Cooking and Serving: 65 minutes | 10 servings
Ingredients
Tips for making a gluten free rum cake | Rum cake serving suggestions | The right way to store your gf rum cake
Description
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 65 minutes | Servings: 10 servings
Ingredients
Tips for making a gluten free rum cake
Rum cake serving suggestions
The right way to store your gf rum cake
Gluten free rum cake: substitutions
Pecans – Rum cake is traditionally made with pecans or walnuts that are
Vanilla – The vanilla extract is added to the soft nuts to add depth of
Sugar – Some of the granulated sugar is added to the nuts to add some
Gluten free flour – I usually bake this cake with Better Batter’s classic
Milk – The milk provides the main liquid in this cake, and my only request is
Dry milk – Adding powdered milk in addition to the regular, liquid milk
Baking powder – Baking powder is the main chemical leavener in this cake,
Baking soda – Baking soda adds some lift, but it’s only single-acting so it’s
Salt – Salt helps brighten and enhance the other flavors in the cake. It
Oil – This gf rum cake is made with a neutral-tasting oil like vegetable,
Rum – There is some rum in the cake itself, but that’s only 1 1/2 fluid
Eggs – There are 4 whole eggs in this cake, and they add lift, richness, and
This lovely cake is typically holiday fare but can be prepared year-round for
Try it dusted with powdered sugar after you’ve turned it out of the pan, and
Rum cake goes great with a drizzled glaze like we used in our iced gluten
Serve each slice with some fresh, lightly sweetened whipped cream
Some fresh fruit is always welcome alongside a slice of this rich gf cake
10-cup bundt pan light-colored cast aluminum is
1 cup (120 g) chopped raw pecans, (or walnuts)
½ teaspoon pure vanilla extract
1 ¼ cups (225 g) granulated sugar
1 ¾ cups (245 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
¾ cup (72 g) powdered milk, nonfat or whole milk powder is fine
3 tablespoons (27 g) cornstarch, (or try arrowroot)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
½ cup (112 g) canola oil, (or try another neutral oil, like peanut)
3 tablespoons (1 ½ fluid ounces) gluten free rum, (See Recipe Notes)
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
½ cup (4 fluid ounces) milk, at room temperature (any kind will do)
6 tablespoons (84 g) unsalted butter, chopped (for dairy free, try Earth
3 tablespoons (1 ½ fluid ounces) water
¾ cup (150 g) granulated sugar
⅛ teaspoon kosher salt
6 tablespoons (3 fluid ounces) gluten free rum, (See Recipe Notes)
Confectioners’ sugar, for dusting
Instructions
MAKE THE CAKE
Preheat your oven to 325°F (or 300°F if you are using a dark-colored bundt.
pan). Grease well a standard bundt pan.
In a small bowl, place the chopped raw pecans, vanilla extract and 1/8 cup.
(25 g) granulated sugar, and toss to combine.
Scatter the sugared nuts evenly on the bottom of the prepared bundt pan, and.
In a large bowl, place the flour, xanthan gum, nonfat dry milk, cornstarch,.
baking powder, baking soda, salt and remaining 1 1/8 cups (225 g) granulated.
sugar, and whisk to combine well.
Create a well in the center of the dry ingredients, and add the canola oil,.
rum, eggs and milk, beating to combine after each addition. The batter should.
Pour the batter evenly on top of the chopped nuts in the bundt pan and shake.
Place the bundt pan in the center of the preheated oven and bake until a.
toothpick inserted in the center of the cake comes out mostly clean, or with.
a few moist crumbs attached (about 45 minutes—or 40 minutes for a dark bundt.
pan). Be careful not to over bake the cake, as the bottom will burn easily.
Remove the cake from the oven and allow the cake to cool in the pan for 10.
MAKE THE GLAZE
In a small, heavy-bottom saucepan, place all the glaze ingredients except for.
Bring to a boil, stirring frequently, over medium heat. The mixture will.
Remove the pan from the heat, add the rum, and mix to combine. The rum will.
cause the mixture to bubble up quickly. Just stir until the bubbling.
subsides, which will happen quickly.
Return the saucepan to medium heat and bring the mixture to a simmer,.
stirring occasionally, until the glaze is reduced minutes).
The glaze should bubble gently while it is reducing. If it bubbles too.
fiercely, reduce the heat.
GLAZE THE CAKE
Pour the hot glaze evenly over the warm cake, still in the pan, and allow to.
sit until the cake has absorbed the glaze (about 10 minutes more).
If the glaze is slow to absorb into the cake, pierce the top of the cake in a.
few spots with a butter knife.
Carefully pull the cake away from all the edges of the bundt pan with a.
butter knife before inverting it onto a serving platter to unmold it. Dust.
lightly with confectioners’ sugar and serve warm.
GLAZE THE CAKE
Pour the hot glaze evenly over the warm cake, still in the pan, and allow to.
sit until the cake has absorbed the glaze (about 10 minutes more).
If the glaze is slow to absorb into the cake, pierce the top of the cake in a.
few spots with a butter knife.
Carefully pull the cake away from all the edges of the bundt pan with a.
butter knife before inverting it onto a serving platter to unmold it. Dust.
lightly with confectioners’ sugar and serve warm.
Notes
CAN I USE ALMOND FLOUR FOR THIS RUM CAKE RECIPE?
No, this cake recipe will not work as an almond flour rum cake. Almond flour
behaves quite differently in baking, and isn’t a proper substitute for a
rice-based all purpose gluten free flour blend.
Rum cake slice from bundt cake on white plate with piece taken
cake slice from bundt cake on white plate with piece taken
Go Ad-Free
GLUTEN FREE RUM CAKE RECIPE
Prep Time: 20 minutes mins
Cook Time: 45 minutes mins
This gluten free rum cake has a sugar glaze that keeps it super moist. Celebrate
the holidays or any time of year!
* 10-cup bundt pan light-colored cast aluminum is
* 1 cup (120 g) chopped raw pecans, (or walnuts)
* ½ teaspoon pure vanilla extract
* 1 ¼ cups (225 g) granulated sugar
* 1 ¾ cups (245 g) all purpose gluten free flour blend
(I use Better Batter most often; click thru for info on all appropriate
* ¾ teaspoon xanthan gum, (omit if your blend already contains it)
* ¾ cup (72 g) powdered milk, nonfat or whole milk powder is fine
* 3 tablespoons (27 g) cornstarch, (or try arrowroot)
* 1 ½ teaspoons baking powder
* ½ teaspoon baking soda
* 1 teaspoon kosher salt
* ½ cup (112 g) canola oil, (or try another neutral oil, like peanut)
* 4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
* ½ cup (4 fluid ounces) milk, at room temperature (any kind will do)
* 6 tablespoons (84 g) unsalted butter, chopped (for dairy free, try Earth
Balance buttery sticks)
* 3 tablespoons (1 ½ fluid ounces) water
* ¾ cup (150 g) granulated sugar
* ⅛ teaspoon kosher salt
* Confectioners’ sugar, for dusting
* Preheat your oven to 325°F (or 300°F if you are using a dark-colored bundt
pan). Grease well a standard bundt pan.
* In a small bowl, place the chopped raw pecans, vanilla extract and 1/8 cup
(25 g) granulated sugar, and toss to combine.
* Scatter the sugared nuts evenly on the bottom of the prepared bundt pan, and
* In a large bowl, place the flour, xanthan gum, nonfat dry milk, cornstarch,
baking powder, baking soda, salt and remaining 1 1/8 cups (225 g) granulated
sugar, and whisk to combine well.
* Create a well in the center of the dry ingredients, and add the canola oil,
rum, eggs and milk, beating to combine after each addition. The batter should
* Pour the batter evenly on top of the chopped nuts in the bundt pan and shake
* Place the bundt pan in the center of the preheated oven and bake until a
toothpick inserted in the center of the cake comes out mostly clean, or with
a few moist crumbs attached (about 45 minutes—or 40 minutes for a dark bundt
pan). Be careful not to over bake the cake, as the bottom will burn easily.
* Remove the cake from the oven and allow the cake to cool in the pan for 10
* In a small, heavy-bottom saucepan, place all the glaze ingredients except for
* Bring to a boil, stirring frequently, over medium heat. The mixture will
* Remove the pan from the heat, add the rum, and mix to combine. The rum will
cause the mixture to bubble up quickly. Just stir until the bubbling
subsides, which will happen quickly.
* Return the saucepan to medium heat and bring the mixture to a simmer,
stirring occasionally, until the glaze is reduced minutes).
* The glaze should bubble gently while it is reducing. If it bubbles too
fiercely, reduce the heat.
* Pour the hot glaze evenly over the warm cake, still in the pan, and allow to
sit until the cake has absorbed the glaze (about 10 minutes more).
* If the glaze is slow to absorb into the cake, pierce the top of the cake in a
few spots with a butter knife.
* Carefully pull the cake away from all the edges of the bundt pan with a
butter knife before inverting it onto a serving platter to unmold it. Dust
lightly with confectioners’ sugar and serve warm.
Pure rum, without flavorings or additives, is gluten free. You can use anything
from dark rum to light rum, depending upon your taste preference.
If you would like to try to make this cake completely alcohol-free, try using
water in place of the rum in equal measure, but add a fair amount of gluten free
Nutrition information is automatically calculated, so should only be used as an