Vegan Rum Pound Cake

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegan butter, softened
1 cup granulated sugar
1/4 cup unsweetened applesauce
1/4 cup unsweetened almond milk
1/4 cup dark rum
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan with cooking spray and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the vegan butter and sugar together until light and fluffy, about 3-4 minutes.
Add the applesauce, almond milk, rum, and vanilla extract to the butter mixture and beat until well combined.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve the vegan rum pound cake as desired