The Bermudian magazine has a collection of incredible recipes all using Gosling’s Rum so we have taken a classic rum cake and have swapped a few things around for a feel good cake. Instead of refined white flour, we use a combination of oat flour, cannellini beans and ground almonds. In place of butter and refined sugar I use maple syrup and coconut oil, the latter adding to the Caribbean flavors. Pecans, vanilla bean, cinnamon and Gosling’s Rum flavor this off perfectly.
1 can cannellini beans, rinsed thoroughly
2 cups almond meal
1 cup oat flour
½ cup coconut oil
½ cup maple syrup
3 organic eggs
1 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla bean or 1 tbsp. vanilla extract
1 tsp. sea salt
¼ cup rum
½ cup pecans
4 tbsp. maple syrup
2 tbsp. coconut oil
6 tbsp. Gosling’s Rum
1 tbsp. water
Preheat oven to 350 degrees F. Grease a bundt pan with coconut oil and toss in some flour. Set aside.
In a bowl, add the almond meal, oat flour, cinnamon, baking powder and sea salt. In a blender, blend cannellini beans, coconut oil, maple syrup, eggs and vanilla extract. Add in the rum and blend until smooth. Combine the dry with the wet. Once combined, add in the chopped pecans. Pour cake batter into pan and bake for 35 – 45 minutes. Time may vary so use the knife test. Almond meal can brown quicker than other flours so you may find it useful to add tin foil after about 30 minutes if you find it too brown for your liking.
Whilst the cake is in the oven, add the rum to a sauce pan and cook off the alcohol. Whisk in the maple syrup, water and a pinch of sea salt. Set aside.
Once cake has cooled, pour over the rum maple combo. Best to make the evening before so the cake has time to marinade in the rum and the flavors will enhance.
Serve with organic Greek yogurt or coconut milk ice cream.
This cake is best enjoyed in the company of others and as with all sweet treats, enjoy in moderation!