Vegan Haitian Rum Cake

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.

Vegan Haitian Rum Cake


Nutrition per serving
Net Carbs25.8 g9.4%
of which Sugars5.2 g5.7%
Fibers1.5 g5.3%
Fats5.6 g8.7%
of which Saturates4.8 g23.8%
of which Omega 30 g0.4%
Proteins2.7 g5.8%
Calcium81 mg8.1%
Vitamin A0 mcg0%
Vitamin C2 mg2.6%
Iron0.7 mg4.7%
Potassium126 mg3.6%
Sodium166 mg7.2%
Cholesterol0 mg0%
Kcal165 8.2%
Macro split
  • net carbs 72%
  • sugars 14%
  • fats 16%
  • saturates 13%
  • proteins 8%
  • fibers 4%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
165 per serving
1h 15m

After porridges, salads, and savoury patties, we decided to round up our collection of Haitian recipes with a delicious rum cake. Spongy and tasty, this loaf cake bursts with lovely Caribbean flavours, and the good news is it's vegan and sugar-free. Let us show you how we did it!

This cake is based on a classic vegan sponge cake recipe, but it also includes staple ingredients commonly used in Haitian desserts. These are coconut milk, limes, cinnamon, nutmeg and rum. The result is a fluffy cake where the first bites are filled with sweet, spicy, and nutty notes followed by a subtle aftertaste of rum.

Although you can use any baking rum you like, we recommend opting for the Barbancourt brand. This rum is produced and bottled in Haiti, made from Haitian sugar cane juice. It's one of the most well known Haitian rum worldwide, imported in many countries. If you can find it, it's well worth the price!

While classic Haitian cake recipes include eggs, butter, condensed milk, and white sugar, we made ours without dairy, eggs, and refined sugar. Coconut milk is a great replacement for milk and butter as it's rich and creamy. Also, it gives the cake an irresistible tropical flavour that suits the recipe well.

To replace the leaving effect of eggs, we combined baking soda and vinegar with self-raising flour. This means the cake will rise perfectly and become super spongy. Finally, we replaced refined white sugar with maple syrup. Although not a typical Haitian ingredient, the syrup let us cut down on sugars, giving you a healthier recipe.

This Haitian cake is already delicious as it is, but you can frost it with a glace icing and turn it into a glorious celebration cake. You can use our zero-sugar glaze and drizzle it over the cake before serving it. You'll get extra sweetness and texture without adding any sugars — give it a go!


Measuring System
Canned Coconut Milk480 mL
Apple Cider Vinegar1 tbsp
Zested Limes2
Self-Raising Flour400 g
Baking Soda1 tsp
Ground Nutmeg1/2 tsp
Ground Cinnamon1 tsp
Maple Syrup100 mL
Rum4 tbsp

Step 1

Mix coconut milk with vinegar and lime zest in a bowl.

Let the mixture sit undisturbed while you prepare the other cake ingredients.

coconut milk with lime zest and vinegar

Step 2

In another bowl, combine self-raising flour with baking soda, ground nutmeg, cinnamon, and a pinch of salt.

haitian rum cake ingredients

Step 3

Now, incorporate the dry ingredients into the milk a few spoons at a time, whisking well in between.

Pour in the maple syrup, rum, and mix all into a smooth cake batter.

vegan haitian rum cake batter

Step 4

Take a loaf tin and grease with a little vegetable oil.

Then, pour the rum cake batter into the tin, filling it at two-thirds.

Bake the cake in the preheated oven at 160°C (320°F) for 50 minutes to 1 hour.

vegan haitian rum cake batter in a loaf tin

Step 5

The cake is ready when a skewer inserted in the centre comes out clean.

Finally, transfer the cake onto a wire rack and let it cool down completely before serving.

You can optionally frost the cake with our sugar-free icing and then garnish it with lime slices or coconut flakes.

baked haitian rum cake


You can swap lime zest with orange zest and add one teaspoon of orange essence to the cake batter.