Vegan New Orleans-Style Hot Buttered Rum Cake

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The New Orleans-style Hot Buttered Rum Cake is known for its incredible moisture, dense texture, and rich, boozy butter sauce that soaks into the cake while it's still hot.

This moist bundt cake is drenched in a rich, buttery rum syrup while still warm, creating an unforgettable deep flavor and texture.

INGREDIENTS

A. Vegan Rum Cake

  • 3 cups All-Purpose Unbleached Flour
  • 2 tsp Aluminum-free Baking Powder
  • 1/2 tsp Salt
  • 1 cup Vegan Butter, softened (plus extra for greasing)
  • 1 cup Raw Cane Sugar
  • 3/4 cup Light Brown Sugar, packed
  • 1/4 cup Ground Flaxseed mixed with 1/2 cup Water (Flax Egg replacement)
  • 1 cup Unsweetened Plant Milk (Oat or Almond)
  • 1/2 cup Dark Rum (such as Black Strap Rum)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract (optional, enhances classic flavor)
  • 1 cup Pecans or Walnuts, chopped (optional, for coating the pan)

B. Hot Buttered Rum Syrup

  • 1/2 cup Vegan Butter
  • 1 cup Raw Cane Sugar
  • 1/4 cup Water
  • 1/2 cup Dark Rum

INSTRUCTIONS

STEP 1: PREPARE THE CAKE

  1. Preheat & Prep Pan: Preheat oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan generously. If using nuts, sprinkle the chopped pecans/walnuts over the bottom and sides of the prepared pan.
  2. Make Flax Egg: In a small bowl, whisk together the ground flaxseed and 1/2 cup water. Set aside for at least 5 minutes to thicken and gel.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  4. Cream Butter & Sugars: In a large mixing bowl, beat the softened vegan butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 3 minutes).
  5. Add Wet Ingredients: Beat in the flax egg mixture, plant milk, dark rum, vanilla extract, and almond extract (if using) until just combined.
  6. Combine: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until the batter is just smooth. Do not overmix.
  7. Bake: Pour the batter evenly into the prepared Bundt pan.16 Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.17

STEP 2: MAKE & APPLY RUM SYRUP

  1. Make Syrup: About 10 minutes before the cake is done, prepare the syrup. In a small saucepan, combine the vegan butter, sugar, and water. Stir over medium heat until the sugar dissolves.
  2. Boil: Bring the mixture to a boil and cook for 3-5 minutes without stirring (watch carefully to avoid boiling over). Remove the saucepan from the heat.
  3. Add Rum: Carefully stir in the 1/2 cup dark rum. The mixture will bubble vigorously.
  4. Soak Cake: Immediately remove the hot cake from the oven. While still in the pan, use a long skewer or fork to generously poke holes all over the top of the cake, reaching halfway down the batter.
  5. Pour Syrup: Slowly and carefully pour about two-thirds of the hot rum syrup over the cake, allowing it to soak into the holes.

STEP 3: FINISH & SERVE

  1. Rest in Pan: Let the cake cool in the pan for 15–20 minutes as the syrup soaks in.
  2. Unmold & Finish: Carefully invert the cake onto a serving platter. Pour the remaining rum syrup slowly over the top of the cake, letting it drizzle down the sides.
  3. Cool: Let the cake cool completely before slicing.20 The syrup will set into a thick glaze as it cools.

That is the perfect complement to a rich rum cake! Southern Praline Topping is essentially a simple, buttery caramel loaded with pecans. Enjoy!



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