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
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Nutrition Facts
Servings: 1 cake (12 servings)
Amount per serving
Calories 336
% Daily Value*
Total Fat 19g 24%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 545mg 24%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 10%
Protein 4g
Calcium 117mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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! 

Ingredients

  • 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 F. 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.