Gluten-Free Rum Cake
Gluten-Free Homemade Rum Cake Recipe poke holes into the cake and pour over a sweetened butter rum syrup. Rum is baked into the cake too.
Servings 14 servings
Calories 132kcal
Equipment
Ingredients
Cake
- 1/4 cup chopped nuts optional
- 2 whole eggs
- 1/2 cup monkfruit sweetener
- 1/2 cup milk or coconut milk
- 1/4 cup of melted butter or coconut oil
- 1/3 cup of gluten-free rum
- 1 1/8 cup cassava flour
- 1 1/8 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 2 tsp baking powder
- 2 tsp powdered vanilla monkfruit sweetener recipe is on my blog
Rum Butter Sauce
- 1/4 cup of butter or coconut oil
- 1/3 cup of water
- 1/8 cup of monkfruit sweetener
- 1/4 cup of maple sugar
- 1/3 cup of gluten-free rum
Instructions
Cake
- First, preheat the oven to 350 F.
- Second, oil and flour a 6-cup bundt cake pan.
- Make sure to oil and flour all the nooks and crannies especially the cone.
- Thirdly, sprinkle chopped nuts on the bottom of the pan.
- Next, mix sugar, eggs, rum, melted butter, and milk together.
- Blend together cassava flour, almond flour, baking powder, baking soda, baking powder, and powdered Vanilla monkfruit sweetener.
- Finally, blend the egg and flour mixtures together.
- Next, pour the batter into oiled and floured Bundt pan
- Place into the oven and bake for 30 - 45 minutes.
- Remove from oven allow to cool slightly.
- Finally, using a toothpick or wooden skewer poke holes all over the top of the surface of the cake while still inside the pan.
- Pour about 1/4 of the sauce on the cake.
- Wait 10- 15 minutes.
- Once the sauce has been absorbed pour another 1/4 more sauce on the cake.
- Lastly, invert the cake onto your cake plate or stand and slowly drizzle the remaining sauce onto the cake.
- Serve or cover until ready to be served.
Buttered Rum Sauce
- First, melt the butter or coconut oil over medium heat in a saucepan.
- Second, stir in water, monkfruit sweetener, and maple sugar.
- Next, boil for approximately 3 minutes while stirring.
- Remove from heat and carefully stir in the rum.
- Lastly, baste and drizzle onto the cooked cake.
- Double the recipe if serving each piece with a new drizzle of sauce.
Notes
| Nutrition Facts | |
|---|---|
| Servings 14.0 | |
| Amount Per Serving | |
| Calories 132 | |
| % Daily Value * | |
| Total Fat 6 g | 9 % |
| Saturated Fat 3 g | 13 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 35 mg | 12 % |
| Sodium 16 mg | 1 % |
| Potassium 197 mg | 6 % |
| Total Carbohydrate 9 g | 3 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 3 g | |
| Protein 1 g | 3 % |
| Vitamin A | 29 % |
| Vitamin C | 1 % |
| Calcium | 3 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Calories: 132kcal