I went to a Super Bowl party with my cousin this weekend. The hosts had purchased a specialty cake from a trendy cake shop in Miami. This place is notorious for their vanilla rum cakes. I can still remember their distinct flavor though it’s been many years since I’ve had a piece. My cousin asked if i could come up with a vegan version of it. So my quest began. This first attempt turned out nothing like Edda’s infamous cake recipe, but it was too good not to blog.
cake:
1 pk vegan yellow cake mix (about 17 oz)
1 pk vegan vanilla pudding mix (about 4 oz)
egg replacer for 4 eggs
1/2 cup dark rum
1/2 cup water
1/2 cup canola oil
1 tsp vanilla extract
1 tsp almond extract
glaze:
1/2 cup dark rum
1/2 cup water
1/2 cup non-hydrogenated vegan margarine
1 cup turbinado sugar
1. Preheat oven to 325 degrees.
2. Grease a bundt cake pan and set aside.
3. Combine all cake ingredients and beat with an electric mixer (or by hand) for 2 minutes.
4. Pour mixture into greased pan and bake for 50 to 60 minutes.
5. To prepare the glaze, bring all the glaze ingredients to a boil until the end result is a thick runny syrup.
6. After removing cake from oven, let it cool for 5-10 minutes and remove from pan.
7. Put cake back in pan so it doesn’t stick when glaze is poured over.
8. Poke deep holes about an inch apart all around the cake.
9. Pour hot glaze over the cake.
9. Let cake stand for another 1/2 hour or so until completely cooled and soaked with the glaze.
10. Carefully invert onto a cake platter. Dust with powdered sugar and serve.
I’m going to let a few people at work try this to see what they think. 
