Gluten Free Rum Cake (Paleo, Grain Free, Dairy Free)


This gluten free rum cake is so delicious and decadent! This is the perfect festive dessert for those who follow a paleo, grain-free or dairy-free diet – though you’d never know! Everyone will enjoy a slice of this tasty rum cake!

Grain-free and Dairy-free Rum Cake by

This golden rum cake makes it perfectly acceptable to enjoy booze for breakfast… or for dessert! This boozy treat is made with a coconut sugar caramel and it’s topped with a sweet rum glaze.

Grain-free and Dairy-free Rum Cake by

Rum cake makes a regular appearance on holiday dessert menus. My recipe is grain-free, dairy-free and Paleo-ish (hey, I used Bacardi Gold, which is gluten-free!). It’ll definitely have a spot on my Paleo Thanksgiving and Christmas menus this year.

I used to be a shot girl. And, what I mean by that is… when I would drink, I would only do shots. Why? Because I never really cared for the taste of alcohol (and um, shots [er, more like a single shot] were effective…). Unfortunately, I’m dangerously close to being past the acceptable age where one can get away with only doing shots. While I’ve recently had to learn how to “sip” on drinks, I’ve never had a problem enjoying the flavor that alcohol adds to food and to baked goods.

In fact, I cook with wine far more often than I drink it. How many people can say that? When it comes to sweet things (like Christmas cake and egg nog), my alcohol of choice is rum. And today, I’m sharing a recipe that uses a decent amount of the stuff in the form of this delicious, golden rum cake.

Many rum cakes require you to soak dried fruit in rum (like my boozy Christmas cake); this particular bundt cake is made sans fruit, making it the perfect cake to throw together at the last minute. There’s no planning or prep work involved.

I made this cake using a glass bundt pan that I received from Mighty Nest. It cooked evenly and once the cake cooled, the cake slipped right out.  

For extra rum-flavor, while the cake cools in the pan, poke the bottom several times with a fork and pour a tablespoon or two of rum on top. The coconut flour will absorb the liquid.

The glaze on top clings onto the cake pretty well. It’s made with coconut butter, maple syrup, grassfed butter and rum. If you’re not a fan of coconut butter – just make an extra batch of the rum caramel. That will also taste great on this cake!

Grain-free and Dairy-free Rum Cake by

Gluten Free Rum Cake

Grain-free and Dairy-free Rum Cake by

Gluten Free Rum Cake

5 from 1 review
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Rum Caramel:

For the cake:

For the glaze:


To make the Rum Caramel:

  • In a saucepan over low heat, add ¼ cup of rum and the coconut sugar. Stir occasionally for about 5 minutes, until the sauce begins to bubble.
  • Add the remaining ¾ cup of rum, butter and vanilla extract to the pan. Raise the heat to medium and cook for 10 minutes, stirring frequently.
  • Turn off the heat and allow the sauce to cool on the stove.

To make the Cake:

  • Preheat the oven to 325º F.
  • Grease bundt pan well and set aside (I used a 10 inch bundt pan).
  • In a stand mixer, add the almond flour, coconut flour, baking soda and salt and mix until well combined.
  • Add the eggs, maple syrup and the completely cooled caramel sauce to the stand mixer and mix well.
  • Spoon the batter into the well greased bundt pan.
  • Bake at 325º F for 45 minutes or until a toothpick comes out clean.
  • Let the cake cool undisturbed for 45 minutes to 1 hour in the bundt pan on a cooling rack.
  • Once cool, invert the cake onto a plate or cake stand.
  • Frost the cake with the rum glaze (directions below).

To make the glaze:

  • If the coconut butter is hard, you may need to submerge the jar in hot water first. Stir thoroughly before using.
  • Combine all of the ingredients in a small saucepan on low heat and mix until well combined.
  • Spoon the thick glaze on top of the cooled bundt cake.


For extra rum-flavor, while the cake cools in the pan, poke the bottom several times with a fork and pour a tablespoon or two of rum on top. The coconut flour will absorb the liquid.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Matt A says

    Hi Ashley, noticed that your recipe calls for almond flour and coconut flour. Has anybody had issues with the cake being gooey? Do we need to add xanthan gum to stabllize?


  2. Veronica says

    I made this rum cake for my birthday this week and it was really good. Thank you for the recipe! I think the rum caramel would also taste great over ice cream, so I may try that next time. I recently found your blog and looking forward to trying more of your recipes, especially the naan bread!

    • My Heart Beets says

      Hi Veronica! Happy belated birthday 🙂 I’m so glad you liked the cake! And, I agree – the rum caramel is awesome over pretty much anything 🙂 Hope you will let me know how any other recipes turn out for you!

  3. Leslie says

    good morning! I am have to make the cake in stages. I made the rum caramel last night but it never became thick – should it?

    I put in the fridge over night and will pull out this evening and let it get to room temperature before adding to the batter. I cannot wait to finish as the caramel smells wonderful!

    • Leslie says

      I saw the post from Heather and that you told her it should be thick…I have reheated and cooked for an additional 10 minutes and it is not getting thicker. This is the first time I have used Gee and it seems to be staying on top and not merging into the mix. Is this typical?

  4. Mina says

    5 stars
    Hello Ashley I used honey instead of coconut sugar and maple sugar for my son’s 18th birthday. We’re on Gaps diet. It worked really well, slightly dry so next time will use 3/4 cup coconut flour. Now if you can think of replacement for tapioca/arrowroot flour to make your naan, butter chicken will be delicious and so many of your other recipes.

    • My Heart Beets says

      Thanks for sharing, Mina 🙂 As for a naan replacement, I’ve been wondering lately if potato starch will work. I plan to try it soon – if it works, you can expect a blog post on it!

      • Mina says

        Hello Ashley! On Gaps cannot do potato either, so wondering if butternut squash flour or celery root flour. Will have to give it a go.

  5. Heather says

    How should the caramel be when it is done? Mine turned into hard candy after 7 minutes. I am assuming this should be a thick sauce?

  6. Sugar Free Low Carb Recipes says

    This cake looks so tasty. I’ve been looking for a new gluten free cake recipe. I may have to give this one a try!

  7. Ericka says

    Just what I needed to replace my favorite holiday rum cake recipe! Question: Was there supposed to be spices in the cake? I don’t see any listed in the ingredients but mentioned in step 6. Thanks!

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