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Vegan Mojito Cake

Prep Time: 25 mins Cook Time: 50 mins Serves: 6-8 people

A sweet, delicate treat with a zesty minty rum punch! Whatever the weather, wherever you are, a slice of this cake, served with an ice cold mojito (or virgin mojito!), will brighten your day.

This delicious vegan mojito cake recipe was developed exclusively for Discover Delicious by Cardiff-based foodie Instagram sensation, Rosie Dent, aka Pontcanape.

Ingredients

  • 100g coconut oil, melted
  • 200g caster sugar
  • 175ml plant milk (oat works well)
  • 275g self raising flour
  • 1 tsp baking powder
  • 1 unwaxed lime
  • 2 tbsp of The Preservation Society Limey lime marmalade
  • 75ml white rum
  • 12 mint leaves
  • 100g icing sugar
  • Water

Method

  1. Preheat your oven to 180c and line a 2lb loaf tin.
  2. Zest the lime and pop it into the fridge to garnish your cake later.
  3. Combine the coconut oil, caster sugar, plant milk, flour, baking powder and the juice from the lime.
  4. Pour the mixture into your lined loaf tin and bake for 40-50 mins. You’ll know it’s ready when you can insert a skewer and it comes out clean.
  5. While your cake is baking, add the rum and mint leaves to a pan and bring to a simmer. Allow to simmer for 2 minutes. Turn off the heat and leave until ready to use.
  6. Once your cake is baked, remove from the over and let it sit in the tin for 10 minutes. Remove the mint leaves from the rum, squeezing out as much liquid (and flavour) as possible. Add the limey lime marmalade. Stir until combined to create a syrup.
  7. Using a skewer, make lots of holes in the top of the cake. Then use a brush to add your syrup to the top of the cake. It’s best to do this in stages to get an even coverage, allowing the cake to absorb the syrup before adding the next layer. Once you’ve used all of the syrup, leave the cake to cool in the tin.
  8. Once completely cool combine the icing sugar and 1 tbsp water. You want a pourable consistency, add a little more water if needed. Remove the cake from the tin. Drizzle the icing over the cake and then top with the lime zest you saved earlier. Serve with a mint tea or a tall glass of mojito!