Pineapple Rum Gluten-Free Cake

Pineapple Rum Gluten-Free Cake

KN Granger

"Naturally gluten, lactose and casein free. Can be made vegan by eliminating the eggs."
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Serving size has been adjusted!
Original recipe yields 14 servings

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  • Prep

  • Cook

  1. Drain the baked beans and crush them, either in a food processer or a food mill.
  2. Blend with the brown sugar thoroughly.
  3. Crush the pineapple separately from the baked beans in the food processer or food mill and dump excess juices.
  4. Combine the pineapple and the sugar/bean mix, adding the rum, the vanilla, the baking powder, the rice flour, the eggs, and the flax seeds, in that order, blending thoroughly by hand.
  5. Pour into a greased (with canola oil or Earthbalance vegan butter) 9 x 13 glass pan and bake for 40-50 minutes, or until golden brown.


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