Don’t toss out that leftover rum, it can be the tastiest addition to a simple cake recipe.
This cake is full of flavor and it’s free of gluten! However, don’t let that scare all of you gluten-lovers away – it’s sure to knock the tastebuds off of any cake-lover out there. This recipe was made gluten-free by switching out all purpose flour for gluten-free flour. My suggestion is to use Bob’s Red Mill 1-to-1 Baking flour.
Gluten-Free Rum Cake
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 20 minutes
- Servings: 10
In a large bowl, add all dry ingredients. Mix well, then add the vanilla pudding, butter, vegetable oil, milk, eggs to the dry ingredients. Whisk together. Then add the rum and vanilla extract.
Take a medium-sized baking pan and spray it with cooking spray. Sprinkle the pan with almond meal.
Pour the cake batter into the sprayed pan. Bake at 350°F for an hour.
To make the drizzle to go on top, mix together in a bowl 1 cup of confectioner’s sugar and 2 1/2 tablespoons of milk. Drizzle on top.