JAMAICAN RUM CAKE

Learn how to make this flourless Jamaican rum cake. It is sweet moist, buttery, contains no gluten thanks to the use of almond flour and shredded coconut.

This recipe uses rum essence making it alcohol free and suitable to people who like the taste of rum without feeling intoxicated.

INGREDIENTS

– almond flour – shredded coconut – raw cane sugar – dark rum essence – mixed fruit

STEP 1

Preheat the oven to 180C/356F.

STEP 2

Grease the inside of a bundt pan and set aside.

STEP 3

In a medium sized bowl, add the almond flour, shredded coconut, baking powder, coconut sugar, cinnamon, nutmeg and pink salt.

STEP 4

Stir to evenly combine the dry ingredients together and set aside.

STEP 5

In a medium sized jug, add the eggs, olive oil, dark rum essence and the vanilla.

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