Yes. Mojito Cake. The refreshing taste of a mojito in cake form?! Sign me up!
A little throwback Thursday story before we get into the recipe. 3 years ago before Nick became my boyfriend and 2 years before going gluten free and dairy free, I went to his graduation party. For dessert was a homemade mojito cake. When I first had a slice of this cake it was amazing. It’s light yellow cake with the crisp flavor of lime and hints of rum throughout make it absolutely delightful. The rum is not an overpowering taste at all and the lime really makes the cake come alive. It’s just delicious.
Fast forward to about 3 weeks ago. Nick and I for a while have been saying “we have to make the mojito cake, we have to make the mojito cake” for months but just never did and FINALLY (after he made it for his co-workers a few times) it my turn to have a gluten free version of this cake. Now we didn’t use the King Arthur Gluten Free flour for this recipe because I can’t find their GF yellow cake to save my life! (If anyone knows were to find it PLEASE let me know!) We opted for our trusty Betty Crocker Gluten Free Yellow Cake Mix and it was delicious. It’s a Betty Crocker recipe adapted to be gluten free and dairy free. Ok even chatter, let’s make some mojito cake batter!
Gluten Free Mojito Cake
Adapted from Betty Crocker
- 1 box Betty Crocker Gluten Free Yellow cake mix
- 1 cup lemon-lime flavored carbonated water (my boyfriend actually found mojito flavored carbonated water and used that and it was great but lemon-lime will also work!)
- 1/3 cup vegetable oil
- ¼ cup rum (your favorite) we used Bacardi which is gluten-free
- 3 tablespoons chopped fresh mint leaves
- 2 teaspoons grated lime peel
- 3 eggs
- ½ cup dairy free butter (Earth Balance)
- ¼ cup water
- 1 cup granulated sugar
- ½ cup rum
- Powdered sugar
- 15 fresh mint leaves, if desired – recommended
- Extra shot of rum, if desired – I recommend it!
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9 inch pan with baking spray with flour.
- In large bowl, beat cake ingredients (except the carbonated water) with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Slowing stir in the carbonated water, scraping the bowl occasionally until all the water is incorporated into the batter. Pour batter into pan.
- Bake as directed on box for 13×9-inch pan. Cool 15 minutes.
- Meanwhile, in 2-quart saucepan, mix glaze ingredients.
- Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
- Poke warm cake every inch with a fork. Pour glaze slowly over cake. Cool completely, about 1 hour. **EXTRA STEP** My boyfriend’s co-worker suggested that after pouring the glaze over the cake and the cake completely cools, add ANOTHER shot of rum. JUST ONE. If you want a little extra rum kick when you first bite into the cake, definitely add the extra shot – totally up to you!
- Garnish cake with powdered sugar, mint leaf and shredded lime peel. Store loosely covered.
The corner pieces are the best parts (they soak up all the yummy glaze). The whole cake honestly is scrumptious and you may be craving this cake after it’s finished for a while. I know I was!
It’s National Cupcake Day! Who doesn’t love cupcakes! Vanilla, chocolate, hummingbird, red velvet ; they are all SO GOOD! One of my favorite cupcake places is Crumbs Bakery but unfortunately there are no gluten free cupcakes there 😦 so baking cupcakes at home that are gluten free and delicious is my new favorite thing. I have always loved to bake and it has grown since becoming gluten free because now I have the opportunity to bake and create little cakes that are delicious!
My boyfriend made a delicious mojito cake that was light and delicious and I found a wonderful recipe for a gluten free cupcake version. I changed it up to make it dairy free as well as gluten free!
- 1 1/2 cups sorghum flour
- 3/4 cup cornstarch
- 3/4 cup tapioca flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup softened buttery spread (such as Earth Balance Buttery Spread)
- 1 1/2 cups sugar
- 2 eggs
- 1/2 cup dried mint, crumbled
- 1 shot white rum (Malibu or Bacardi)
- Juice of one lime
- 1 cup rice milk
- 1 cup softened buttery spread
- 4 cups confectioner’s sugar
- 1/2 teaspoon salt
- 1 shot white rum (Malibu or Bacardi)
- Juice of 1/2 lime
- 1/2 teaspoon mint extract
- Lime wedge
- Mint Sugar
- Crumbled dried mint
- Mix sorghum flour, cornstarch, tapioca flour, baking powder and salt together in medium mixing bowl.
- In a large mixing bowl, cream together buttery spread and sugar until fluffy. (A stand mixer will make the process quick or just good old arm strength and a wooden spoon.)
- Mix in eggs, lime juice, rum and 1/2 cup crumbled mint. Blend until smooth. Then alternate adding the dry ingredients and rice milk gradually, blending in each addition until smooth.
- Place cupcake in each of two 12-cup cupcake pans. Place in preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
- Place on wire racks to cool for 5 minutes. Take cupcakes out of pan and let cool on wire rack until completely cool.
- While cupcakes cool, time to whip up your mojito frosting! Cream buttery spread until fluffy.
- Add confectioner’s sugar and salt and blend well.
- Add rum and lime juice (and mint extract if you do not have the mint sugar) and blend until creamy.
- Add a nice helping of frosting to your cool cupcakes. Garnish with mint sugar or crumbled mint if you have it and a lime wedge!
To keep up with the cocktail cupcake theme, here is a delicious mojito recipe!
- 1 bunch fresh mint, cleaned
- 1 cup sugar
- 4 lemons, juiced
- 4 limes, juiced
- Ice cubes
- 1 (750 ml bottle) white rum (Malibu or Bacardi)
- 1 liter club soda
- In a large pitcher, muddle mint sprigs with sugar and lemon and lime juices until well combined.
- Add ice, rum and club soda and stir together.
- Pour into glasses, straining out mint.
Try these tasty variations:
- Fruit-flavored rums, such as mango, strawberry, lychee or mandarin, are often substituted.
- A “Dirty Mojito” uses spiced rum, brown sugar syrup, key limes, crushed mint and soda.
- A Mojito without alcohol is called a “Virgin Mojito” or “Nojito”
- An “Apple Mojito” uses apple-flavoured liqueur as well as rum.
- An “English Mojito” uses gin in place of rum and sprite as a substitute for sugar/soda.
- A “Mojito Royal” is a mojito with Champagne instead of club soda.
- A “Mojitaly” is a mojito with fernet branca instead of rum and mapo instead of lime.
- A “lychee mojito” is a mojito made with lychee syrup or liqueur and is popular in hong kong