How long does chocolate coconut rum cake [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make chocolate coconut rum cake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make chocolate coconut rum cake [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is chocolate coconut rum cake [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chocolate coconut rum cake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Chocolate Coconut Rum Cake
[Vegan]

QK By: Quelcy Kogel

Author Bio

I’m Quelcy, the recipe developer, stylist, photographer, and crazy-dog-lady behind With The Grains. With The... Read More

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Chocolate Coconut Rum Cake [Vegan]

8-10

Dairy Free

Vegan

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

Ingredients You Need for Chocolate Coconut Rum Cake [Vegan]

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

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How to Prepare Chocolate Coconut Rum Cake [Vegan]

Preheat the oven to 350°F. Oil a 9-inch spring-form pan.
Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together coconut milk, oil, rum, and vinegar.
Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Pour the batter into the prepared pan, and sprinkle the top of the cake with the shredded coconut.
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.
Cool the cake completely before removing it from the pan.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.