Vanilla Guavaberry Rum Cake

This is a high altitude recipe (for about 3,000 feet), so if you live at sea level don't attempt this recipe without making some adjustments!

High altitude also works in dryer climates

This recipe is: low fat, high protein, gluten free!

Ingredients

Dry:
72g (3/4 cup) Old Fashioned Rolled Oats, blended to a flour
72g (3/4 cup) Old Fashioned Rolled Oats, left whole
80g (1/2 cup) Brown Rice Flour
65g (1/2 cup + 2 tbs) Soy Protein Powder
3/4 cup Granulated Erythritol (or dry sweetener of choice)
1 tbs Ground Flaxseed
1 tbs Baking Powder
1+1/4 tsp Baking Soda
1/4 tsp Salt
Wet:
1 cup Guavaberry Rum Liqueur (I used Guavaberry brand)
1 cup Unsweetened Soymilk
28g (2 tbs) Sunflower Oil (or any other neutral oil)
8oz Unsweetened Applesauce
84g (1/4 cup) Honey
1 tbs + 1/2 tsp Vanilla Extract
1+1/2 tsp Butter Extract
1/4 tsp Lemon Extract
2 tsp Vanilla-flavored Stevia Extract
1/2 cup Egg Whites
1 tbs Apple Cider Vinegar

Directions

Spray your cake pan (you can try making cupcakes too!) with PAM and preheat the oven to 375 degrees Fahrenheit
In a large mixing bowl, add all the dry ingredients and mix until mixture is even
In a separate large mixing bowl, add the rum, soymilk, oil, applesauce, honey, extracts and apple cider vinegar
In a small bowl, add the egg whites and give it a little whisk. Pour into the other wet ingredients and whisk again. Quickly pour onto the dry ingredients and fold. Give the mixture a vigorous whisk for about 20 seconds to make sure all the clumps pop open. Pour into your cake pan and bake for 50 minutes, or until a knife comes out clean
Ice the cake with Classic White Icing

More Info

Servings / Yield: 1 9 inch cake
Prep Time: Unspecified   /   Total Time: Unspecified
Category: Dessert
Keywords: guavaberry cake vanilla rum