Vegan Rum & Raisin Cake

Rum and raisin cake

Rum and raisin cake

Sometimes I just want to eat a piece of cake. There’s nothing in the house. I can’t be bothered going to the shops. But I absolutely need some cake.

Here’s the answer. It’s an easy recipe, not too many ingredients and the only utensils you’ll need are a mixing bowl and a baking tray.

It tastes very light, almost spongy in texture, and the crust is a bit chewy like a shop-bought panettone. Very tasty.


1½ cups wholewheat or plain flour
½ cup granulated or caster sugar
2 teaspoons baking powder
1 cup soya milk
A pinch of salt
¼ cup apple sauce
1 cup of raisins, soaked in hot water (or in a couple of tablespoons of rum) for 15 minutes
1 tablespoon of dark rum, or rum extract
Optional: some flaked almonds and/or glacé cherries to decorate


Preheat the oven to 180 degrees.
Line an 8″/20cm round tin with baking paper
Mix together the flour, sugar, baking powder and salt in a bowl. Stir well. Add the soy milk and apple sauce and stir again.
Add the raisins and rum and stir again.Decorate with flaked almonds and a few glacé cherries. (Go on, make some patterns and be creative!)
Pour the batter into the tin and bake for 40-45 minutes.
When baked, leave the cake in the pan to cool for at least 30 minutes. Finish cooling on a wire rack.


Adapted from here:
Thank you for the inspiration  x


5 thoughts on “Vegan Rum & Raisin Cake

  1. Pingback: Pistachio cake | Peveril Blog

  2. Pingback: Egg-free sponge cake | Peveril Blog

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