You heard me…chocolate rum cake and it’s gluten and egg free and it is delicious!! I have not found a cake-like item that has risen using G.F. flour until yesterday so I know this is going to open lots of doors for yummy recipes to follow. I will say that it didn’t come out of the Bundt pan as nicely as the normal rum cake I also made as a back up for the birthday party. So, just beware that extra care should be taken in greasing up the pan you use in preparation for the batter. Also remember that allowing the cake to cool, at least 10 minutes, is crucial for G.F. items. The cake firms up and holds together. I will say that using a Bundt pan was ambitious, even for me. There are lots of nooks and crannies in that pan and you can’t use a knife to ease around the edges. I think perhaps an angel food cake pan with a removeable bottom and using parchment paper might give you the biggest advantage for success… I used Avocado spray for my Bundt pan and perhaps some coconut oil, liberally applied, would be a better option. I will try that next time and give an update. 🙂
My grandson tried Rum Cake, while on a cruise, a few years back and that is his favorite cake. (Amazing, cause he is picky!!) My brother and his wife perfected the regular Rum Cake and then I let the tweaking begin. This cake is moist and gets better with age…if you don’t eat it all too quickly!! I am loving a new G.F. Flour I found at Walmart. “DIVIDED SUNSET G.F. Flour” .
In the microwave, heat these things together at 50% power for 2 minutes. might have to add another 20-30 seconds to melt the chips. Stir occasionally thru the cook time. Whisk together till smooth and set aside to cool a little.
1 c. vegetable oil (I used light olive oil)
6 oz. of ENJOY LIFE semi sweet dairy free chocolate chips
2/3 cup cocoa powder
In separate bowl, whisk together the following:
1 1/4 c. plus 2 TBL. G.F. Flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp, xanthan gum (100% necessary!!!!)
1 tsp. salt
In a large bowl mix:
4 eggs ( I used 3/4 c. JUST EGG and 1 TBL. ground flax and 3 TBL Rum)
2 tsp. vanilla extract
1 1/2 c. sugar
3/4 c. almond milk
1/4 c. rum
ADD to this mixture and stir well till blended and smooth:
chocolate mixture and the flour blend mixture
Put batter into a very well greased pan and bake for 40 minutes at 350. Toothpick test to make sure it is done.
Let the cake cool for at least 10 minutes and turn it out onto your cake platter. Spoon the glaze over the cake one spoonful at a time. You will apply this glaze several times till it is gone. The cake absorbs the glaze slowly.
GLAZE:
Boil for 5 minutes:
1 stick of plant based butter
1/4 c. water
1 c. sugar
Then add: 1/2 c. rum
If you don’t want a chocolate rum cake, do this:
1 pkg. of yellow cake mix
1 pkg of vanilla instant pudding (small box)
4 eggs
1/4 c. cold water
1/2 c. oil
3/4 c. rum
The glaze is the same as above………
