. Add the soy milk, oil, and extracts, and mix into a thick batter.

Step 3: Assemble the Cake

Spread the batter into the prepared cake pan. Sprinkle the top with the remaining cocoa and sugar.

Step 4: Add the Pudding Layer

Pour the boiling water into a glass measuring cup, add the maple syrup and rum, and pour this mixture on top of the cake batter.

Step 5: Bake and Serve

Place the cake on a cookie sheet to catch any pudding overflow and bake for 30-35 minutes. Let it cool slightly before transferring it to a large plate. Add a scoop of vanilla soy ice cream, if desired, and enjoy!