Moist Vegan Rum Cake Recipe (Eggless Delight)

Written by: vegprint

May 12, 2025

Updated on May 12, 2025

vegprint

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If you’ve ever had a slice of Jamaican rum cake, you know it’s not just dessert—it’s an event. Now imagine that same rich, boozy flavor—without eggs or dairy. This vegan rum cake recipe is plant-based perfection, proving you don’t need animal products to create something truly indulgent.

Whether you’re baking for the holidays, a celebration, or just want to treat yourself, this cake brings the warmth of the islands right to your kitchen—no compromise on texture or taste.

🧾 Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 cup organic cane sugar
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup unsweetened applesauce (egg substitute)
• 1/2 cup neutral oil (like canola or avocado)
• 1/2 cup dark rum (Jamaican if possible)
• 3/4 cup plant-based milk (almond, soy, or oat)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• Zest of 1 orange

For the rum glaze:

• 1/4 cup vegan butter
• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup dark rum

👩‍🍳 Instructions

1. Prep Your Oven & Pan

Preheat oven to 350°F (175°C). Lightly grease and flour a Bundt pan—this gives the cake that classic look. Set aside.

2. Mix Wet Ingredients

In a large bowl, whisk together applesauce, plant-based milk, oil, vinegar, vanilla, and rum. Let this sit for a few minutes so the vinegar activates with the baking soda later.

3. Combine Dry Ingredients

In another bowl, sift together flour, baking powder, baking soda, sugars, salt, cinnamon, nutmeg, and orange zest.

4. Make the Batter

Gradually mix dry ingredients into wet. Stir just until combined—don’t overmix. The batter should be smooth and pourable.

5. Bake

Pour batter into the prepared Bundt pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

6. Prepare the Glaze

While the cake bakes, combine vegan butter, sugar, and water in a saucepan over medium heat. Bring to a boil, then reduce and simmer for 5 minutes. Remove from heat, stir in the rum, and set aside.

7. Glaze the Cake

Once the cake is out of the oven, let it cool for 10 minutes in the pan. Gently invert it onto a plate and poke holes across the top with a skewer or fork. Slowly pour the warm glaze over the cake, letting it soak in.

8. Let It Rest

Let the cake rest at room temperature (or chill overnight) to let the flavors deepen. This cake gets even better the next day.

💡 Chef’s Tips

• For a deeper flavor, soak dried fruits like raisins or dates in rum and fold them into the batter.
• Make it gluten-free by using a 1:1 gluten-free baking flour.
• Pair this cake with a hot cup of tea or vegan eggnog during the holidays.

📚 Want More Vegan Baking Magic?

If you’re loving this eggless rum cake recipe, check out our Vegan Recipe Book Collection—packed with easy, tested recipes perfect for plant-based food lovers. A must-have in your kitchen!

🌱 Related Inspiration

Feeling festive? Wondering how to make charro beans for your next potluck or BBQ? Check out this authentic vegan version of charro beans—it’s the perfect savory companion to a sweet slice of rum cake.

❓FAQ – Vegan Rum Cake Recipe

🎉 Final Thoughts

This vegan Jamaican rum cake recipe delivers bold flavor, moist texture, and a festive finish—all without dairy or eggs. Whether you’re celebrating a holiday or just treating yourself, this cake proves plant-based baking is anything but boring.

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