Rum Raisin Bundt Cake (v)

Dark, slow, and deeply layered, this is rum raisin meant to linger. Toasted coconut cream churns into a dairy-free foundation of warm rum notes that read more like a nightcap than a dessert. Folded throughout are chunks of rum-soaked bundt cake baked with Renewal Mill’s brown rice and okara flour, softening as you dig in. The raisins come from rescued Cabernet wine grapes, bringing deep, winey sweetness and a subtle crunch from their natural seeds. The effect is complex and lingering—sweet, spiced, and slightly tannic—like dessert inspired by the last sip of a good drink.