Gluten Free Rum Cake
Gluten-Free Mojito Cake
Prep Time
20 mins
Bake Time
40 mins
Total Time
1 hr
Course: Dessert
Yields: 12
For the Cake
  • 200 g Butter (unsalted)
  • 200 g Demerara Sugar
  • 100 g Polenta
  • 150 g Ground Almonds
  • 50 g Dessicated Coconut
  • 3 Eggs
  • 1.5 tsp. Baking Powder (gluten-free)
  • 2 Limes' Zest
  • 1 tbsp. Fresh Mint
  • 4 tbsp. Spiced Rum
For the Syrup
  • 2 Limes' Juice
  • 4 tbsp. Spiced Rum
  • 125 g Icing Sugar
  • 1 tbsp. Fresh Mint
  1. First, pheheat the oven to 160°C, then blend the butter and sugar. Protip: you can totally do this whole cake in a blender if you don't have a hand whisk - just make sure to cut the butter down into small chunks
  2. Then, in a separate bowl, mix the remaining dry ingredients (the polenta, coconut and almonds) together
  3. Add an egg to the mix in the blender, then one third of the dry ingredients, and continue to blend. Add the next egg and 1 third of the dry ingredients, then blend again, and add the final egg and third of the dry ingredients and blend well to combine

  4. Add the baking powder, lime zest, mint and rum, scrape down the sides of the blender, and give it a final pulse - you should now have a thick (and delicious-smelling) batter
  5. Grease a cake tin, then pour the cake batter into the tin, put in the middle shelf of the oven, and bake for 40 minutes, until the cake is golden-brown on top

  6. Meanwhile, make the syrup: Add all the syrup ingredients to a small saucepan, bring to the boil, then simmer for 10-15 minutes, making sure to stir so it doesn't boil over

  7. Remove the cake from the oven and lave to cool a little - you want it touchable but still warm. Turn out onto your serving plate, then prick the top and pour over the syrup. Shimmer over a little icing sugar and garnish with fresh mint and lime. Grab a slice while it's still warm!