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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 810 |
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Chocolate-Rum Vegen Cake Vegan one-bowl dessert, and you'd never guess it! She found this recipe lin a cookbook for one-bowl desserts and decided to veganize it. The rum flavor isn't overpowering at all; it isjust adds a little hint of sumthin' sumthin'. Read more . You can serve it warm with the pudding layer oozing all over the place, or chilled with the pudding layer nice and thick on the top. It's a quick recipe that will make people think it took more work than it really did. Ingredients:
1 cup all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup sugar, divided |
1/2 cup dutch processed cocoa powder, divided |
1/2 cup plain soy milk |
1/4 cup canola oil |
1 teaspoon vanilla extract |
1 teaspoon rum extract (or just use 1 more teaspoon vanilla if you don't have rum) |
1/2 cup boiling water |
1/2 cup pure maple syrup |
1/4 cup light rum |
Directions:
1. Boil some water in a teakettle, preheat oven to 350°F, and grease a 9-inch springform round cake pan.
2. Sift together flour, baking powder, baking soda, salt, 3/4 cup of the sugar, and 1/4 cup of the cocoa. Add the soy milk, oil, and extracts, and mix into a thick batter.
3. Spread batter into cake pan. Sprinkle the top with the remaining cocoa and sugar.
4. Pour the boiling water into a glass measuring cup, add the maple syrup and rum to the water, and pour this mixture on top of the cake batter.
5. Place cake on a cookie sheet in case of pudding overflow and bake for 30 to 35 minutes. Let cool just a bit; while the cake is still warm, place it on a large plate (your plate should have a slight edge to prevent spillage).
6. Throw on a scoop of vanilla soy ice cream if you like, and you've got yourself one impressive dessert.
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