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Chocolate Coconut Rum Cake [Vegan]

This cake is rich, chocolatey, and made extra special with the addition of coconut and spiced rum. Whether you like coconut or not (who doesn't like coconut?!), you have to give this dessert a try!

Chocolate Coconut Rum Cake [Vegan]

This Recipe is :

Dairy FreeVegan


  • 3 1/2 cups whole-wheat pastry flour
  • 1 1/2 cups pure cocoa powder
  • 2 cups turbinado raw cane sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 13.5 fluid ounce (1 can) organic coconut milk
  • 1 cup organic sunflower oil plus more for pan
  • 1/4 cup spiced rum
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons unsweetened shredded coconut


  1. Preheat the oven to 350°F. Oil a 9-inch, spring-form pan.
  2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together coconut milk, oil, rum, and vinegar.
  4. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
  5. Pour the batter into the prepared pan, and sprinkle the top of the cake with the shredded coconut.
  6. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.
  7. Cool the cake completely before removing from pan.






I’m Quelcy (like Quell the Sea), and my little kitchen companion, Julep, is never far from my side. I’m a Pittsburgh-based food & prop stylist, recipe developer, event designer, photographer and creative. Since the launch of my boyfriend’s urban farm, I’ve also added “part-time farmer” to my list! I combine all of these elements on my food blog. With The Grains depicts a way of living in harmony with nature, with the seasons, with respect for well worn rolling pins and tattered recipes. With The Grains inspires ways to share time and attention to the tiniest details, with those we love.



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