Triple Threat Vegan Espresso Chocolate Rum Cake

Ingredients


For Cake:
• 1 ½ c. unbleached white flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 c. sugar
• ½ c. vegetable oil
• ¾ oz. PJ’s Iced Coffee Concentrate
• ¼ c. dark rum
• 2 tsp. vanilla extract
• 2 tbsp. apple cider vinegar

For Glaze:
• ½ lb. bittersweet dark chocolate
• 1/3 c. cocoa powder
• ¼ c. hot water
• 3 tbsp. PJ’s Iced Coffee Concentrate
• 1 tbsp. dark rum
• ½ tsp. vanilla extract

Yield: 12 Servings

Preperation

Preheat the oven to 375°F. Sift the flour, cocoa powder, baking soda, salt, and sugar into a mixing bowl. In a 2-cup measuring cup, measure and mix the oil, PJ’s Iced Coffee Concentrate, rum and vanilla. Pour the liquid ingredients into the mixing bowl and mix the batter with a small whisk.

Directions

When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter. Pour batter into a lightly greased bundt pan and bake for 25-30 minutes. Set aside the cake to cool. To make the glaze, reset the oven to 300°F. Melt the chocolate in small ovenproof bowl in the oven for about 15 minutes. Remove from oven and stir in the hot water, PJ’s Iced Coffee Concentrate, rum, and vanilla into the chocolate until smooth. Spoon the glaze over the cooled cake.

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