Rum cake is one of my absolute favorite cakes to bake (and to eat) especially at this time of year. My great grandma would always make rum cake and I’ve loved it since I was little. However, it’s traditionally made with a lot of eggs and butter and I thought it would be a great thing if I could make a vegan rum cake recipe. (No eggs, butter or milk) Of course, it still has plenty of rum though!
Grandma used a cake mix for her cake and this rum cake recipe is made from scratch. The base cake recipe I used here is a modified version of Dreena Burton‘s simple vanilla cake. But if you really must use a cake mix, Pillsbury makes a Purely Simple White Cake and Cupcake Mix that has no artificial colors, preservatives or flavors in it which is pretty great tasting too. If you decide to use this cake mix instead, I’ve included directions for that as well.
I’ve actually been making this version of the rum cake recipe for a couple of years now and I get nothing but compliments on it. I made it for Thanksgiving and it disappeared fast! Only a few select family members even know that it’s a healthier version of the original!