Delicious Vegan Chocolate, Rum Raisin Cake Recipe
I reckon if you are looking for a scrumptious vegan cake recipe, you might have just hit the jackpot with this one. Brace yourself, for I am about to introduce my delightful Chocolate, Rum and Raisin Cake – an excellent choice for both a festive occasion and any indulgent evening treat.
This moist and rich dessert recipe is a heavenly combination of the sweet and boozy flavors of dark rum, raisins, and molasses, blended with the rich chocolaty goodness of cocoa powder. And that’s not all; it is also infused with a hint of cinnamon that will warm your heart and delight your taste buds.
But that’s not all: The ease of baking this vegan cake recipe will make you question whether such heavenly desserts should be so straightforward to prepare. No egg or butter required! With only a few simple pantry staples such as self-rising flour, sugar, margarine, unsweetened applesauce, and soymilk, you can bake yourself an indulgent cake in no time.
So what are you waiting for? Gather up your ingredients, grab your apron and let’s get started on creating chocolate rum raisin magic!
Why You’ll Love This Recipe
Friends, let me tell you why this vegan chocolate, rum and raisin cake recipe is a must-try.
Firstly, it is incredibly easy to make. You just need some basic ingredients like self-rising flour, unsweetened applesauce, cocoa powder, and sugar. No fancy equipment needed – just mix everything together in a bowl and pour it into a baking dish. And if you’re short on time, you can even make a mug cake version!
Secondly, it’s perfect for any occasion. Craving something sweet to satisfy your sweet tooth? This vegan cake will do just that. Want to impress your dinner guests with a delicious and unique dessert? This cake is sure to do the trick. Looking for a warm and cozy treat on a cool winter evening? Look no further than this rum-spiked dessert.
And finally, friends, the taste cannot be beaten. You’ve got the rich chocolate flavor mixed with the sweetness of raisins and the subtle kick of dark rum. It’s like a party in your mouth! Plus, this recipe is versatile enough that you can even substitute and swap different kinds of dried fruit or liquor to make it even more personalized.
So whether you’re looking for a gluten-free, dairy-free vegan dessert or just want to try something new for your upcoming holiday meal, give this chocolate, rum and raisin cake recipe a try. I guarantee it’ll leave you and your taste buds feeling oh-so-satisfied!
Ingredient List
Let’s gather all the ingredients to create our indulgent and delightful Chocolate, Rum and Raisin Cake. Don’t worry, everything is vegan-friendly! Here’s what you need:
- 1 ½ cups of self-rising flour
- 1 tsp of cinnamon
- ½ cup of dark cocoa powder
- 1 cup of sugar
- 1 tsp of molasses
- 1 cup of soymilk
- ½ cup of unsweetened applesauce
- 1 tbsp of margarine
- 2 ounces of dark rum
- ¾ cup of raisins
The combination of dark rum, cocoa powder, and raisins makes a wonderful match in flavors in this cake recipe. For the best outcome, use high-quality ingredients – that makes all the difference! Remember to measure everything carefully and have all your ingredients at room temperature before starting your cake batter. Let’s get started!
The Recipe How-To
Let’s get down to baking business! Here’s how to make a mouthwatering Chocolate, Rum, and Raisin Cake that is 100% vegan-friendly.
Ingredients:
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1 1/2 cups self-rising flour
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3/4 cup sugar
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1/3 cup cocoa powder
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1/2 teaspoon cinnamon
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1/2 cup dark rum
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1/2 cup soymilk (“unsweetened”)
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1/4 cup molasses
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1-ounce raisins (up to 2 ounces if you prefer)
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1/4 cup unsweetened applesauce
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1/4 cup margarine (make sure it’s vegan)
Directions:
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Preheat the oven to 350°F (175°C). Grease an 8-inch square cake pan with cooking spray.
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In a large mixing bowl, mix together all-purpose flour, sugar, cocoa powder, and cinnamon.
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In a separate bowl, combine the dark rum, molasses, soymilk, raisins, applesauce, and margarine until smooth.
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Gradually pour the wet ingredients into the dry ingredients while mixing well.
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Pour the batter into the prepared cake pan and bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
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Once done, remove the cake from the oven and let it cool completely before frosting.
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Serve this rich chocolate-rum-raisin cake with a dollop of whipped cream or ice cream on top.
Enjoy your indulgent vegan chocolate rum raisin cake, perfect for any occasion!
Don’t forget to share it with friends and family who appreciate sweet and chewy goodness.
Substitutions and Variations
If you’re feeling creative or want to switch it up a bit, there are a few substitutions and variations to try out in this vegan chocolate rum raisin cake recipe:
– Gluten-free: No problem! Simply swap the self-rising flour for a gluten-free self-rising flour. You’ll get the same delicious taste without any gluten.
– Alcohol-free: If you prefer not to use alcohol, you can substitute the dark rum in the recipe with an equal amount of dark fruit juice or apple cider.
– Chocolate mug cake: Don’t have time to bake a whole cake? No worries! You can make this into a mug cake by reducing the ingredients by half and microwaving it for approximately 1 minute and 30 seconds.
– Flourless chocolate rum cake: If you’re looking for a flourless version, reduce the self-rising flour to 1/2 cup and increase the cocoa powder to 1/2 cup as well. This will give you a rich chocolatey cake with just a hint of rum flavor.
– Vegan gluten-free fruitcake: Add some candied pecans, dried fruit, and swap the self-rising flour with gluten-free self-rising flour. You now have an option for a vegan gluten-free fruit cake that is perfect for special occasions like Christmas or Thanksgiving.
– Chocolate truffle bundt cake: For an extra fancy dessert, bake this batter in a bundt pan instead of traditional cake pans. The result is a moist, decadent chocolate truffle bundt cake that is sure to impress your guests.
No matter which variation you choose, this vegan chocolate rum raisin cake recipe will always turn out deliciously rich and moist. Get creative with it and experiment with different flavors until you find your perfect combination.
Serving and Pairing
Now that your vegan chocolate, rum and raisin cake is baked to perfection, it’s time to talk about the best way to serve and pair it. This cake is simply delicious on its own, but can also be elevated with a few simple additions.
One great option is to add a dollop of non-dairy whipped cream or ice cream on top of each slice. The coolness of the cream perfectly complements the rich and decadent flavor of the chocolate and rum. Alternatively, you can dust some powdered sugar on top of the cake slices for an extra touch of sweetness.
If you’re feeling adventurous, consider pairing this Rum Raisin cake with a warm mug of soymilk or coffee. The combination is heavenly, especially when you’re enjoying a slice as an afternoon snack or after dinner dessert.
You can also serve this vegan chocolate cake during special occasions like birthdays or holiday gatherings. It makes for a delightful and unique dessert option that everyone – even the non-vegans – will surely love. To make it extra festive, you may top your chocolate rum raisin cake slices with candied pecans or some fresh fruits like strawberries or raspberries.
Regardless of how you serve this chocolate rum raisin cake, be prepared to receive plenty of compliments from whoever tries it!
Make-Ahead, Storing and Reheating
Now, let’s talk about how to make sure you can enjoy every last crumb of this delicious chocolate, rum and raisin cake. Luckily, this vegan beauty is incredibly versatile and can easily be prepared ahead of time, stored for later or reheated for an indulgent dessert.
If you’re wanting to get a head start on your baking, you’ll be thrilled to know that this chocolate cake recipe can be made up to 2 days in advance. Simply bake your cake as per the recipe’s instruction and then store it in an airtight container in the fridge until needed. This way you’ll have plenty of time to focus on other dishes when it matters most – when entertaining guests or preparing for that special occasion.
When it’s time to serve the cake, remove it from the refrigerator at least 30 minutes prior to serving so that it has time to come up to room temperature. This warming process will help bring out all the nutty flavors of your chocolatey creation.
If you’ve got leftovers (which we seriously doubt – this cake is too good!), wrap them up tightly with plastic wrap or aluminum foil before storing in the refrigerator for up to 3 days. When you’re ready for round two, warm individual slices in the microwave on medium power or in the oven at 300°F (150°C) until warmed through.
One more thing – I suggest adding a dollop of whipped coconut cream or a scoop of vegan ice cream and topping with some extra raisins or even some candied pecans. Trust me when I say this is a winning combination!
By following these simple steps, you can guarantee that your chocolate rum raisin cake tastes fresh and delicious with every bite, whether you’re serving it fresh out of the oven or reheating it after a few days in storage. Enjoy!
Tips for Perfect Results
When baking a cake, it’s all about the details. Here are some tips for achieving perfect results when making this vegan chocolate, rum and raisin cake:
– To ensure a fluffy texture, make sure your ingredients are at room temperature before mixing them together.
– You can substitute the soymilk for your preferred non-dairy milk, but avoid using sweetened varieties to prevent altering the taste.
– When measuring flour, fluff it up with a fork first and gently spoon it into the measuring cup. Don’t pack it down or shake the cup.
– Sift cocoa powder and self-rising flour to remove any lumps before adding them to your wet ingredients. This will help you achieve a smooth batter without any dry clumps.
– Soak raisins in dark rum beforehand to achieve a plump and juicy raisin cake. Alternatively, use unsweetened apple juice for a kid-friendly version.
– Use unsweetened applesauce instead of eggs as a vegan binder. It also helps keep the cake moist by adding extra moisture.
– To make sure your cake doesn’t stick to the pan, grease and flour it well. Use parchment paper on the bottom for easy release.
– Don’t open the oven door during baking or your cake might collapse due to temperature fluctuations. Only check on it through the oven window after 25 minutes of baking time.
– Let your cake cool down completely before adding frosting or toppings. Otherwise, they will melt or slip off.
By following these tips and tricks, you’ll be able to create a delicious vegan chocolate, rum and raisin cake that is sure to impress any dessert lover!
Bottom Line
In conclusion, this Chocolate, Rum and Raisin Cake (Vegan!) recipe is a perfect treat for all vegans and dessert lovers alike. The rich, chocolaty flavor with the added twist of rum-infused raisins make it a must-try recipe. Moreover, the use of vegan ingredients such as soymilk, unsweetened applesauce and margarine make it dairy-free and deliciously guilt-free.
Whether you choose to make this cake as a mug cake or a flourless chocolate rum bundt cake, it is sure to impress your guests and loved ones. Not only is the flavor out of this world, but it is also vegan gluten-free which means everyone can indulge in its decadence.
With these detailed instructions and tips, substitutions and variations suggestions, serving and pairing ideas, make-ahead storage recommendations and perfect results tips, there’s no reason not to try this breathtaking chocolate rum raisin cake.
So why not take on this culinary challenge today? Whether you’re baking for Christmas or just want to surprise someone special with a unique dessert experience, this recipe is ideal! Give it a try and let us know in the comments-section your experience with it!
Chocolate, Rum and Raisin Cake (Vegan!) Recipe
Ingredients
- 8 ounces self-rising flour
- 6 ounces raisins (chopped)
- 1 1/2 ounces margarine
- 1 1/2 ounces unsweetened applesauce
- 2 ounces sugar
- 1 tablespoon molasses
- 1 tablespoon cocoa powder
- 2 tablespoons dark rum
- 1 teaspoon cinnamon
- 200 ml soymilk
Instructions
- Soak the raisins in the rum for 1 hour.
- Gently heat the margarine, sugar and molasses until melted.
- Remove from heat, and stir in the raisins and any remaining rum.
- Gradually add the flour, cocoa powder and cinnamon, and then the soy milk.
- Mix well, then spoon into a greased 7 inch pan.
- Level the top, and bake at 350°F for about 25 minutes; until risen and firm in the centre.
- Remove from the pan and cool on a wire rack.
- If desired, cover with melted chocolate and shredded coconut, and chill in the fridge before serving.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.