Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Pumpkin Cake With Rum-maple Glaze

sickchick

Recommended Posts

sickchick Community Regular
sickchick
Posted

Pumpkin Cake with Rum-Maple Glaze

Gluten, Soy & Dairy Free

cake:

1 cup white rice flour

1 cup brown rice flour

1 cup white sugar

1 ts xanthan gum

1 ts baking soda

3 ts baking powder

1/2 cup light olive oil

1 ts pure vanilla extract

1 cup pumpkin puree

3 large organic eggs

1/2 ts cardamom

1/2 ts cinnamon

1/2 ts cloves

1/2 ts ginger

pinch salt

glaze:

1 ts dark rum

3 tb maple syrup

confectioner's sugar

Preheat oven to 350F.

Spray 10" cake pan.

In a medium mixing bowl, add dry ingredients (except white sugar) and whisk well.

In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil & pumpkin puree.

Add dry ingredients, vanilla and mix thoroughly.

Pour batter into pan and place in oven for 20-25 minutes.

The cake will spring back when you push on it.

While cake is cooling, make rum-maple glaze. I added a little confectioner's sugar to get a little thicker texture:)

Glaze when cooled completely.

Enjoy!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted

Oh, you evil woman.........

sickchick Community Regular
sickchick
Posted
  • Author

LOL!! :lol:

IMWalt Contributor
IMWalt
Posted

This cake looks great! I was looking for something sweet to make today. I'm hoping I can get my daughter to come over for dinner. I plan on Chilean sea bass and this might work for a dessert. I have one question. What size and kind of pan? I know in Annalise Robert's baking book she is very specific about the correct pan for each type of cake.

Thanks

Walt

ShayFL Enthusiast
ShayFL
Posted

I tried this. But I dont do eggs, so substituted out. I also dont do cane sugar, so I used some maple sugar and xylitol. I added A LOT more rum to the glaze. :) It tastes amazing, but it didnt rise very much. Very moist and spicy. Will be great for winter.

sickchick Community Regular
sickchick
Posted
  • Author

I used to make the cakes with seperating the eggs first to try and get more 'air' but it left the cake too dry.

So I toss em in whole now HHAHAHAHAHA :lol:

10" springform Love Love B)

ShayFL Enthusiast
ShayFL
Posted

This recipe reminded me of my Grammy's rum balls. So now I am to find gluten free vanilla wafers and make some rum balls. Yummy!!!

I know I can get gluten free ginger snaps. Those might make really good rum balls.

I love to experiment!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


IMWalt Contributor
IMWalt
Posted
I used to make the cakes with seperating the eggs first to try and get more 'air' but it left the cake too dry.

So I toss em in whole now HHAHAHAHAHA :lol:

10" springform Love Love B)

HAHAHA I just noticed that your recipe says 10" pan. Duh. Next time I'll pay more attention before asking a dumb question.

I'm going to make it right now. I rode my bike 75 miles today, and this looks like a great way to ingest some calories. I still have some real whipped cream I made for my pancakes this morning, and that should be a good topper for the rum glaze ;)

Thanks

Walt

sickchick Community Regular
sickchick
Posted
  • Author

Go, Shay, Go!!! B)

I can feel you burning calories all the way over here Walt! HAHAHAHA wow :lol:

ShayFL Enthusiast
ShayFL
Posted

Ok....so I tried to make some rum balls. I couldnt find any cookies that didnt have some of my no no's. So I just used walnuts and pecans very finely ground, ground chia, dark rum, honey and spices (cinn, nutmeg, cardamon) and pinch of salt.

It tastes yummy, but not like the rum balls I remember. So I didnt ball them up.

But I baked a sweet potato for lunch and put a dollop of this on top and......ambrosia......absolutely delicious!!!

sickchick Community Regular
sickchick
Posted
  • Author

MMM I love love lOVE sweet potatoes!!!!!!!!!!!!! :D;)

imsohungry Collaborator
imsohungry
Posted
In another bowl (or in your Kitchenaid)

:lol:;):rolleyes:B)

hugs. -Julie

sickchick Community Regular
sickchick
Posted
  • Author
:lol:;):rolleyes:B)

hugs. -Julie

Embrace the Kitchenaid, Julie! :lol::lol::lol:

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,140
    • Most Online (within 30 mins)
      7,748
    KP009
    Newest Member
    KP009
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      My migraines generally have their onset during the early morning hours as well. Presently, I am under siege with them, having headaches all but two days so far this month. I have looked at all the things reported to be common triggers (foods, sleep patterns, weather patterns, stress, etc.). Every time I think I start to see a pattern it proves not to pan out in the long run. I'm not sure it's any one thing but may, instead, be a combination of things that coalesce at certain times. It's very frustrating. The medication (sumatriptan or "Imatrix") is effective and is the only thing that will quell the pain. NSAIDs, Tylenol, even hydrocodone doesn't touch it. But they only give you 9 does of sumatriptan a month. And it doesn't help that medical science doesn't really know what causes migraines. They know some things about it but the root cause is still a mystery.
    • Scott Adams
      Tamale ingredients

      By Scott Adams · Posted

      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    • Wheatwacked
      GI DX celiac despite neg serology and no biopsy

      By Wheatwacked · Posted

      Just a gluten free diet is not enough.  Now you have to identify and replenish your malnutrition.  Celiac disease is co-morbid with malabsorption syndrome.  Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely.  It takes time to heal and you need to focus on vitamins and minerals.  Gluten free foods are not fortified like regular processed foods.  
    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.