Banana Coconut Rum Cake

26 Mar

Look at this cake. Just look at it! You can’t go into a sugar coma or gain 5 pounds by just looking at it, but you might if you make it. This cake is so indulgent, so moist (a little more moist and it would be bread pudding), so sweet, and so decadent. And it’s my first drunken cake! You might ask what the special occasion is, but I had no reason to make this cake other than wanting to make something sinfully delicious. This is the kind of cake you make when you want to impress someone’s family. It’s just that good and that beautiful.

As I’ll say again and again, I am not a baker. I hope to one day get the hang of making baked goods up on my own, but all I can offer you now is vegan versions of recipes that have already been tried and true. This “Bahama Mama Rum Cake” originally hails from Jill O’Connor’s cookbook, “Sticky, Chewy, Messy, Gooey” – a very non-vegan cookbook. I couldn’t stand not trying this cake out, so I made some necessary rearrangements to her recipe, including organic sugar and cruelty-free baking soda; both of these being wholly vegan where others are not. The original calls for sour cream, which I substituted with coconut milk as it has the same consistency and even adds a little bit more flavor to the cake. If you’re against coconut milk, you could certainly use Tofutti Better Than Sour Cream. Also, for a a little added kick, I used spiced rum rather than regular or dark. According to Barnivore, Captain Morgan’s Spiced Rum is vegan. So go ahead, indulge! Enjoy!

Ingredients:

Rum Glaze:

1/2 cup Earth Balance Buttery Sticks (1 stick) (or make your own, palm oil free butter: http://www.veganbaking.net/other-vegan-treats/735-vegan-butter.html)
1/4 cup water
1/2 cup firmly packed organic dark brown sugar
1/2 cup Captain Morgan’s Spiced Rum (other vegan rum will do)
The Cake:
1 1/2 cups chopped pecans, toasted
1 1/2 cups Earth Balance Buttery Sticks (3 sticks)
2 cups granulated organic/vegan sugar
1 cup firmly packed organic/vegan  dark brown sugar
5 Ener-G eggs: 7 and 1/2 tsp egg replacer with 10 tbsp water
1 cup very ripe bananas (about 3 medium sized), mashed
2 tsps pure vanilla extract
3 tablespoons Captain Morgan’s Spiced Rum
3 cups unbleached all-purpose flour
1 tsp baking soda (I used Bob’s Red Mill)
1 tsp baking powder
1 tsp salt
3/4 cup coconut milk
Directions:
First make the glaze. Combine the Earth Balance butter, water, and sugar in a small saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside, cover, and keep warm.
For the cake, preheat the oven to 350 F. If using whole pecans, chop them or alternatively, place them in the bowl of a food processor fitted with a metal blade and pulse them a few times until they are chopped into small pieces, but not pulverized. Measure out the amount of pecans after chopping. Toast them for about 5 to 6 minutes in a glass oven safe dish. Remove from the oven and set aside. Next, grease a 10 cup bundt pan with cooking spray. Sprinkle the pecans in the bottom of the pan. This will create quite a deep layer of nuts, but it will work out okay, trust me.
In a large bowl, using an electric mixer on low speed, beat together the butter and sugars until the mixture is light and fluffy. Beat in Ener- G eggs, pouring them in a little at a time, mix well after each addition. Beat in the mashed bananas, vanilla, and rum. Sift the flour, baking osda, baking powder, and salt over the batter and fold it in using a rubber spatula, until well combined. Fold in the coconut milk. Spoon the batter over the pecans in the pan and spread the batter evenly on top using a rubber spatula.
Bake until a toothpick inserted in the middle of the cake comes out clean about 60 – 80 minutes. Transfer the pan to a wire rack and let it cool for 5 minutes.
Use a toothpick or wooden skewer to poke holes all over the cake. Pour 1/4 cup of the warm glaze over the cake. Let the cake cool for 5 more minutes. Next, place a serving platter over the pan and invert the pan to release the cake onto the platter. Spoon the remaining glaze over the cake, a little at a time, and let it stand until the glaze is completely absorbed into the cake. As the glaze hardens, it will form a light coat of rum-sugary goodness over the cake.
Let the cake cook completely before serving (if you served warm, it’s not only incredibly delicious, it becomes more like a rummy bread pudding).


Update: I made this recipe into cupcakes for an event! Check it out!

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