Eggless Caribbean Rum/Black Cake

by Samara
Caribbean rum cake

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Eggless rum cake? Say what? As an island native, it’s practically unheard of baking a rum cake with no eggs.

I’m only one week into my vegan journey and here I am trying to bake a whole cake, an island favorite, with no eggs. Who the hell do I think I am?

I love food. I hate having to give up my favorite things to eat but I need to be healthier and I also want to reduce my ecological footprint while I’m at it.

Since Christmas is coming up there was no way I was gonna give up my rum cake. It’s just not Christmas if there’s not a black cake on the table and I meant I was gonna have it by all means necessary.

Between Google and YouTube videos, it took me some time to figure out the recipe since there weren’t that many tutorials online. Go figure… lol.

This was my first attempt and I’m surprised it came out really well. Veganism doesn’t have to be hard, you just need to find alternatives to your favorite foods and make it work.

Hope you enjoy this recipe as much as I did. Let me know in the comments if you try it!

Rum cake steps
Caribbean rum cake
Print Recipe
5 from 1 vote

Eggless Caribbean Christmas Cake

Try this vegan twist of a delicious Caribbean Christmas treat.
Prep Time30 mins
Cook Time1 hr 30 mins
Course: Dessert
Cuisine: Antiguan, Caribbean
Keyword: cake, rum cake, vegan
Servings: 6 people
Author: Samara

Ingredients

Macerated Fruit Mixture

  • 1/2 pound raisins
  • 1/2 cup Mixed peel/fruit cake mix
  • port wine/dark red wine
  • dark rum

Cake Batter

  • 1/2 cup vegan butter
  • 1 cup brown sugar
  • 1/4 cup apple sauce (to help hold the cake together)
  • 2 tsp vanilla essence
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 2-4 tsp browning

Instructions

Fruit Mixture

  • To get the real rum flavor in your cake, fruits should be soaked in wine/rum for a minimum of one week to a year+. Place fruits in a food processor or blender and grind into a paste. Mixture should not be too runny. You will need 2 -3 cups of macerated fruit per cake.

Cake Batter

  • Preheat oven to 300 degrees F.
  • In a large bowl, cream butter and sugar for about 5 minutes. Add macerated fruit, apple sauce, vanilla essence and fold until well blended. Set aside.
  • In another bowl, combine flour, baking powder, cinnamon, nutmeg, allspice, and salt.
  • Add flour mixture a little at a time to the wet mixture and fold in with a spatula. Add browning to mixture one teaspoon at a time until the desired color is achieved. Mix well.
  • Grease a 9-inch cake pan and pour batter into greased pan.
  • Bake in a 300-degree oven for about 90 minutes. When the cake comes out of the oven, pour or brush some alcohol mixture on top. The flavor is best after a few days.

Notes

If you didn’t soak your fruits ahead of time, you can pour boiling water on top of fruits  and let it sit for half an hour to loosen them up. Then drain water and pour wine/rum on fruits and let stand for 1-2 hours. 
Vegan Christmas Cake Pinterest image

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4 comments

Jodie Paterson July 12, 2020 - 7:52 pm

This cake looks amazing! ?

Reply
Samara July 13, 2020 - 11:24 pm

Thanks, it was delicious too! 🙂

Reply
Traci December 30, 2020 - 4:08 pm

5 stars
This may be the best cake I’ve ever eaten!

I had something like this when I was married on Grand Cayman 28 years ago. When I was searching for a cake to make for my birthday, which was yesterday, this one caught my attention.

Instead of just raisins, I combined raisins, figs, dates, dried pineapple and dried apple. It was closer to a pound than half a pound.

I let the dried fruit marinate for 5 days. I made the cake on Saturday to be eaten on Tuesday. The “mixed peel” I used was homemade candied orange and grapefruit peel. I can’t get vegan butter where I live, so I used coconut oil. Instead of applesauce, I used a flax egg. I left out the browning. I also used parchment paper instead of greasing the pan.

When the cake came out of the oven, I poured 1/4 cup of rum over the top. Then when it was partially cooled, another 1/4 cup rum.

When the cake cooled completely, I wrapped it in plastic wrap and put it in the fridge.

We had the cake last night. It was so incredibly moist and flavorful–better than the one I remembered from 28 years ago.

Thank you for this recipe!

Reply
Samara January 3, 2021 - 11:35 pm

So happy you enjoyed this Traci! I’m going to try it with some of the ingredients you suggested, it sounded delicious!

Reply

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