- 2.5 cups All-Purpose Flour
- 1 cup Cocoa Powder
- 1.5 teaspoons Baking Powder
- 1.5 teaspoons Baking Soda
- 1 teaspoon Sea Salt
- 2 cups Coconut Sugar
- 0.5 cup Avocado Oil
- 3 extra large Eggs
- 2 teaspoons Pure Vanilla Extract
You'll Also Need
- 1 cup Full Fat Coconut Milk
- 0.5 cup (hot/warm) Coffee
- 3 ounces Dark Rum
Chocolate Rum Frosting
- 1 cup Palm and Coconut Shortening
- 3 cups Organic Powdered Sugar
- 0.5 cup Cocoa Powder
- 3 Tablespoons Full Fat Coconut Milk
- 2 Tablespoons Dark Rum
A boozy chocolate rum cake for any occasion!
As I am writing this recipe post, it’s January which is my birthday month!
A classic chocolate cake never goes out of style but how about an adult chocolate cake with rum?
This recipe was inspired by my love for chocolate as well as a giant bottle of rum that was gifted to us over the holidays.
If you don’t like rum or alcohol, you do not have to add it but I highly recommend that you do!
Adding alcohol can give flavor and moisture to your cake. It also adds a tender crumb to your baked goods.
Culinary historians believe that what is today known as “Caribbean rum cake” originated as a steamed pudding, brought to the Islands by English settlers in the mid-seventeenth century and modified by the African slave cooks.
As with more cake recipes, decorating it with a luscious frosting is so fun.
To amp up the chocolate flavor, this recipe calls for a homemade chocolate rum frosting which is very easy to make.
You can pipe on the frosting or keep it rustic like I am with an off-set spatula.
I am keeping this cake naked but feel free to add more edible decorations in form of fruit, chocolate shavings or nuts.
I would love to see your chocolate rum cake recreations!
Send me an image via social media.
Leave your review below in the comment section and pin this recipe!
This recipe is not sponsored.
Preheat The Oven
First, preheat your oven to 350°F (or 340°F if you have a hot oven).
Next, get all of your ingredients out.
Make The Cake Batter
Get a large bowl and whisk together the dry ingredients. Set aside.
In a second large bowl or your standing mixer with the paddle attachment, add the coconut sugar, avocado oil, eggs, and vanilla extract. Mix well.
Next, add 1 cup of the dry ingredients to the wet along with 1/3 cup of the coconut milk.
Mix then add another cup of the dry ingredients, 1/3 cup of the coconut milk and mix again.
Add the remainder of the dry ingredients and the rest of the coconut milk and give it one quick mix.
Lastly, add the coffee and rum and mix one more time until combined. Do not over mix.
Prepare Cake Tins & Bake
Lightly grease two equal size cake pans with some avocado oil and add parchment paper to the bottom of the cake pans.
You can also lightly dust the pans with some cocoa powder to make sure the cakes will come out easily.
Divide the cake batter by two and pour into your prepared cake pans.
Bake the cakes on the middle rack in your preheated oven for 20-25 minutes then allow them cool in the cake pans for 10-15 minutes before turning them out onto a cooling rack to cool completely.
Make The Frosting
After your cakes are completely cooled, it's time to make the rum chocolate frosting.
Add the palm and coconut shortening to a large bowl or standing mixer with the paddle attachment and mix on medium speed for about 1 minute.
Next, sift the powdered sugar and cocoa powder into the bowl and also add the coconut milk and rum.
Mix on medium high speed for 3-4 minutes then give the bowl a good scrape on all sides and the bottom of the bowl with a spatula and mix again for a couple of minutes.
If the frosting looks a bit thick, add another 1/2 tablespoon of coconut milk then mix again.
Frost The Cake