Rum & Raisin Cake

    • 1 whole pack old fashioned cake & cookie mix (Gluten Free Pantry brand)
    • 4 tsp. ENER-G egg replacer
    • 1/4 -1/2 cup currants (raisins)
    • 2 – 4 tbsp. rum (Note: alcohol tends to bake its way out of the cake due to the heat, so don’t hold back!)
    • 1/4 cups almond milk (depending on consistency of batter)
    • 2 tsp. pure vanilla extract
    • cinnamon
    • nutmeg


Preheat to 350 F. Pour the entire package of cake & cookie mix into a bowl, add currants, and nutmeg & cinnamon as desired (we recommend 2 tsp. cinnamon and a dash of nutmeg) — set aside. Mix the egg replacer with 110 ml of water, set aside. Now comes the rum: no need to use the Barbancourt for this – the cheap stuff will do just fine. Pour into a separate cup and mix with the vanilla extract and almond milk. Mix this liquid with the dry ingredients and save the egg replacer for last. Once everything is nice and smooth you simply pour the batter into a mould of your choice and bake away for 30 minutes. Remember: baking times always vary, therefore do the tooth pic test first!


We recommend a Mocha Frosting for this cake

Seek out one of the GF chocolate frosting mixes you find at your local grocer (we love Pamela’s dark chocolate kind), follow their instructions and simply add 2-3 tbsp. of your favorite coffee!

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