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