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Vegan Banana Rum Cake

This cake is so good! There is nothing else to say, but make it and enjoy it!


2 1/2 cups unbleached all-purpose flour

1/2 cup nondairy butter (softened)

1/2 cup Pure Cane Sugar

1/2 cup dark brown sugar

2 tsp Baking Soda

1 tsp Salt

1/2 cup nondairy butter(softened)

1/4 cup Vegetable oil

1/4 cup Lemon juice

3/4 cup Almond Milk

2 tsp Rum extract

1 cup bananas (mashed)

1 cup Pecans (chopped)

Crumb Cake Topping

1 cup Brown Sugar

1/2 cup Pure cane sugar

1 1/2 tbsp Cinnamon

1/2 tsp salt

1 cup nondairy butter (melted)

2 1/2 cups unbleached all-purpose flour

Carmel Rum sauce

1 cup Carmel sauce

2 tsp Rum extract


  • Preheat oven 350F and grease bundt pan

  • In a medium mixing bowl add your dry ingredients

  • In another mixing bowl add your wet ingredients (minus the bananas)

  • fold in the bananas and pecans

  • Pour into the bundt pan (set aside)

Crumb Topping

  • In a medium bowl, combine sugars, cinnamon, and salt.

  • Add butter and mix well. Add the flour; it is easier to combine with your hands.

  • Sprinkle over top of the cake batter

  • Baked in the oven for 30 to 40 minutes or until a knife comes out mostly clean.

  • Let cool for 15 minutes and drizzle caramel rum sauce on the cake.


Please share this recipe with your family and friends.


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