World's Best Chocolate Rum Cake (Vegan)

9 " bundt cake
1 hr

Rum cakes are a Christmas must have! But they take so long to make as you have to soak the dry fruits in rum for days or months in advance! And between you and me, I am not a big fan of all the dried fruits. So I decided to bake chocolate rum cake instead!

Made from scratch, this chocolate rum cake recipe gives you an extremely delicious, moist cake with a touch of boozy rum flavor. Basically, it’s a chocolate cake with a kick!

If you like boozy desserts, you will love , Margarita Mosaic Jello. Also, don’t limit yourself to just cakes for christmas bake. Try our easy vegan star bread recipe, cranberry orange bread recipe and reindeer ice-cream bars!

When it comes to the ingredients, rum cakes are made of the usual all purpose flour while the chocolate ones will have cocoa powder added to the all purpose flour.

Most holiday rum cakes I have come across, use eggs in them. But my recipe, like ALL my recipes are EGG-FREE! In fact, this is a vegan recipe!

The cake itself has only 4 tbsp of rum in the batter. It has a light rum flavor and the alcohol bakes out.

The rum glaze has 1/4 cup of rum. Some but not all of the alcohol is cooked out while making the glaze. But the glaze does give a stronger rum flavor to the cake. So you can taste the flavor of the alcohol but having couple of slices will not make you tipsy.

Having said that, if you need your cake to be more boozy, add rum to the glaze after the butter, water, sugar mixture is off the stove top and has cooled to room temperature.

Watch the video to see each and every step and computer follow along!

World's Best Chocolate Rum Cake (Vegan)

Recipe details

  • 9  " bundt cake
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • 3 cup All purpose flour
  • 2 cup Granulated sugar
  • 1 cup Unsweetened cocoa powder
  • 2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 cup Vegan milk
  • 1 cup Oil
  • 2 tsp Vanilla extract
  • 4 tsp Vinegar
  • 4 tbsp Rum

Rum Syrup

  • 1/2 cup Unsalted vegan butter
  • 1 cup Granulated sugar
  • 1/4 cup Water
  • 1/2 cup Rum White or Dark rum


Making the cake

Preheat over to 350 F
Sieve all the dry ingredients, except the granulated sugar, into a large bowl and mix.
In a smaller bowl, mix in the milk and vinegar and let it stand for 1 to 2 minutes to turn into buttermilk.
Now add in the granulated sugar and whisk till all the sugar dissolves.
Now add in the oil and vanilla extract to the buttermilk mix and stir again.
Add wet ingredients into the dry ingredients and mix till everything is evenly combined and no lumps are seen. Do not overmix.
Add in 4 tablespoons rum and mix again.
Grease a 9 inch bundt cake mold (or line a 9 inch cake pan with parchment paper and grease it).
Pour batter into it. Gently tap the mold on a table top to remove air bubbles.
Place in the oven for 30 to 40 minutes. Starting at 30 minutes, check if the cake is done by inserting a skewer and see if it comes out clean.
Once baked, let it cool in the pan for 30 min. Then remove from the cake mold and let it cool to room temperature on a wire rack.

Making the rum syrup

While the cake is cooling, heat up a small saucepan on medium heat.
Add butter, let it melt and then mix in the sugar, water and rum.
Bring it to a boil and then let it simmer for 4 to 5 minutes.
Remove from heat and let it cool to room temperature

Applying rum syrup on the cake

Once both the cake and the rum syrup has cooled down to room temperature, pour the rum syrup over the cake, little by little using a spoon.
Using a pastry brush, evenly brush the syrup around the cake
Cut and slice and pour a generous amount of syrup over it and serve.

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