Petition to stop all the people I love from being born in November.
You St. Valentine’s day babies are making my pockets hurt!!! Mum, dad, bff and flatmate… all those restaurant dinners, presents to buy and surprise parties to throw… and ALL THAT CAKE I’ve been making.
Broke, you could say I’m broke.
How I’m going to get through the last week of November, I don’t know. Potatoes and rice for every meal here we go! Thanks godness I’m friends with alllll the spuds.
Truth to be told, I should so not be complaining about all the birthday cake I’ve got to eat this month. First this hazelnut whisky chocolate cake, now this gorgeous vanilla bean rum cake with the most luscious salted chocolate ganache… My soul is all happy and dancing around the room with joy. My skinny jeans are feeling hopeless and wanting to throw themselves off a cliff.
Can you hear that?
Is it? Is it vegan cake? Which is technically 100% made from plants so it should be considered a salad. Someone please call the FDA and tell them I said so.
See skinny jeans? You have no reason to be sad! Other than the fact that I haven’t done any laundry in years and you haven’t seen your denim pals for a long, long time. But on the healthy cake front? On the healthy cake front you’re all set!
Best thing about this cake (apart from that ganache which I might or might not want to marry), is that you can make it with not too weird ingredients which you likely have at home so it helps you be super broke instead of super duper hyper mega broke. (I included the substitutions below)
Although I decide to go the fancy-schmancy route with all that rum (which doesn’t really count since I stole it from my flattmate win win!), pricey vanilla beans (seriously, are they made of gold?), coconut oil and himalayan salt.
Next time you hear me complain about having to eat steamed potatoes alone for the past 4 nights ignore me. I had it coming, I so deserve it.
Plus, steamed potatoes are basically the queen of vegetables.
Long live the spuds! And long live rum cake. Especially when it’s all moist, dense and spiced with the goodness of vanilla beans. Plus, that salted chocolate ganache! Have I already tell you how in love with it I am? Because I really am.
I kept the decorations simple this time in, what we’ll call, an attempt to be sophisticated for the sake of my reputation but in reality we all know that it’s just strawberries because:
a) I’m broke. So broke.
b) I’m lazy. So lazy.
Don’t they look lovely though? I’m gonna toot my own horn here and say they do 😉 Sometimes simple is best, right?
*And by “sometimes” I mean “every time you spend your month’s budget in overpriced vanilla beans, vegan pizza and pressies for your mum”
I guess there are worse things one could spend their money on.
- 650 ml. almond milk
- 2 tbsp. rum
- seeds from 2 vanilla pods
- 1 tbsp. white wine vinegar
- 180 grams non-hydrogenated margarine
- 400 grams brown sugar
- 6 egg replacements
- 520 grams cake flour
- 2 tsp. baking soda
- a pinch of salt
- 150 grams dark chocolate
- 2 tbsp. coconut oil
- a pinch of himalayan salt
- Whisk together flour, baking powder, egg replacement, sugar and salt.
- Add in melted margarine, rum, milk, vinegar and vanilla seeds and stir.
- Line a spring-form pan with parchment paper and pour batter on it.
- Bake at 200ºC in a preheated oven for 40-45 minutes or until you insert a toothpick in the center and it comes out clean.
- Melt the chocolate on low heat and stir in melted coconut oil.
- Whisk until glossy.
- Pour ganache over the cake.
- 1 tbsp vanilla extract instead of the vanilla beans
- 6 tbsp. cornstarch instead of the egg replacements
- *Note that the cake won't be quite as good!