Vegan Dark Chocolate Rum Cake for Two

Chocolate Rum Lo Res-4Dark Chocolate – I’m a fan.

Cake – I am really a fan.

Rum –I am 100 fans cheering in unison.

Chocolate Rum Cake? Yes, please!  Since I don’t cook with dairy very often, and my sweetie can’t eat it, I rarely buy boxed cakes, and I don’t make most of the cake recipes I find in cookbooks because most of them are crafted for dairy.  Knowing some of the basic ingredients for a small cake, I can make one from scratch as long as I have the right ingredients, and in this case, since I am making a non-dairy cake, I may as well take the next step and leave out the egg, making it vegan.  I just upped the challenge ante a bit, didn’t I?  I challenged myself to create a delicious dark chocolate rum cake from scratch.  Can I do it? We’ll see.

I know what I like to eat and the flavor combinations I adore. Chocolate and spice, rum and coconut milk, vanilla and agave – all of these combined?  Decadent and Divine!

I accepted my personal challenge and dove in.  Flour, sugar, cocoa, baking powder, baking soda, oil, coconut milk, rum, vanilla, agave syrup, chili powder (just a pinch, and all spice.  Mmmm… The batter tasted delicious,

Here is my new recipe for Ch0colate Vanilla Rum cake:

Vegan Chocolate Rum Cake for Two

Prep Time: 10 minutes


  • 1.5 cup flour
  • 1 cup sugar
  • 3/4 cup non-dairy Special Dark cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/ cup vegetable oil
  • 1/2 cup coconut milk
  • 1/4 cup dark or gold rum
  • 1/2 tsp vanilla
  • 1 tsp agave syrup (or 2 if sweeter cake desired)
  • pinch of chili powder
  • 1/4 tsp all spice


  1. Pre-heat oven to 350 degrees
  2. There is no rhyme or reason the order of contents for this recipe. I like to measure out all my dry ingredients and add them one-by-one into a large mixing bowl.
  3. Measure out the wet ingredients and add them one-by-one to the mixing bowl.
  4. Mix until all ingredients are blended.
  5. Grease an 8x8 pyrex
  6. Bake for 30-35 minutes
  7. When cooled, remove from pyrex and sprinkle with powdered sugar
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The result!  YUM.  I’m pleased.

You can choose to make this cake without the rum.  If so, I’d suggest substituting the rum for an additional 1/4 cup of coconut milk.  Happy baking!

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