This spongy Haitian rum cake bursts with lovely Caribbean flavours.
We made it vegan and sugar-free with coconut milk and maple syrup, all flavoured with lime zest and cinnamon.
Mix coconut milk with vinegar and lime zest in a bowl.
In another bowl, combine the flour with baking soda, nutmeg, cinnamon, and a pinch of salt.
Incorporate the flour mix into the milk along with maple syrup and rum. Whisk well into a smooth cake batter.
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Pour the batter into a greased loaf tin and bake it for 1 hour at 160°C (320°F).
Once ready, transfer the cake onto a rack and let it cool down before serving.