Gluten Free Rum Cake

So you want to have your cake and eat it gluten-free too? And let’s be honest—you also want a little booze in that cake because, well, why the heck not? Welcome to the world of Gluten-Free Rum Cake, where we throw caution (and gluten) to the wind but keep all the deliciousness intact. This isn’t your grandma’s rum cake—unless your grandma was secretly awesome and ahead of her time.

Why This Recipe is Awesome

Let me count the ways this gluten-free rum cake will change your life (or at least your dessert game):

First off, it’s ridiculously moist. Like, “how is this even gluten-free?” moist. People will accuse you of lying about the gluten-free part, which is when you get to feel smugly superior.

Second, there’s RUM. Need I say more? It’s cake with built-in happy hour vibes. The alcohol bakes off (mostly), so you’re not going to get tipsy from dessert—though I can’t promise you won’t want to face-plant directly into it.

Finally, it’s actually pretty hard to mess up. I’m not saying you couldn’t find a way if you really tried (overachievers, I see you), but generally speaking, this cake is forgiving. Kinda like that friend who still loves you after you drunk-texted their ex. That’s this cake.

Ingredients You’ll Need

For the cake:

• 2½ cups gluten-free flour blend (the one with xanthan gum already in it, because who has time for extra steps?)
• 1½ cups granulated sugar (yes, that much—don’t argue with deliciousness)
• 3.4 oz package instant vanilla pudding mix (make sure it’s gluten-free, obvs)
• 2 teaspoons baking powder (the magic dust that makes everything rise)
• 1 teaspoon salt (to make the sweet even sweeter, it’s science)
• ½ cup butter, softened (not melted into oblivion, just soft)
• ½ cup vegetable oil (keeps things moist without announcing itself)
• ½ cup milk (dairy or non-dairy, we don’t discriminate)
• 4 large eggs (from happy chickens if possible, but regular supermarket ones work too)
• ½ cup dark rum (the good stuff—save the cheap rum for when you don’t care how your drinks taste)
• 2 teaspoons vanilla extract (real vanilla, not that imitation nonsense)

For the rum glaze (AKA the reason everyone will love you):

• ½ cup butter (yes, more butter—it’s cake, not a salad)
• ¼ cup water (tap is fine, no need to get fancy)
• 1 cup granulated sugar (again with the sugar, I know)
• ½ cup dark rum (see previous rum note about quality)

Step-by-Step Instructions

Let’s get this boozy party started:

1. Prep your battle station. Preheat your oven to 325°F (165°C). Generously grease and flour (with gluten-free flour) a bundt pan. Be excessive here—this is not the time for cake separation anxiety.
2. Mix the dry team. In a large bowl, whisk together gluten-free flour, sugar, pudding mix, baking powder, and salt. Set aside while trying not to sample the raw mixture (though we’ve all done it).
3. Gather the wet crew. In another bowl, beat the softened butter and oil together until they’re best friends. Add eggs one at a time, beating well after each. You’re basically playing matchmaker for ingredients here.
4. Get the party started. Pour in the milk, rum, and vanilla extract into your wet mixture. Mix until just combined—overmixing is like overcooking pasta: nobody wants that.
5. Unite the teams. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. The batter should be smooth but not overworked. Think of it as giving the ingredients a gentle introduction, not forcing them into an awkward group hug.
6. Bake it ’til you make it. Pour the batter into your prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean. If you forget the toothpick test, you’ll have rum pudding instead of cake. Not the worst mistake, TBH.
7. Meanwhile, make the glaze. About 10 minutes before the cake is done, combine butter, water, and sugar in a small saucepan over medium heat. Bring to a boil for 5 minutes, stirring constantly (no walking away to check Instagram). Remove from heat and stir in the rum. The sizzle is your applause.
8. The dramatic finish. When the cake comes out of the oven, let it cool in the pan for 10 minutes. Then, while still in the pan, poke holes all over the top with a skewer or fork. Slowly pour about half the glaze over the cake, letting it soak in. This is oddly satisfying, like watching those pimple-popping videos but much more appetizing.
9. The grand reveal. After 10 more minutes, invert the cake onto a serving plate. Brush the remaining glaze all over the cake. Each brushstroke brings you closer to dessert nirvana.
10. Exercise patience. Let the cake cool completely before serving, which is honestly the hardest part of this whole recipe. If you can resist diving in while it’s still warm, you have more willpower than I do.

Common Mistakes to Avoid

Even the best of us sometimes create cake fails. Here’s how to avoid them:

• Skimping on the pan prep. “I’ll just spray a little oil”—said everyone who’s ever had half a cake stuck in the pan. Grease AND flour that bundt pan like your dessert reputation depends on it.
• Substituting rum with rum extract. Look, I get it. Not everyone wants alcohol in their cake. But rum extract is to real rum what a kiddie pool is to the ocean. If you must, use apple juice with a splash of rum extract instead.
• Opening the oven every 5 minutes. Your cake isn’t going anywhere, and your oven isn’t a microwave with a window for entertainment. Every time you peek, you mess with the temperature and potentially create a sad, deflated cake.
• Rushing the cooling process. Patience, young Padawan. If you try to remove the cake while it’s too hot, you’ll end up with a pile of crumbs. Delicious crumbs, but crumbs nonetheless.
• Forgetting the glaze. The rum glaze isn’t optional—it’s what puts the “rum” in “rum cake.” Without it, you just have… cake. Good cake, sure, but why settle for good when you can have “slap-your-mama good”?

Alternatives & Substitutions

Life happens. Pantries aren’t always fully stocked. Here are some ways to adapt:

Flour blend options: If your gluten-free flour doesn’t include xanthan gum, add 1 teaspoon to the mix. Some people swear by Cup4Cup, others by Bob’s Red Mill 1-to-1. I’ve used both with success, though Cup4Cup gives a slightly more tender crumb. IMO, just avoid the super-grainy rice-heavy blends.

Booze alternatives: Not feeling rum? Bourbon makes a killer substitute. For a non-alcoholic version, use apple juice or strong brewed tea with 1 teaspoon of rum extract. It won’t be quite the same, but it’ll still be damn good.

Pudding problems: If you can’t find gluten-free vanilla pudding mix, make your own thickener by adding an extra ¼ cup of gluten-free flour and increasing the vanilla extract to 1 tablespoon.

Dairy dilemma: Lactose-intolerant? Replace butter with Earth Balance baking sticks and use almond milk or coconut milk instead of dairy milk. The cake will have a slightly different flavor profile but will still be moist and delicious.

Shape shifter: No bundt pan? Use a 9×13 baking dish and reduce cooking time to about 35-40 minutes. You won’t get the fancy shape, but you’ll still get all the flavor.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Not only can you, but you should! This cake actually tastes better after it sits for a day, allowing all those rum-soaked flavors to get to know each other better. Make it up to 3 days ahead and store it covered at room temperature. It’s like relationship advice: sometimes space makes the heart grow fonder.

Will this cake get me drunk?
Unless you’re eating the entire cake in one sitting (in which case we have bigger concerns than alcohol content), no. Most of the alcohol bakes off, leaving behind just the flavor. That said, there’s still a trace amount, so maybe don’t serve it to recovering alcoholics or children. Or do serve it to children, if you want to never be invited to another PTA meeting again.

My cake fell apart when I turned it out. What went wrong?
You rushed it, didn’t you? It’s like a clingy relationship—if you try to separate too soon, things fall apart. Make sure you’ve greased the pan thoroughly and let the cake cool for the full 20 minutes before attempting to remove it. If disaster strikes anyway, turn those crumbs into a trifle and pretend that was your plan all along.

How do I store leftovers? As if there will be any…
In the miraculous event that you don’t devour the entire cake in one sitting, cover it tightly and store at room temperature for up to 5 days. For longer storage, freeze slices individually wrapped in plastic wrap, then aluminum foil. They’ll keep for up to 3 months, ready for emergency dessert situations.

Can I add nuts or fruit to this recipe?
Absolutely! Toasted pecans or walnuts (about 1 cup) make a great addition to the batter. For fruit, try folding in 1 cup of fresh or frozen berries. Just toss them in a tablespoon of gluten-free flour first so they don’t all sink to the bottom like they’re abandoning ship.

Why is my cake too dry/too wet?
If it’s too dry, you likely overbaked it (check your oven temperature with a thermometer) or your flour blend was too heavy. If it’s too wet, you either underbaked it or were too enthusiastic with the glaze (which isn’t always a bad thing). Gluten-free baking can be finicky, like a cat that sometimes lets you pet it and other times draws blood for the same exact touch.

Final Thoughts

There you have it—a gluten-free rum cake that doesn’t taste like the sad, cardboard version of regular cake. This is the real deal, just without the gluten trying to crash the party. It’s the kind of dessert that makes people say, “Wait, this is gluten-free?” in that annoyingly surprised tone people use when they discover something gluten-free actually tastes good.

The beauty of this cake is its versatility. Serve it at holiday gatherings, birthdays, Tuesday nights when you need something sweet, or those times when you want to impress someone but don’t want to admit how easy it was to make. Your secret is safe with me.

Now go preheat that oven and get your rum ready—both for the cake and maybe a little glass for the chef. You deserve it for reading this far. And remember, in the immortal words of Julia Child (who I’m paraphrasing wildly): “A party without cake is just a meeting, and a cake without rum is just a missed opportunity.”