Vegan & Gluten-Free Caribbean Black Cake Recipe
Calories
Ingredients
- 2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum (if the flour blend doesn't include it)
- 1 teaspoon ground flaxseed mixed with 2 tablespoons water (acts as a binder)
- 1 cup dark rum
- 1 cup mixed dried fruits (raisins, currants, prunes)
- 1 cup vegan butter or coconut oil, softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon mixed spice (combination of cinnamon, nutmeg, allspice)
- 1/4 cup molasses or dark agave syrup
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup chopped nuts (optional, like almonds or walnuts)
Instructions
- Preheat your oven to 325°F Grease and line a cake tin with parchment paper.
- In a small bowl, mix the ground flaxseed with water and set it aside to thicken, creating a "flax egg.
- In a separate bowl, soak the mixed dried fruits in the dark rum. Let it sit for at least an hour or overnight for better flavor absorption.
- In a mixing bowl, cream together the softened vegan butter or coconut oil with brown sugar until light and fluffy.
- Add the thickened flaxseed mixture, vanilla extract, almond extract, and molasses/agave syrup. Mix well until combined.
- In another bowl, whisk together the gluten-free flour, baking powder, baking soda, xanthan gum (if using), and mixed spice.
- Gradually add the dry ingredients into the wet mixture, alternating with almond milk. Mix until you get a smooth batter.
- Fold in the soaked dried fruits along with any remaining rum and chopped nuts into the batter.
- Fold in the soaked dried fruits along with any remaining rum and chopped nuts into the batter.
- Pour the batter into the prepared cake tin and spread it evenly.
- Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before slicing and serving.