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Gluten Free Rum Cake

Grain-free and Dairy-free Rum Cake by myheartbeets.com

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.
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