Gluten Free Mini Rum Cake Bites

mini rum cake bites

Easy Gluten Free Mini Rum Cake Bites

Grease 10 muffin cups in muffin pan. Heat oven to 350 F.

Topping

3 Tablespoons butter (for dairy free use plant butter)

2 Tablespoons rum

3 Tablespoons brown sugar

Melt butter, remove from heat, stir in brown sugar, then rum. Divide evenly into prepared pan.

Cake

1 egg

½ cup Gluten Free 1-1 flour (I use Namaste)

1/4 cup brown sugar, packed

2 Tablespoons almond flour

½ Tablespoon cornstarch

½ teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

2 Tablespoons liquid vegetable oil

1 ½ Tablespoons rum

½ teaspoon vanilla extract

¼ cup any type of milk

Beat egg in mixing bowl, blend in rest of ingredients. Divide evenly into prepared pan. There will just be a small portion of dough for each cake. Bake 15-16 minutes or until toothpick inserted in center comes out clean at 350 degrees F. Drizzle top (soon to be bottom) of each cake with about 1/4 to 1 teaspoon rum per cake according to your taste as soon as they come out of the oven. When you finish drizzling, run a knife around the edge of each cake cup to prevent cakes from sticking to the pan. Place cookie sheet over pan, invert, and lift off cupcake pan. Makes 10 little cakes.

mini pecan rum cake bites

For pecan rum cakes add 1/2 cup chopped pecans in the topping.

coconut mini rum cake bites

For coconut rum cakes add 1/2 cup coconut in the topping, stir 1/2 cup coconut into the dough, and use coconut milk and coconut rum. Use melted coconut oil instead of the liquid vegetable oil.