Vegan Hawaiian Rum Cake Recipe

Rum Bundt Cake
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Ratings (4)
  • Total: 70 mins
  • Prep: 20 mins
  • Cook: 50 mins
  • Yield: 1 cake (12 servings)
Nutritional Guidelines (per serving)
336 Calories
19g Fat
35g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a delicious twist on the standard vegan cake flavors, try this Hawaiian rum cake made with flour, soy milk, vegan pudding mix and of course, Hawaiian rum. What's the perfect topping for this pineapple pudding cake inspired by the tropics? A sweet glaze equally inspired by the tropics. Try this sweet Hawaiian rum glaze recipe. 

This cake is perfect for breakfast and dessert, and it's super easy to make! 


  • 2 cups flour
  • 1 1/2 cups sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup margarine (vegan)
  • 3 tbsp. vegetable oil
  • 1 3.5 oz package of vegan instant vanilla pudding mix
  • 1/2 cup soy milk
  • 4 tsp. Ener-G Egg Replacer
  • 1/2 cup (Hawaiian rum 
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla

Steps to Make It

  1. Pre-heat oven to 325 degrees. Lightly grease a bundt pan.

  2. Combine the flour, sugar, baking powder, salt, vegan margarine and 3 tablespoons of oil in a large bowl until well mixed. Add the remaining ingredients and beat until smooth. Pour into bundt pan.

  3. Bake for about 50 minutes, until a toothpick inserted in the center comes out clean.