Who doesn’t love a good mojito? This naturally gluten-free mojito cake is a delicious crowd-pleaser. Enjoy!
The lovely peeps over at Diageo sent me a sample of Captain Morgan’s a while back, for use in a recipe. I’ve been experimenting with polenta and rum cakes for a while now and, I think I have finally perfected this gluten-free mojito cake – it is delicious!
I love spiced rum. Not only does it make me feel like a pirate, but rum-and-ginger is one of my go-to drinks when I’m not in the mood for beer, and a mojito is the first thing I order when I go on holiday. I love the twist of a spiced mojito, and you can never have too much cake, so today I’m sharing my recipe for a gluten-free mojito cake.
I know, gluten-free cakes don’t sound like the most exciting thing ever – and when well-meaning people straight-up substitute all-purpose gluten-free flour into a regular cake recipe, it’s usually just a dry, tasteless mess. But cakes like this, made with whole ingredients, that are naturally gluten-free (polenta, ground nuts, and so-on) are hands-down some of my favourite cakes ever, and can
hold their own next to lord it over ‘regular’ cakes (I’m looking at you, dry and boring victoria sponges…).
Note: the basic polenta cake recipe is one I’ve been using for years, in various forms, and inspired by a lemon polenta cake from good old Nigella
Making Gluten-Free Mojito Cake another day? Pin it so you don’t forget!
The Gluten-Free Mojito Cake recipe:
- 200g Soft, Unsalted Butter
- 200g demerara sugar
- 100g polenta
- 150g ground almonds
- 50g dessicated coconut
- 3 eggs
- 1.5 tsp. Gluten-Free Baking Powder
- Zest of 2 Limes
- 1 tbsp. Fresh Mint
- 4 tbsp. Captain Morgan's Spiced Rum
- Juice of Two Limes
- 4 tbsp. Captain Morgan's Spice Rum
- 125g Icing Sugar
- 1 tbsp. Fresh Mint
- First, pheheat the oven to 160°C, then blend the butter and sugar. Protip: you can totally do this whole cake in a blender if you don't have a hand whisk - just make sure to cut the butter down into small chunks
- Then, in a separate bowl, mix the remaining dry ingredients (the polenta, coconut and almonds) together.
- Add an egg to the mix in the blender, then one third of the dry ingredients, and continue to blend. Add the next egg and 1 third of the dry ingredients, then blend again, and add the final egg and third of the dry ingredients and blend well to combine.
- Add the baking powder, lime zest, mint and rum, scrape down the sides of the blender, and give it a final pulse - you should now have a thick (and delicious-smelling) batter.
- Grease a cake tin, then pour the cake batter into the tin, put in the middle shelf of the oven, and bake for 40 minutes, until the cake is golden-brown on top.
- Meanwhile, make the syrup: Add all the syrup ingredients to a small saucepan, bring to the boil, then simmer for 10-15 minutes, making sure to stir so it doesn't boil over.
- Remove the cake from the oven and lave to cool a little - you want it touchable but still warm. Turn out onto your serving plate, then prick the top and pour over the syrup. Shimmer over a little icing sugar and garnish with fresh mint and lime. Grab a slice while it's still warm!