I’ve been experimenting with this cake for awhile. The first time I made it I simply used my Chocolate Cake (Vegan) recipe. But it was too moist and it fell apart – almost like half-cake, half pudding. So the next time I tried it with less water. This is that recipe.
- 1 1/4 c. Gluten Free Flour Mix #1
- 1/4 c white sugar
- 1/2 c. coconut sugar
- 1/4 c. brown sugar
- 1/3 c. cocoa
- 2 t. vanilla
- 1 t. baking soda
- 1/3 c. oil
- 1 T. vinegar
- 1/2 c. warm water
- 3/4 c. rum (I used 90 proof Captain Morgan Parrot Bay Coconut Rum)
- Preheat oven to 350.
- Combine all ingredients except for the rum. You can modify the sugars if you want. This is what I used by default, I didn’t have enough white sugar or coconut sugar to do it any other way.
- Mix the dough with a mixer until it is thoroughly mixed. It will be almost like a bread batter thickness – it’s definitely too thick for a cake, but I want it thick so that when I let it cool and pour the rum on it it will absorb. Spread in an 8×8 cake pan.
- Bake for 30 minutes. Set a timer and do not look at it.
- Let cool. I tend to be in a hurry and stick it in the freezer for 30 minutes or so. The cake has to be cool or the alcohol will evaporate.
- Poke holes in the cake with a toothpick. Pull the cake away from the sides to allow the rum to soften the corners.
- Pour rum over cake.
Icing is not an exact science. Icing is a little of this and a little of that until the consistency is right.
- 1/2 c. rum
- 1 1/2 c. powdered sugar + 1/4 c.
- 1 t. vanilla
- 1/3 c. coconut oil or vegan margarine
- 1/3 c. cocoa powder
- 2 T. vegan butter
- Combine 1 1/2 c. powdered sugar, vanilla, coconut oil, and cocoa with a mixer (it can be done by hand but this is easier.
- Melt 2 T. vegan butter (barely – 20 sec in microwave) and pour over icing.
- Add remaining powdered sugar.
- At this point there may need to be a little more powdered sugar or a little more rum – it really all depends upon the humidity and altitude.
- Ice the cake.
This is a potent cake. There is 1 1/4 cups of 90 proof rum in it. If there are 9 pieces of cake, that means that there are 2 1/4 T. of rum in each piece. If there are 12 pieces of cake there are 1 2/3 T of rum in each piece of cake. This is 90 proof rum. The average shot has 3 T. of alcohol in it – but that is usually 70 proof. So if you cut the cake 12 ways the average piece has 2/3’s of a shot. At 9 pieces, the average piece has a shot in it.