Gluten Free Black Cake
Gluten Free Black Cake has all the flavor you love of traditional Caribbean black cake without the gluten hangover. It's dense, moist, and made with rum-soaked macerated fruits for a delicious dessert suitable for parties and holidays.
Servings 6 6 inch small cake
Calories 545kcal
Equipment
- 2 Mixing Bowls
- 6-inch Round baking/cake pan
- Plastic/Saran wrap
Ingredients
- 1 stick of butter at room temperature
- 1/2 cup granulated sugar
- 3 eggs
- 1 cup of King Arthur measure for measure flour
- 1/4 cup of potato flour
- 2 tablespoons almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon clove powder
- 1 teaspoon orange zest
- 1 1/2 lbs rum soaked macerated fruits
- 3 tablespoons browning
- 1 teaspoon vanilla essence
- 1 teaspoon almond essence
- 3 tablespoons dark Caribbean rum
- 1/4 cup port wine
Instructions
- Cream butter and sugar together until light and fluffy, then add eggs one at a time until all are combined
- Add fruits, then browning, 2 tablespoons of rum, all of the wine, vanilla essence, almond essence and orange zest
- In a separate bowl, combine the measure for measure flour, potato flour and almond flour
- Then add the nutmeg, ground ginger, ground cinnamon, ground cloves and baking powder
- Add the dried ingredients to the wet ingredients a little at a time and combine to make a smooth batter
- Preheat oven to 300 °F
- Scoop batter into a greased 6 inch round baking/cake pan
- Bake for 1 hour and 30 minutes or until a tooth pick inserted into the cake comes out clean and free of batter
- I start to check the cake at 1 hour and 10 minutes and keep checking every 10 minutes to ensure it doesn't burn
- Once the cake is completely cooked and a tooth pick inserted into the cake comes out clean, remove the cake from the oven
- Brush a tablespoon of rum over the top of the cake while it is still hot
- Let cake cool completely, then wrap with plastic wrap and let rest for 2-3 days before enjoying
Notes
This is a gluten free cake, the batter will look slightly thicker and denser than regular cake batter before baking but once baked you will not be able to tell the difference between this cake and a regular wheat based cake.
Feel free to add more than 1 tablespoon of rum to your cake when it first comes out of the oven if you like!
Black cake gets better with age. Let your cake rest for at least 3 days before eating, it will be worth it.
Nutrition
Calories: 545kcal | Carbohydrates: 113g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 134mg | Potassium: 889mg | Fiber: 14g | Sugar: 74g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 268mg | Iron: 4mg