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Gluten-free dairy-free egg-free rum balls
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Delicious recipe created by a community member. Please note it has not been tested by our team.
Ingredients:
  • 750.00 ml gluten-free plain flour
  • 500.00 ml white granulated sugar
  • 60.00 gm cocoa powder or carob powder
  • 5.00 gm baking soda
  • 230.00 gm sunflower oil
  • 500.00 gm water, at room temperature
  • 2 tsp apple cider or white vinegar
  • 8.80 gm vanilla extract
  • 80.00 ml dark or spiced rum
  • 250.00 ml sprinkles
  • 85.00 gm desiccated coconut
  • 2 to 40.00 ml strawberry or apricot jam
Instructions:
  • Combine the flour, sugar, cocoa/carob powder, and baking soda in a bowl, ensuring a smooth mixture without any lumps.
  • Combine the oil, vinegar, water, vanilla extract, and rum, then blend into the dry ingredients until fully incorporated.
  • Transfer the mixture into a well-greased and floured 9" x 13" baking pan, and bake at 180C (360F) for 35 minutes until golden brown.
  • Once the cake is baked, let it cool and remove the crusty top. Crumble the cake into a large mixing bowl until it resembles bread crumbs.
  • Revive your cake crumbs by incorporating 1 tablespoon of oil and making sure it's well incorporated.
  • Form cake crumb mixture into balls the size of a 20 cent piece until you have made about 50 rum balls.
  • Spread the jam on a plate and place the coconut and sprinkles in separate bowls. Coat the balls in the jam, then roll them in the coconut or sprinkles. Chill in the refrigerator to firm up.

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