Jamaican Rum Cake (Gluten Free, Grain Free)

Jamaican Rum Cake (Gluten Free, Grain Free)

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.

Course Dessert

Cuisine Jamaican

Prep Time 25

Cook Time 50

Total Time 1 15

Servings people

Calories 594kcal

Author Charla

Ingredients

2 cups almond flour (475g)
½ cup shredded coconut (40g)
1 tablespoon baking powder (12g)
¾ cup raw cane sugar (150g)
1 teaspoon cinnamon (2g)
1 teaspoon nutmeg (2g)
¼ teaspoon pink salt (1.5g)
5 large eggs
¼ cup olive oil (60ml)
1 tablespoon of dark rum essence (13g)
1 tablespoon vanilla (13g)
1 cup dried mixed fruit (238g)

To make the rum syrup

¼ cup dairy free butter (60ml)
¼ cup coconut sugar (60ml)
¼ cup water (60ml)
1 tablespoon dark rum essence/rum alternative (13g)

Instructions

To make the cake

Preheat the oven to 180C/356F.
Grease the inside of a bundt pan and set aside.
In a medium sized bowl, add the almond flour, shredded coconut, baking powder, coconut sugar, cinnamon, nutmeg and pink salt.
Stir to evenly combine the dry ingredients together and set aside.
In a medium sized jug, add the eggs, olive oil, dark rum essence and the vanilla.
Use a hand whisk to whisk the wet ingredients.
Slowly pour the wet ingredients to the bowl with the dry ingredients while whisking until a smooth batter is formed.
Stir in the mixed fruit until thoroughly combined into the batter.
Pour the batter into the bundt pan.Bake the cake for the first 20 minutes at (180C/356F) after the given time loosely cover the top of the cake with a piece of foil (this will prevent it from browning too quickly).
Continue to bake the cake for 40 minutes or insert a toothpick/skewer until it comes out clean.
Once baked, remove the cake from the oven and place the cake (still in the pan) on a cooling rack.

To make the rum syrup

While the cake cools down, get the rum syrup ready by melting the butter on medium heat in a small saucepan.
Pour in the water, sugar and stir until combined.Continue to simmer for 7-8 minutes.
Remove the saucepan from the stove and stir in the rum essence.
Invert the cake onto a plate or serving platter, if the cake doesn't release from the bundt pan immediately, gently tap the pan a few times until the cake comes out.
Poke a few holes about 1cm apart using a toothpick or skewer at the top of the cake.
Use a pastry brush to evenly glaze the top and sides of the cake.
Repeat a few times to apply a thicker coat. Then carefully and very slowly pour/spoon the remaining syrup onto the cake.

Notes

Store any leftovers, wrapped in an airtight container.
The quantity of rum essence may differ depending on the brand that you use so do a taste test.
Feel free to use what rum essence you want. I use a combination of Extra Dark Jamaican Rum Essence by Prestige and CleanCo Non Alcoholic Rum Alternative.
Make sure to thoroughly grease the grooves and crevices of your bundt pan to avoid any sticking and make sure it is a very good/reliable non stick pan.
The amount of time the cake will take to bake may vary, mine took 40 minutes but yours may differ.
For best results, after dowsing the cake with liquid allow to cool completely then wrap in saran/cling film to preserve the moisture for up to 3 days (I haven't gone past 3 days with testing the cake).

Nutrition