Vegan Rum Pound Cake

INGREDIENTS:
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened almond milk (or any non-dairy milk of your choice)
1/2 cup coconut oil, melted (or use vegetable oil)
1/4 cup dark rum (make sure it’s vegan-friendly)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Zest of 1 lemon (optional, for extra flavor)
FOR THE RUM GLAZE:
1/4 cup powdered sugar
1-2 tablespoons dark rum
INSTRUCTIONS:
Preheat the Oven:Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients:In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Prepare Wet Ingredients:In another bowl, combine the almond milk, melted coconut oil, rum, apple cider vinegar, vanilla extract, and lemon zest (if using). Whisk until smooth.
Combine Wet and Dry Ingredients:Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay.
Bake the Cake:Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Make the Rum Glaze:While the cake is baking, prepare the rum glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of rum. Add more rum as needed to achieve a pourable consistency.
Cool and Glaze:Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack. While the cake is still warm, drizzle the rum glaze evenly over the top. Allow the cake to cool completely before slicing and serving.
Serve and Enjoy:Slice the vegan rum pound cake and serve it as a delightful dessert or snack with your favorite beverage.
TIPS:
Make sure all your ingredients are at room temperature for best results.
If you prefer a stronger rum flavor, you can brush the warm cake with additional rum before glazing.
Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.