Recipes

Vegan Rum & Raisin Loaf

If you are a fan of rum raisin ice cream, this loaf cake will definitely become a fast favourite! Raisins, rum and coconut combine to make something exceptionally delicious.

Growing up, Rum & Raisin ice cream was an indulgent summer treat I adored. While it has developed a reputation for being a bit dated, there is no denying that there remains a devoted following of rum raisin lovers – myself included! Unwilling to wait till summer for my rum raisin fix, I set about developing a loaf cake recipe.

What I ended up with was a deliciously spiced Rum Raisin Loaf, studded with plump rum soaked raisin and drizzled in a rum glaze. If you share my love for this classic flavour profile, why not give this recipe a go?

But, where did Rum & Raisin come from? 

Rum & Raisin is a cherished time-honoured flavour combination that traces its roots back to the Sicilian dessert Málaga. Italians were the first to soak Málaga raisins in Marsala wine to make creamy Málaga gelato. This made for a uniquely flavoured dessert filled with sweet bursts of alcohol in every bite.

By the late 17th century, products such as sugar and rum began filtering into the European Market from the Caribbean. These new ingredients were incorporated into traditional recipes and it was quickly discovered that Rum made an excellent substitute for wine in Málaga. The similarly sweet and light flavour profile of Rum to Marsala wine, ensured that “Rum Raisin” was here to stay. Since then, Rum & Raisin has become a staple of ice cream and gelato parlours worldwide!

 So, what do you need? 

All you need for this recipe is: 

Cake Ingredients: 

  • 250g Plain flour
  • 80g Shredded Coconut
  • 3/4 teaspoon of Baking Soda
  • 2 teaspoons of Baking Powder
  • 1/2 teaspoon of Salt
  • 1 teaspoons of Cinnamon
  • 1/4 teaspoon of Nutmeg
  • 100g chopped Walnuts
  • 120ml Coconut oil (liquid form)
  • 180ml Unsweetened milk of choice
  • 150g Brown sugar
  • 50g Granulated sugar
  • 1 teaspoon of Vanilla extract
  • 120g Raisins
  • 140ml Spiced or Dark Rum

Topping Ingredients:

  • 85g Icing sugar
  • 2-3 tablespoons Spiced or Dark Rum

How to Make a Vegan Rum & Raisin Loaf

Step 1 – To a bowl add your raisins and spiced rum soak overnight in an airtight container. Give your container a shake several times now and then to ensure the raisins are evenly soaked.

*See how they have swelled overnight? 

Step 2 – Preheat the oven to 175°C. Grease a standard 1lb loaf pan (8.5 x 4.5 x 2.75 inches) with some coconut oil (or any other neutral oil you have) or line the pan with parchment liner.

Step 3 – To a large bowl, add the plain flour, coconut, baking soda, baking powder, salt, cinnamon and nutmeg.

Step 4 – To a separate bowl, add the coconut oil, unsweetened milk, brown sugar, granulated sugar and vanilla extract then whisk together.

Step 5 – Add the wet ingredients into dry ingredients sand whisk until completely combined. Then add chopped walnuts and the soaked raisins (ensuring to add any leftover rum) into mixture and whisk.

Step 6 – Spread batter evenly in pan then place in oven for around 45-55 minutes. Make sure to check it at the 45 minute mark by poking the centre with a toothpick. If it comes out clean, then it’s done, if not return to oven to continue baking.

Step 7 – Remove loaf tin from oven. Carefully lift the cake from the tin and place on wire rack to cool.

Step 8 – Mix together rum and icing sugar to make the icing for the cake. Pour icing over the cake evenly.

Step 9 – Allow the icing to set then enjoy!

Top Tips

  1.  Even if your loaf pan is non stick, I recommend lining the bottom of it with a parchment loaf tin liner. Not only does it make it easier to get the loaf out of the pan it speeds up clean-up!
  2. You can use the toothpick test to confirm your cake is cooked properly. Stick the toothpick in the centre and if it comes out clean then its done. Remember, the timings given here are estimates and the speed your loaf cooks may be slightly different so rely on this test for success.  

 

Vegan Rum & Raisin Loaf Cake

Recipe by Daphne HartCourse: DessertCuisine: VeganDifficulty: Easy
Servings

8

servings
Prep time

25

minutes
Cooking time

55

minutes

If you are a fan of rum raisin ice cream, this loaf cake will definitely become a fast favourite! Raisins, rum and coconut combine to make something exceptionally delicious.

Ingredients

  • Cake Ingredients
  • 250g Plain flour

  • 80g Shredded Coconut

  • 3/4 teaspoon of Baking Soda

  • 2 teaspoons of Baking Powder

  • 1/2 teaspoon of Salt

  • 1 teaspoons of Cinnamon

  • 1/4 teaspoon of Nutmeg

  • 100g chopped Walnuts

  • 120ml Coconut oil (liquid form)

  • 180ml Unsweetened milk of choice

  • 150g Brown sugar

  • 50g Granulated sugar

  • 1 teaspoon of Vanilla extract

  • 120g Raisins

  • 140ml Spiced or Dark Rum

  • Topping Ingredients
  • 85g Icing sugar

  • 2-3 tablespoons Spiced or Dark Rum

Directions

  • To a bowl add your raisins and spiced rum soak overnight in an airtight container. Give your container a shake several times now and then to ensure the raisins are evenly soaked.
  • Preheat the oven to 175°C. Grease a standard 1lb loaf pan (8.5 x 4.5 x 2.75 inches) with some coconut oil (or any other neutral oil you have) or line the pan with parchment liner.
  • To a large bowl, add the plain flour, coconut, baking soda, baking powder, salt, cinnamon and nutmeg.
  • To a separate bowl, add the coconut oil, unsweetened milk, brown sugar, granulated sugar and vanilla extract then whisk together.
  • Add the wet ingredients into dry ingredients sand whisk until completely combined. Then add chopped walnuts and the soaked raisins (ensuring to add any leftover rum) into mixture and whisk.
  • Spread batter evenly in pan then place in oven for around 45-55 minutes. Make sure to check it at the 45 minute mark by poking the centre with a toothpick. If it comes out clean, then it’s done, if not return to oven to continue baking.
  • Remove loaf tin from oven. Carefully lift the cake from the tin and place on wire rack to cool.
  • Mix together rum and icing sugar to make the icing for the cake. Pour icing over the cake evenly.
  • Allow the icing to set then enjoy!

Notes

  • Top this cake with walnuts for additional texture after icing.
  • As a delicious alternative to walnuts, try pecans instead! Alternately, if you dislike nuts remove from the recipe entirely.
  • Sultanas can be substituted for raisins as desired.

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