Gluten-Free Homemade Rum Cake Recipe a vintage holiday favorite treat. (2024)

Gluten-Free Homemade Rum Cake is a classic seasonal favorite. A super moist vanilla cake soaked in a sweetened butter rum syrup. In fact, many countries in Europe have a rum cake during this time of year. Consequently, this is my version of a vintage European Rum Cake. This recipe is from scratch. This incredible 6-cup Bundt cake is the perfect Christmas gift for a neighbor or friend.

Gluten-Free Homemade Rum Cake:

At any rate, many around the globe make a fruit cake. Similarly, there are others around the globe making rum cakes. Needless to say, my personal preference is rum cake. In any case, I used to make a Rum Cake. Nevertheless, I had a craving for some rum cake this year. Hence, I decided to create a gluten-free and refined free Rum Cake. Not to mention, this is a smaller Bundt cake than most Americans are used to. The fact that this cake still has about 12 small slices is impressive.

In any case, this cake has a butter rum syrup that is poured over the baked cake. Once the cake is cooled use a toothpick or a long stick to create some holes in the top of the cake. In conclusion, use a brush to brush on some syrup on the top and sides.

I do hope you will try this cake and even make it for gifts. Moreover, it would be the perfect dessert for New Year’s Eve. Cassava Flour Information for those who have never used this ingredient before.

Amazon sells monkfruit sweetener.

Gluten-Free Homemade Rum Cake

Ingredients:

• * 1/4 cup of chopped nuts (optional)
• 2 eggs
• 1/2 cup monkfruit sweetener
• 1/2 cup coconut milk
• 1/4 cup of melted butter
• 1/3 cup of rum
• 1 1/8 cup cassava flour
• 1 1/8 cup almond flour
• 2 tsp baking powder
• 2 tsp powdered vanilla monkfruit sweetener

Gluten-Free Rum Cake From-Scratch Directions:

First, preheat the oven to 350 F. Second, oil and flour a 6-cup bundt cake pan. Thirdly, sprinkle chopped nuts on the bottom of the pan. Next, mix sugar, eggs, rum, melted butter, and milk together. Blend together cassava 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 the 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.

Rum Glaze:

Ingredients:

• 1/4 cup butter or coconut oil
• 1/4 cup water
• 1/4 cup monkfruit sweetener
• 1/4 cup maple sugar
• 1/3 cup gluten-free rum

Directions;

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.