Gluten-Free Caribbean Rum Cake

If you've never sampled rum cake, now's the time and here's the recipe! While it's often considered a holiday confection, rum cake is actually a good dessert choice all year 'round. Served with a cup of strong coffee, it's equally satisfying in summer, with fresh berries or peaches, or in winter with a dollop of whipped cream.  

We know you’ll love this gluten-free version of our Caribbean-Style Rum Cake recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields an incredibly moist, wonderfully aromatic cake that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

PREP

35 mins

BAKE

55 mins to 1 hr 5 mins

TOTAL

9 hrs 40 mins

YIELD

1 large Bundt cake, 16 slices

Ingredients

Cake

• 2 cups (240g) Gluten-Free Measure for Measure Flour
• 1 1/2 cups (298g) granulated sugar
• 3.4-ounce box instant vanilla pudding mix (not sugar-free)*
• 2 teaspoons baking powder
• 1 teaspoon salt
• 8 tablespoons (113g) unsalted butter, softened
• 1/2 cup (99g) vegetable oil
• 1/2 cup (113g) milk, at room temperature
• 4 large eggs, at room temperature
• 1/2 cup (113g) rum, plain or spiced
• 2 teaspoons vanilla extract
• 1/4 cup (24g) almond flour, for dusting baking pan, optional

*See "tips," below.

Syrup*

• 8 tablespoons (113g) unsalted butter
• 1/4 cup (57g) water
• 1 cup (198g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) rum, plain or spiced
• 1/2 teaspoon vanilla extract

*See "tips," below.

Instructions

1. Preheat the oven to 325°F.

2. To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

3. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.

4. Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.

5. Stir in the rum and vanilla.

6. Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.

7. Bake the cake for 55 to 65 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.

8. Leave the cake in the pan to cool slightly while you make the syrup.

9. To make the syrup: In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

10. Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

11. Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.

12. Serve with hot coffee or tea. The cake is very moist, fragrant and potent.

13. Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.

Tips from our Bakers

• The pudding mix adds a bit of flavor and sweetness, plus enhances the cake's moisture. Use a different flavor pudding mix if desired: banana, caramel, butterscotch, coconut, etc. Want to omit the pudding mix? You can; your cake will be a bit less sweet, and somewhat drier. Be aware we've tried substituting cornstarch, sugar, and extra vanilla for the pudding mix, and the result just isn't the same.

• Want to omit the pudding mix? You can; your cake will be a bit less sweet, and somewhat drier. Be aware we've tried substituting cornstarch, sugar, and extra vanilla for the pudding mix, and the result just isn't the same.
• Using the full amount of syrup in the recipe will make a traditional rum-soaked rum cake, one that's incredibly moist. For a less "rummy" cake, one with a more standard cake texture, make and use just half the amount of syrup.

• Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Chocolate cake Best

 

FLOURLESS CHOCOLATE CAKE

★★★★★ 4.7 from 63 reviews

•  prep time: 15 MINUTES
 
•  cook time: 25 MINUTES
•  total time: 40 MINUTES
 
•  yield: 12 SERVINGS 1X

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DESCRIPTION

A decadent, gluten-free flourless chocolate cake recipe with no added sugar necessary!

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INGREDIENTS

• 8 large eggs, cold
• 1 lb. dark, semisweet or bittersweet chocolate, coarsely chopped
• 16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
• optional toppings: powdered sugar and/or berries

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INSTRUCTIONS

1. Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!) Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan, or any pan that’s larger than the springform. Bring a kettle or pot of water to boil.
2. In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
3. Meanwhile, melt the chocolate and butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
4. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)
5. About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

Cinnamon Rolls

 

INGREDIENTS

• 2 1/2 cups (350 grams) gluten free all purpose flour (preferably without xanthan gum)
• 2 1/2 tsp instant yeast 
• 1 1/2 tsp xanthan gum 
• 1 tsp salt
• 4 tbsp sugar (50 grams)
• 3 tbsp vegan butter melted / refined coconut oil, liquid) + extra to wash for dough
• 1 tbsp ACV (apple cider vinegar) 
• 1 cup warm non dairy milk- try coconut milk ? 
• 1 table spoon chia + 2table spoon of water

For The Cinnamon Rolls

• \

For The Filling

• 1/3 cup brown sugar
• 2 Tablespoons ground cinnamon
• 4 tablespoons coconut oil, room temperature

INSTRUCTIONS

1. Combine the milk, sugar and yeast in a stand mixer fitted with the dough hook. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active.
2. Add the melted butter and 1 cup of the gluten free flour and the salt. Mix until just combined. Add in remaining flour and mix until the dough forms a ball and comes together. Turn the dough out onto a heavily floured surface and knead for 15 minutes or until the dough is mostly smoothy.
3. Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and set in a warm area to proof for 1 hour.
4. In a small bowl, combine the brown sugar and cinnamon for the filling. Lightly grease a 9 inch round baking pan. Set both aside.


5. After 1 hour, look at the dough. The dough should be doubled in size. Turn the dough out onto a liberally floured work surface. Roll the dough out into an 9 x 13 inch rectangle. The dough will be thick. This is what you want. Spread the melted butter over the dough, coating it evenly, all the way to the edge. Sprinkle on the brown sugar/cinnamon mixture and rub into the butter to combine.
6. Working from the long edge, roll the dough into a log, pinching the ends so it stays together. Using a serrated knife or dental floss(even better!), cut the dough into 8 equal buns. Place into prepared pan.
7. Allow dough to rise a second time. Cover the pan with a cloth and let rest in a warm place for 1 hour.
8. Preheat the oven to 375°F. Bake for 20-30 minutes, until the cinnamon buns are golden brown on top.
9. While the cinnamon rolls are baking, make the cream cheese frosting. Combine all frosting ingredients in a bowl and whisk until combined.
10. Once the cinnamon rolls are out of the oven, cool for 10 minutes. Microwave the frosting for 10-15 seconds to thin it out slightly, then spread over warm cinnamon rolls and serve!

chocolate chip cookies _ good n tried

 

Ingredients

• ▢ 1 stick butter, ½ cup
• ▢ 1 tablespoon milk, or almond milk
• ▢ ¾ cup brown sugar
• ▢ ¼ cup white sugar
• ▢ 1 egg
• ▢ 2 teaspoons vanilla
• ▢ 1 ⅓ cups gluten-free all-purpose flour (I highly recommend this brand for best results - be sure to get one that contains xanthan gum), 7.5 ounces 
• ▢ ¼ cup almond flour, 1 ounce 
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 cup chocolate chips
• ▢ Sea salt for sprinkling, optional

Instructions

• In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
• Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
• Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
• Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
• Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
• Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!

gluten free muffins

 

• 2 medium to large ripe bananas, should have about 1 cup mashed
• ½ cup non-dairy milk
• 1 tablespoon apple cider vinegar
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• ¼ cup creamy peanut butter
• 2 cups rolled oats
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup dark chocolate chips, see notes

INSTRUCTIONS

• Preheat the oven to 350°F. Grease or line a muffin tin for 9 muffins then set aside.
• In the bowl of a blender, add the wet ingredients first (bananas, milk, vinegar, syrup and peanut butter). Blend until smooth. Next layer the dry ingredients (rolled oats, cinnamon, baking powder, soda, and salt). Blend on high until oats are broken down and a smooth batter forms. Stir in the chocolate chips by hand.
• Pour the batter into the muffin tin filling each about 3/4 of the way full. Bake in the oven for 20-25 minutes, or until golden brown around the edges. Allow to cool completely then serve and enjoy!