Vegan Rum Pound Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsweetened almond milk
1/2 cup canola oil
1/4 cup dark rum
1 tbsp apple cider vinegar
1 tsp vanilla extract
Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan with cooking spray or vegan butter and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the almond milk, canola oil, rum, apple cider vinegar, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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 in the center comes out clean.
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional glaze: If you want to add a glaze to the cake, whisk together 1/2 cup powdered sugar and 2 tbsp dark rum in a bowl until smooth. Drizzle the glaze over the cooled cake and let it set for 10-15 minutes before serving.

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