I had planned to make a “healthy” dessert for Guy’s birthday, an Orchard Crumble–after the main event, we could eat leftovers for breakfast. Unfortunately, from Sunday to Monday the pears went from perfectly soft to rotten-brown-inedible and I had to switch to Plan B: rum cake. [Note: this cake was originally based on Bacardi’s recipe, but the changes are all mine]
You can make this cake with either yellow or chocolate cake mix. This was the first time I’ve used chocolate, but that’s what I had in the cupboard. I can now heartily say–either way, just so much yum!
This was also the first time I made it vegan and, happily, still yum! In fact, I learned something: instant pudding mix is vegan. Surprising, since most likely you’d buy Jello brand and one would think Jello products contain gelatin, but the ingredients list does not contain gelatin or dairy.
Also interesting, I didn’t have instant pudding mix, so I subbed two mashed bananas and still no problemo. Next time I might use the pudding mix and sub bananas or unsweetened applesauce for the oil, more fruit making this decadent deliciousness a smidgen healthier without changing the flavor. Oh, but I also added about 1/3 cup of non-dairy dark chocolate chips, so forget any notion of “healthy” happening here.
It will look like way too much glaze, but it will soak in, I promise. And the longer it soaks, the better. Not as healthy as Orchard Crumble, but I have had house guests request leftovers for breakfast!
1 c chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow or chocolate cake mix
1 1-3/4 ounce (4-serving size) instant vanilla or chocolate pudding mix
4 flax eggs (1 Tbsp flax meal + 3 Tbsp water per “egg”)
½ c cold non-dairy milk
½ c vegetable oil
½ c dark rum
1/3 c non-dairy dark chocolate chips (optional)
½ c non-dairy butter (Earth Balance)
¼ c water
½ c sugar
2 Tbsp agave nectar
½ c dark rum
Cake: Prepare flax eggs and set aside. Preheat oven to 325, and grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate.
Glaze: Melt butter in saucepan. Stir in water, sugar, and agave. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. The rum will cause steam. Be careful not to burn yourself.
Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake. Enjoy!