Gluten Free Rum Cake That Will Leave Your Guests Wanting Seconds!

Are you looking for a delicious rum cake recipe? Then I have got just the one you are looking for. This decadent gluten-free rum cake is an absolute all time favorite of everyone. It looks stunning and tastes divine with the delicious coconut butter rum glaze on the top. This cake is an absolute crowd favorite for any holiday celebration or even on any casual dinner parties. This makes a tasty and beautiful dessert. Gluten Free Rum Cake That Will Leave Your Guests Wanting Seconds!

A cake is an effortless dessert that you can never fail to impress the crowd with. Make it a centerpiece at any family event or dinner party and the guests will never fail to praise you and shower you with compliments. However, many people these days are very cautious about gluten in their diet and usually tend to avoid the intake of gluten. Many are there who are completely intolerant to this food category. Therefore, this cake recipe has been made gluten-free and appropriate for all your guests who are intolerant to gluten and tend to avoid it.

This cake is an absolute winner of hearts. And not just on holidays, it is a delicacy that you can make for any dinner party. The amazing part of this cake is that not only does this tastes absolutely divine but it looks spectacular baked in the mesmerizing bundt shape and with the decadent glaze on top. And the best part is that you can make it easily at your home with only a few simple ingredients. Let’s have a look. 



 Things needed for the cake:

  • 1 cup of coconut flour
  • 2 ½ cup almond flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup of maple syrup
  • 8 eggs

Things you need for the Rum Caramel:

  • 1 cup of coconut sugar
  • 4 tablespoons butter/ coconut oil
  • 1 cup rum divided
  • 1 tablespoon vanilla extract

Things you need for the glaze:

  • 3 tablespoon maple syrup
  • 2 tablespoon butter
  • 1 tablespoon rum
  • ¼ cup coconut butter

Prepare the Glaze:

Take a large saucepan and add in 3 tablespoons of maple syrup, followed by butter, coconut butter, and rum and let the mixture simmer together for 5 minutes. Once the mixture is boiled and simmered to the right rich and thick consistency set the glaze aside to cool down and it is all ready to be poured on the top of the cake once prepared.   

Prepare the rum caramel

Take a large stainless saucepan to make the caramel that you will have to incorporate in the cake mix. In your saucepan, add the coconut oil, butter, sugar and 1/4 of the rum and mix well. Simmer the mixture together and add the rest of the ¾ cup of rum and vanilla extract. Let the mixture cook for 10 minutes straight in medium flame and stir well. Once done, let it sit aside and cool.

Procedure to make the cake

First and foremost, preheat the oven to 325 degrees F. Take a ten-inch bundt pan and slather it with grease and flour and set aside. Take a large bowl and add on the almond flour, coconut flour, salt, baking soda and give the mixture a good mix. Once you have mixed all the dry ingredients together it is time to add the rest of the ingredients. Add eggs, caramel sauce that we had already prepared earlier and maple syrup and mix everything together. Put the batter into the greased bundt and bake it in the preheated oven for 45 minutes till baked completely. Once it cools down drizzle the coconut rum glaze on top of the decadent moist rum cake with is absolutely gluten-free. 


This gorgeous and decadent caramel gluten-free rum cake is the best that you will have ever tasted and you can make the entire thing at your home with these few simple steps.

Serve this delicious rum cake to your guests to any family get together or dinner party or in any celebration and be ready to get praised as this gluten-free rum cake is sure going to win everyone’s heart. All your guests will be surely coming up for a second slice so make sure you make plenty for all. 

Author Bio

Jeremy grew up learning how to cook from his parents as well as working in a high-volume catering operation while in college. He now enjoys spending time with his family writing for his blog Ktchndad.
Gluten Free Rum Cake

Other Gluten Free REcipes:
Gluten Free Sugar Cookies
Gluten-Free Carrot Cake Very Moist Very Fluffy
Oatmeal Raisin Breakfast Cookies

10 Tasty Dessert Recipes That Are Actually Good For You

 10-Tasty-Dessert-Recipes-That-Are-Actually-Good-For-You.The numbers don’t lie and Americans aren’t the most healthy. Around 90% ingest more sodium that is recommended and it’s expected that by 2030, 115 million adults will be obese.

One of the biggest factors impacting the public’s health is a poor diet. Specifically, many people struggle with an uncontrollable sweet tooth. But just because you like to have sweet treats, doesn’t mean you can’t be healthy.

Desperate for yummy treats that won’t negatively impact your health? Good news. Check out ten top dessert recipes that are almost too good to be true!

1. Cinnamon Apple Crumble

Typical, crumple or strudel type desserts come with a whopping calorie count. If you view them as a favourite, there are alternatives available. Cinnamon apple is one of the best to give a healthy makeover.

Simply avoid adding extra sugar to the apples at the bottom. To create extra flavor, pump up the spices. For the crunch, consider crushed almonds and oats.

Check Out This healthy Apple Crisp Recipe

If you want to change it up, consider using berries or pears depending on what is in season.

2. Cookie Dough

Yes, we are serious. We’ve all eaten raw cookie dough at some point in our life. Don’t even try to deny it.

But the good news is that it is really easy to make an egg-free version that is also healthier. The first thing you need to do is swap the sugar for Stevia or another sugar alternative. Then add the following:

  • Whole wheat flour
  • Butter
  • Fat-free Milk
  • Salt
  • Vanilla
  • Dark Chocolate Chips

You won’t even miss the real thing!

Heres an Eggless Cookie Dough you can feel free to eat

3. Grapes Dipped in Chocolate

Calling it a recipe may be a stretch, but once you taste a chocolate covered grape, you won’t care what you call it.

Chocolate dipped fruit is a classic, especially strawberries. But using grapes changes it up with a juicy crunch. Just be sure to use dark chocolate, as it is much healthier than milk or white chocolate.

Chocolate Covered Grapes

4. Fresh Fruit Pops

Perfect for a warm summer afternoon, fruit pops are a simple treat you can easily make at home.

Blend up the fruit of your choosing. If you want multicolored pops, separate different types of fruit in small bowls. Create a simple syrup of equal parts water and sugar to add a little sweetness.

Use small cups or popsicle molds and fill with the puree. Place in the freezer for a few hours at least.

If you want to layer flavors, do one flavor and put in the freezer. Once hard, add the next layer and put back in the freezer. Repeat as many times as needed!

Fresh Fruit Pops

5. Sweet Potato Brownies

Ooey gooey brownies are usually an indulgence. But when made with almond butter, flaxseed, and sweet potatoes, they can be a completely acceptable treat!

Sweet potatoes are packed with beta-carotene and help create an incredibly smooth brownie. Using ingredients like flaxseeds also provides you with high amounts of fiber.

If brownies aren’t your thing, consider healthy cookies made from oatmeal

Sweet Potato Brownies

6. Cupcakes Made with Zucchini

Cupcakes are kinda irresistible. What is your favorite flavor? If you are looking for a way to have these delectable treats without feeling guilty, it’s time to become friends with zucchini.

Baking with this versatile vegetable means a moist, crumbly baked good every time.

To make zucchini cupcakes, first pull out your grater. Use a fine grater to avoid large pieces. Use a paper towel to decrease any extra liquid.

Combine flour, baking powder and soda, salt, cinnamon, nutmeg, and cloves in a bowl separate from the wet ingredients. Combine and then slowly fold in the grated zucchini.

They should bake for about 16-18 minutes.

Heres another recipe for Cupcakes Made with Zucchini

7. Banana and Peanut Butter Ice Cream

Two ingredients, that’s all you need to make creamy, sweet ice cream. Find your brown bananas and chuck them in the freezer. Blend them up using a food processor or you can also make your tasty banana ice cream with a top rated ice cream maker as it helps you get things done easily and ensures your ice cream is soft and scrumptious . When the bananas are smooth, add some peanut butter for flavor.

If you want to create some interesting texture, consider adding in some chopped nuts.

Banana and Peanut Butter Ice Cream

8. Cheesecake Dessert Recipes

When you think about cheesecake, you likely think of a calorie-dense, decadent dessert. And while this is usually true, there are a few easy swaps you can make.

Instead of just cream cheese, lighten it up with some Greek yogurt. While cutting down on calories, this also provides you with a huge protein boost. You won’t notice a difference in taste, but it may result in a softer overall cheesecake.

Cramped for time? Check out this useful recipe for Instant Pot lemon cheesecake!

Cheesecake Dessert Recipes, greek yogurt

9. Avocado Pumpkin Bread

There is a reason avocados are so popular. Nutrient-dense, avocados also provide heart-healthy fats and aren’t just for your morning toast.

You can use mashed avocado in lieu of oil and other fats in a pumpkin bread recipe. Combine this with sugar, egg whites, Greek yogurt, eggs, and vanilla in a bowl.

Add in your choice of milk and canned pumpkin and mix until well combined. Slowly add in flour and chocolate chips.

Consider making this recipe for your next party. We guarantee it will be a hit!

Heres another recipe option for Avocado Pumpkin Bread

10. Quick and Easy Parfaits

One last healthy dessert option that is easy to customize our parfaits. Pick out your favorite Greek yogurt, fruit, and source of crunch. The latter could be healthy granola or chopped nuts.

Consider including chia seeds for healthy fiber and omega-3s.

If you are looking for a more unique combination, give strawberries and rhubarb a shot! Roast both in the oven and then blend up for a perfect puree.

How about a parfait made with Raspberry Pineapple Coconut Chia Parfait

Satisfy Your Sweet Tooth and Your Doctor

Eating healthy doesn’t have to be void of fun. With these amazing dessert recipes, it should be clear that you can indulge your sweet cravings without undoing positive life and diet choices.

Looking for more healthy swaps? Check out these parmesan chips that make an excellent low-carb snack for any time of the day!
Recipes of Interest:
Cranberry and Pistachio Bars-Copy Cat Starbucks</a
Cherry Slice Bars Recipe
Have Your Coffee and Eat it Too: The Best Coffee Dessert Recipes You Have to Try

Gluten-Free Carrot Cake Very Moist Very Fluffy

Gluten-Free-Carrot-Cake-Very-Moist-Very-FluffyI just have to share this recipe, it is absolutely amazing and tastes almost identically to a carrot cake recipe I made all my life, however, this recipe has a secret and I would have never believed that changing one ingredient (well a mixture) could make this fluffy, moist and great tasting. I could fool my kids, in fact for Mother’s Day I made it to serve as a dessert after our BBQ and my sons girlfriend and her kids had no clue that this cake is glutenfree and made with a flour mixture that has sweet white Rice flour, Brown rice flour, potato starch, white sorghum flour, tapioca flour, and Xanthan gum but its all in one mix, I use “Bob’s Red Mill 1 to 1 Baking Flour“. 

You can use this literal cup for cup in recipes that you have been using wheat or white flour. So many people are finding out that eating wheat causes all sorts of problems, celiac disease, bloating and a whole other topic.  And in November I switched to gluten-free baking and I have lost 26 pounds. I make my own bread with another gluten-free grain called Teff flour, which is really good for sandwiches,  you can check that Brown Sandwich Bread with Teff Flour Gluten Free.

As you can see the recipe still calls for regular sugars so I’m going to experiment next time and try some alternatives like coconut sugar or erythritol. Coconut sugar can be used in place of white sugar in recipes cup for cup, but there are so many other options. Here is a chart for options from Bigger Bolder Baking

So about this Carrot Cake, it has a good crumb and does not have a gritty texture like some gluten-free recipes that call for almond flour or coconut flour and it is super moist as you would want a carrot cake to be.  But let me tell you, this cake is absolutely delicious with a traditional cream cheese frosting and chopped walnuts on top.

I don’t have the round cake pans, so I made 2 square 8″x 8″ cakes and stacked them. And if you like a lot of icing you might want to double the icing recipe. I like just the amount the recipe makes and it was plenty. I reserved more for the top and less between and used more on the top and sides It was just right for me and no one said a word.

When mixing the cake it is important not to use a Kitchen-Aid or any kind of electric mixer for this recipe, the reason is your cake will not turn out fluffy. There are tricks when using gluten-free flours and I found a good source of tips on America’s Test Kitchen; Keys to Successful Gluten-Free Baking   And another hint, I like to leave the cake on counter for about 5 minutes before baking as it gives the baking soda and baking powder a chance to start raising to give that fluffy texture.

When baking the cake I used parchment paper to line the pans after spraying the pans so I could lift them out to cool.

I waited about 5 minutes and then carefully lifted the cakes out of the pan onto cooling racks. You want to make sure your cakes are completely cool before frosting.

After you icing, the cake put it in the fridge to chill and keep remaining cake thereafter serving, if there’s any left. I did send a large section home with one of my son girlfriends son, he loved it!!! And I didn’t want to have too much leftover, because I would eat it all!! 

1 cup white sugar
½ cup brown sugar, packed
1 cup canola oil or vegetable oil
3 eggs
2 cups Red Mills gluten-free baking flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ cup buttermilk
1 tablespoon pure vanilla extract
2-3 cups carrots, finely shredded (I used a little over 2 cups)
½ cup pureed carrots (I cooked carrots and put in food processor)
½ cup sweet coconut flakes, finely shredded

FROSTING (double the recipe if you like a thick layer of frosting)
8 oz cream cheese, room temperature
4 tablespoons butter, room temperature
2 cup confectioners sugar (may need more to thicken if desired)
1 teaspoon pure vanilla extract
1 cup walnuts, chopped
Preheat oven to 325 F.
Grease cake pans I use parchment paper in pans (or grease and flour pans) Set aside
In a large bowl cream together oil, sugars, and eggs. Set aside.
In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
Mix just until fully combined. (careful not to over mix) [Do not use a mixer]
Fold in shredded & pureed carrots, coconut flakes and vanilla extract.
Pour batter evenly into prepared pans.
Bake for 20-25 minutes until center is set. (do not over bake!)
Lift cakes carefully out of pan and set on cooling racks or place pans directly into freezer to cool.
While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
Add in the confectioners sugar and vanilla extract.
Mix until silky and creamy. Add more sugar if a thicker texture is needed.
When cakes are cooled remove them from pans and frost, sprinkling the tops with walnuts.

Now, if you make this recipe you have to let me know if you try it and think its as good as I do. This recipe was adapted from Divas Can Cook and I can tell you she is spot on with her recipe and she has great hints for other moist cakes and desserts.

Brown Sandwich Bread with Teff Flour Gluten Free

Sometime before Christmas I decided I was going to take a page from my daughter book and change the way I eat, I decided that I would only eat when I got hungry (as it turns out thats quite often) but what I didnt know was the result in my weight. I started by just eating fruit all morning, when I got hungry along with seed crackers I made that are gluten free since they are just made with seeds, no grains. Then in the afternoon I make sure to eat protein, then more fruit and for dinner I would have a salad, a vegetable and protein. I lost 32 pounds over the next 3 months. Basically a gluten free diet, no dairy, no sugar! Brown Bread made with Teff FLour

In my quest to eat gluten free I decided that I didnt want to miss out on bread so I tired a brand of gluten free bread from the store and found it had a strange texture, no flavour, and it was dry, not to mention expensive, $6. a loaf, so I started making my own bread and found this recipe. The first was white and heavy, so this was my second recipe the I’m excited to say it meets my criteria, it has a good crumb like a regular whole wheat bread, it slices nicely and is moist. And makes great toast!

Im a recipe reader and study ingredients before choosing to try any recipe and this one had all the ingredients I had on hand except “teff flour”. There’s nothing more irritating than to have a recipe but dont have the ingredients. It has taken me a while to change baking ingredients to gluten free flours, like Brown Rice flour, Almond flour, Arrowroot, coconut flour, an all purpose gluten free flour, Xanthan gum, and for sweetening, I chose xylitol, honey, agave and maple syrup, I just did not want refined sugar.

This bread recipe works for me, moist, makes great toast and good sandwiches.

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