The Flaming Vegan

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Vegan Rum Cake for the Holidays
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Vegan Rum Cake for the Holidays

Prep Time: 20 minutes

Cook Time: 60 minutes

Having rum cake on special occasions is an old-time favorite tradition for many families. The cake could also be made into a Captain Morgan Spice Cake or a chocolate rum cake. With all the different flavors of rum available, you can even make a pineapple rum cake or coconut rum cake or combine the two flavors for a pina colada rum cake. These cakes are real crowd-pleasers.

I previously provided a vegan chocolate cake recipe called Vegan Vinegar Cake (ignore the photo that accompanies the vegan vinegar cake recipe, it defaulted to the green squash and I can't change it- it's not there because I ate too much rum cake and was too tipsy to find the right photo). To make a chocolate rum cake, simply substitute rum for the water and glaze it with rum glaze.

Here’s a basic rum cake recipe. Use a Bundt pan. This recipe is a good jumping-off place for you to use your creativity and imagination to change the flavors.


  • 1 cup chopped pecans or walnuts (optional)
  • 1 package yellow cake (Duncan Hines makes a vegan cake mix)
  • 4 units of egg substitute
  • ½ cup of water
  • ½ cup of vegetable oil
  • ½ cup dark or light rum (or spiced rum, or other flavored rum as desired)
  • ½ cup of Earth Balance buttery spread

Mix cake according to directions but using the substitutes for the ingredients called for on the box. Pour batter into a prepared Bundt cake. Bake in an oven preheated to 325 degrees for an hour.


  • 1/2 cup Earth Balance
  • ¼ cup water
  • 1 cup raw sugar
  • ½ cup rum

Mix ingredients together until the glaze is thick. Add more sugar or liquid as needed. When cake is fully cooled, insert a skewer at intervals through the cake from top to bottom. Poke about 20-24 holes. Pour the glaze over the cake, taking special care to ensure some of the glaze drops into the holes.

In many cases where liquor is used in a recipe, the liquor cooks off, making the recipe safe for children. This is not the case with this cake and it should only be served to those of legal drinking age.





*Image courtesy Flickr creative commons.

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Michelle A. Rivera is the author of several books including HOSPICE HOUNDS, Animals and Healing at the Borders of Death (Lantern Books); CANINES IN THE CLASSROOM, Raising Humane Children through Interactions with Animals;(Lantern Books) DO DOGS HAVE BELLY BUTTONS? 100 Questions and Answers about Dogs(Adams Media); THE SIMPLE LITTLE VEGAN SLOW COOKER and THE SIMPLE LITTLE VEGAN DOG BOOK(Book Publishers, Inc.) and ON DOGS AND DYING (Purdue University Press). She is also an essayist and has been published in the vegetarian essay book “Voices from the Garden.” She is a freelance writer/editor and along with her Certified Therapy Dogs, a Humane Educator and R.E.A.D tutor. Michelle is a past blogger for and a writer for several online publications including eHow, Livestrong, Rachel Ray, The Daily Puppy, USA Today, Cracked and others. She has two Certified Delta Society Therapy Dogs: Murphy, a Golden Retriever, and Tabitha, a Standard Poodle; and two cats. All are rescued animals. Michelle lives in South Florida with her husband, John, an attorney, and is the proud grandmother of three lovely children, Austin, Alexander and Adrienne.

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  1. Veganara
    Voted. This looks and sounds amazing! Definitely a festive kind of cake. You might like my latest recipe: Please check it out if you get a chance.
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