Vegan Chocolate Rum Cake with Sticky Rum Glaze

• 3 cup sorghum flour
• 1 1/2 cup sugar or sugar substitute
• 8 tbsp cocoa
• 1 tbsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp vanilla
• 1/4 cup coconut rum
• 2 tsp vinegar
• 1/2 cup grapeseed oil
• 1 cup strong coffee
• 1 cup water
• 4 tbsp maple syrup
• 4 tbsp coconut rum
• 2 tbsp cocoa powder
• 1/2 tsp instant coffee granules

1. Mix all the dry ingredients well.
2. Make a well in the center and add the wet ingredients one by one.
3. Stir well to combine everything.
4. Do not have to over mix the batter.
5. Just stir gently.
6. Pour it into a round cake pan sprayed with non stick spray.
7. Bake in a preheated 350F oven for approximately 35 minutes.
8. Its cooked when the top is lightly cracked and a toothpick inserted comes out clean.
9. Do not overcook the cake or else the crust will be too hard.
10. Let the cooked cake cool for 5 minutes in the pan.
11. While the cake is cooling get the glaze ready.
12. Combine maple syrup, rum and cocoa powder & coffee granules.
13. Gently heat until everything is combined.
14. Do not boil it.
15. Place a plate over the cake and turn over to remove then place final serving plate on top and invert again.
16. Prick the cake with a fork gently all over.
17. Pour the warm glaze over the cake with as spoon carefully.
18. Make sure the entire surface is covered with the glaze.
19. Do it slowly giving it time to seep in.
20. Slice strawberries and place decoratively on top.
21. The remaining cake will only taste better the next day.
22. Its yummy with a cup of hot coffee or a scoop of vanilla ice-cream!

sorghum flour, sugar, cocoa, baking soda, baking powder, salt, vanilla, coconut rum, vinegar, grapeseed oil, coffee, water, maple syrup, coconut rum, cocoa, coffee granules

Taken from cookpad.com/us/recipes/354632-vegan-chocolate-rum-cake-with-sticky-rum-glaze (may not work)