I made a vegan sweet potato rum cake for Christmas.  I’ve never eaten rum cake before, vegan or otherwise, and I have to say- I really like it.  I found this recipe, which I followed using vegan ingredients- though I swapped out the heavy frosting for a rum glaze.  I don’t know if my cake tastes like a traditional rum cake or not, but if you like a richly tropical tasting moist cake liberally sprinkled with raisins and toppped with rum glaze, then make this cake.

Side note: This cake turned out really pretty, honest.  Someone snuck a piece (and was working on a second) by the time I grabbed the camera.  And, of course, no food item could possibly be in my house without a cat investigating it, aka- putting their tongue on my food.

Johnny Cake

Sweet Potato Rum Cake w/Rum Glaze

For the cake:

  • 3/4 cup raisins
  • 1/4 cup rum – I used Gosling Black Seal Rum
  • 2 cups mashed cooked sweet potatoes
  • 2 cups whole wheat flour
  • 1 1/2 cups dark brown sugar (firmly packed)
  • 1 tablespoon fresh orange zest (finely grated)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger (or use fresh)
  • 1/2 teaspoon salt
  • 4 “eggs” egg replacer -I used Ener-G Egg Replacer
  • 3/4 cup vegetable oil
  • 1/4 cup juice squeezed from fresh orange
  • 1 cup dried unsweetened coconut

Soak raisins in the rum for minimum 30 minutes to plump up.  Preheat oven to 350º.  Prepare a bundt cake pan

[or 13 x 9 glass baking dish] using cooking spray [or shortening] and dusting with flour.   Peel, dice, and boil sweet potatoes.  Mash and set aside to cool.

Combine all the cake ingredients (except raisins) in a large mixing bowl.  Using an electric mixer, mix for 2 minutes.  Fold in raisin and rum mixture.  Pour into bundt cake pan.  Bake for 30-35 minutes, or until a toothpick comes out clean.  Cool cake completely before adding the glaze.

Rum Glaze

  • 1 1/4 cup organic powdered sugar
  • 2 tbsp of rum – I used Gosling Black Seal Rum
  • 2 tsp of dark corn syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon

Place sugar in bowl, add rum and whisk like hell until smooth.  Add in extract and corn syrup.  Whisk some more, add cinnamon.  Whisk some more.  Icing will be smooth, shiny, and a little runny.  You don’t want it really runny or the icing won’t stick to the cake.  Icing will be hard with a shiny finish once dry.  Using a spoon, add glaze to the top of the cake and let run down the sides.  Easy!

Rum Raisin Cake