Gluten Free Bundt Cake with Rum Raisin
Enjoy this rum raisin gluten free cake with friends and family during the holidays. This bundt cake also features a rum and chocolate glaze!
Print Recipe
PIN RECIPE
Servings: 14
Equipment
- 12-cup bundt pan
Ingredients
- 2 cups gluten-free flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup unsweetened, dairy-free yogurt
- 1 tsp vanilla extract
- 1 cup raisins
- 1/4 cup dark rum
Rum & Chocolate Glaze
- 1/2 cup chocolate chips can use vegan chips to keep recipe dairy-free
- 4 tbsp unsalted butter or vegan butter
- pinch of salt
- 1/2 tsp vanilla extract
- 1 tbsp dark rum
Instructions
- If possible, soak your raising in the 1/4 cup of rum, overnight.
- Preheat oven to 350°F. Spray bundt pan with non-stick cooking spray. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt. Sift all dry ingredients first if possible. Set aside.
- In a medium sized bowl, whisk eggs then add in yogurt, vegetable oil, vanilla extract, and sugar. Combine well. Add these wet ingredients to your bowl of dry ingredients. Fold in rum-soaked raisins.
- Pour batter into bundt pan. Bake at 350°F for 55-60 minutes. Let cake cool in pan for 10 minutes before inverting onto a cooling rack. While cake continues to cool, make your rum and chocolate glaze. Pour drizzle glaze over cake.
Rum & Chocolate Glaze
- In a microwave safe bowl, melt chocolate chips with butter. Stir in pinch of salt, vanilla and rum. Drizzle over cake.