I love a good rum cake. Or cake in general… For New Years Eve, I found a recipe and made a regular rum cake (which was AWESOME). This time, I adapted it to make it paleo friendly using Bob’s Red Mill almond flour and coconut sugar. I used the recipe off the back of the almond flour, still adding chopped pecans like the original recipe called for.
3/4C grassfed butter
1C coconut sugar
1/2C almond milk (I substituted dark rum)
1tsp Vanilla Extract
1 1/2 cups Bob’s Red Mill Almond Flour
1/2C Organic Coconut Flour
1C chopped pecans (or nut of choice)
Preheat the oven to 350°
Grease a round bundt pan with grassfed butter (I like Kerrygold)
Cream together butter and sugar until smooth
Add eggs, one at a time, and beat until fully blended
Add milk (OR rum) and vanilla; mix until combined
In a separate bowl, combine the flours, salt and baking powder
Stir dry ingredients into wet ingredients and beat until creamy
Add pecans to the bottom of the greased bundt pan
Pour batter on top of the pecans and bake for 30 minutes
When removing the pan from the oven, I used a knife to pull the cake away from the sides so it would be a little easier to flip onto a cake plate. This cake cracks very easily, so be extremely careful flipping it.
For the glaze
1C coconut sugar
Melt the butter in a saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat and stir in rum. Pour over the cake and ENJOY! I like to save a little of the glaze to pour over my own piece.
This cake is delicious both the original recipe and the adapted paleo recipe. It has a great flavor and texture and isn’t too “almondy” or wet like some paleo recipes can be. It is definitely going to go on my special occasion desert list! I hope you enjoy!