This Rum infused Bundt Cake is our family favorite. Moist and flavorful, healthy and easy to make, sweetened with just the right amount of honey to make it Paleo and Lectin-free friendly. The added rum is the perfect finishing touch.
Serve this cake with your favorite cup of tea or coffee for breakfast, dessert, or afternoon snack, and enjoy with your family and friends. They will never tell they are eating grain-free and sugar-free cake.
This cake makes 16 servings that is exactly 1 tsp of honey in one slice of cake. If you are new to a lectin-free lifestyle, 1 tsp of honey is the daily limit. Honey could also be replaced with a different sweetener like Allulose or Monk Fruit. The recipe calls for goats or sheep’s yogurt, heavy cream, and butter, but these can also be easily replaced for those intolerant to dairy. Replace with coconut yogurt, full-fat coconut milk, ghee, or avocado oil.
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Rum infused Bundt Cake (grain-free)
For 16 servings made in 7″ Bundt Cake Form
- 1- 3/4 cups almond flour
- 1/2 cup arrowroot flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/3 cup cacao powder
- 2 -3/4 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 cup ground walnuts
- 4 large eggs, beaten
- 1/3 cup raw local honey = 16 tsp
- 1/2 cup sheep’s or goat’s yogurt (coconut yogurt for dairy-free)
- 1/4 cup organic heavy cream (full fat coconut milk for dairy-free)
- 1/4 cup melted butter (President), ghee, or avocado oil
- 1 Tbsp Captain Morgan Rum
- Preheat the oven to 350°F.
- Mix flours, cocoa, cinnamon, baking powder, salt, and ground walnuts in one bowl.
- In a separate bowl whisk the eggs with honey, yogurt, and heavy cream.
- Slowly add dry ingredients into wet ingredients while mixing.
- Lastly, add melted butter and rum, mix all together until well combined.
- Carefully grease the pan with either melted butter or spray with avocado or coconut oil.
- Cover the pan with arrowroot or almond flour for easy removal of the cake after baking.
- Pour the dough into the prepared pan and place it into a preheated oven.
- Bake for 40 minutes or until the toothpick comes out clean.
- Remove the cake from the pan as soon as it is cool enough to handle by placing a plate on top and holding the plate and the form carefully inverting the cake onto the plate. The cake should come out easily. If it doesn’t, place a wet towel over the pan for a while and try again.
Note: For easy removal of the cake, it’s very important to grease the pan and cover with flour everywhere, including the middle part of the form.