Vegan Rum Bundt Cake with Cocoa

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

cake batter

• 400 g semi-coarse flour
• 200 g granulated sugar
• 350 ml soy milk
• 80 ml dark rum
• 100 ml vegetable oil
• 12 g baking powder
• 2 tbsp cocoa powder (unsweetened)
• 1/2 tsp ground vanilla
• 1 pinch salt
• vegan butter

Contains: gluten, soy

How to make it

1. Preheat the oven to 180°C and start by mixing the dry ingredients.
2. Sift the flour, then add the sugar, a pinch of salt, baking powder, and vanilla.
3. In a second bowl, whisk together the soy milk, rum, and oil, then pour everything into the flour mixture.
4. Mix everything together to create a pourable batter that flows easily. Stir just until the last traces of flour disappear and no further.
5. Divide the batter into 2 approximately equal parts.
6. Add 2 tablespoons of cocoa to one portion and mix again.
7. The batter will thicken slightly after adding cocoa, so stir in a little soy milk to loosen it again. Start with 1 tablespoon of milk.
8. Grease the bundt pan with vegan butter and lightly flour it so the cake releases easily.
9. Layer the batter in the pan according to your preference.
10. I always add the light batter first, followed by the chocolate batter, which I gently push deeper into the pan with a spatula.
11. The vegan rum bundt cake bakes for about 40-45 minutes at 180°C. Use heat from below and above with fan.
12. After 40 minutes, test the bundt cake with a toothpick.
13. If no wet batter clings to it, remove the vegan bundt cake from the oven and let it cool for 10 minutes.
14. Turn it out of the pan and dust with sugar.

Nutrition