Vegan Holiday Spice Cake with Rum Buttercream Frosting

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I took a little break over the holidays. I think we all did, at least I hope you all did! I really love Christmas. I love putting up the tree, putting decorations all over the apartment. I love Christmas shopping for the people I love, the anticipation of their reaction when they open that perfect gift. I love all the food, turkey with all of the fixings, all of the Christmas cookies and the general license to eat as much as you want without guilt! This Christmas was especially lovely as we got to enjoy the love and excitement of our families about our engagement and our upcoming wedding. Next year will be our first Christmas as husband and wife! Over the course of the many holiday parties, dinners etc. we decided to have our parents over for dinner. Which is how this spice cake came to be (also why there will be no pictures of the whole cake, I didn’t get around to snapping photos until the next day!)

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My original idea with this cake was to make an eggnog cake. I kept seeing recipes for eggnog cake on pinterest and I wanted to make a vegan version. I don’t think what I came up with can rightly be called an eggnog cake, it’s more just a spiced cake. I shared the leftovers with friends and asked for their naming suggestions. Holiday Spice Cake won out. But this cake would be good all year round, not just at the holidays!

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I love the way the nutmeg looks flecking the icing, I sprinkled it on but it would probably be good incorporated into the icing itself. The rum adds a nice kick to the flavour. I always like baking with alcohol, a splash for recipe, a shot for me, it’s a good time! The amount of rum used in the frosting is so minimal that I would say this cake is appropriate for all ages, it just adds a bit of fun flavour. The rum I used we brought back from a trip to Jamaica we went on a couple of winters ago, but any rum will do. I would suggest a dark or spiced rum if you have it.

IMG_5832Mmmmmm buttercream frosting. So fluffy, so decadent. We finally got some snow here the night of our little dinner party. A blizzard set in which made an interesting drive for our parents, however now it’s almost all melted away again. This is definitely the mildest winter we’ve had in years and I am ok with it. I am focusing on keeping myself cozy and happy for these next two months before I can enjoy the garden again. Baking lots of comforting foods, cuddling the dog, reading some really good books. The winter is a wonderful time for some self reflection, with a new year we can build a plan for how 2016 is going to improve on 2015!

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I am a big believer in cake for breakfast. I’m just a big believer in breakfast in general. Breakfast is the best meal of the day, a nice long breakfast with waffles, fresh fruit, tea, a caesar (the drink for all you non-Canadians) or a mimosa. Is there anything better? A nice thick slab of cake and a big mug of tea beside the Christmas tree is a good way to start the day in my book.

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This cake was a bit of an exercise in improvisation, I ran out of white sugar and so substituted in some brown sugar, I guestimated the spice amounts. I basically threw it all together and then hoped for the best! Which seems a little bit like life. We make the best with what we have and close our eyes and pray that it works out! So here is the recipe for my vegan holiday spice cake (as best as I can remember it!)

Vegan Holiday Spice Cake

  • 3 cups all purpose flour
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg (plus more for decoration)
  • 3/4 cup coconut milk (from a can thoroughly mixed)
  • 1/2 cup canola oil
  • 2 tbl apple cider vinegar
  • 1/2 tbl vanilla
  • 1/2 tbl dark rum

Directions

Pre-heat the oven to 350. Grease two 9″ round baking pans

In a large bowl whisk together the flour, sugars, baking soda, salt and spices.

In a separate bowl whisk together the coconut milk, canola oil, vinegar, vanilla and rum.

Add the wet to the dry and mix until combined.

Bake for 30min or until a knife inserted in the center comes out clean.

Rum Buttercream

  • 1/4 cup vegan margarine
  • 1/4 cup all vegetable shortening
  • 3 cups powdered sugar
  • 1 tbl dark rum

Directions

Cream together the margarine and shortening add the powdered sugar a cup at a time until the desired consistency is reached add the dark rum. Adjust levels of liquid to sugar until the frosting has the correct fluffy consistency.

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