Mini Snack Cakes with a Buttered Rum Glaze are made with sweet, rich, cream cheese, pound cake and a brown buttered, rum flavored, glaze that soaks into the hot cake! When I taste this, I just can’t figure out how it could possibly be sugar free, or low carb, but somehow it is!
To top it all off it contains the THM Baking Blend, a gluten free flour, which I am super excited about because it’s such an incredibly healthy alternative to even the best gluten free flour blends, in my opinion. This recipe was one of my first using THM Baking Blend. See more info on how I’ve used and experimented with this wonderful flour in a variety of recipe types over a years period of time by checking out my post on Using THM Baking Blend in Recipes.
These little sweeties can go straight into the fridge and reheat in the microwave deliciously too! Now this is what I call a snack-cake! By doubling the recipe and cooking it in a bundt pan you will have a very good full sized rum cake too! The rum glaze is great on a low carb pancake!
Mini Snack Cakes with a Buttered Rum Glaze
Ingredients
Mini Cakes
- Preheat oven to 350 degrees.
- 4 oz softened cream cheese
- 1 stick softened butter
- 1/2 cup plus 2 tablespoons Gentle Sweet or 6 tablespoons truvia
- 4 eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon rum flavoring (I got mine from Kroger and it has a great flavor-(check with an admin if you would like to use real rum.)
- 1/2 tsp. salt
- 1 cup THM Baking Blend - measure this scantly, do not pack it down!
- *This new baking blend makes an incredible crumb in this cake but 1/2 cup high quality coconut flour subbed in place of the blend will still make good muffins. I have not tried the coconut flour in a full sized cake though.
- 1/2 tsp. baking soda
Buttered Rum Glaze
- 1/4 cup water
- Heated to boiling and removed from the heat
- Quickly whisk in:
- 1/4 cup Gentle Sweet or (*2 tablespoons truvia or 1/2 cup Swerve)
- *(not tested with these, but that is the conversion amount)
- 1 pinch of salt
- 1/16 tsp xanthan gum (or THM gluccie) -I do not recommend the Now brand
- 1 1/2 tsp. rum flavoring (I got mine from Kroger and it has a great flavor
- Once you've whisked this together thoroughly, set it aside.
- In a small skillet or pan carefully heat:
- 2 tablespoons of unsalted butter until it is melted
Instructions
For the cakes:
- If the cream cheese and butter aren't softened to room temp, you can put them together for 30 seconds in the microwave and soften until they cream easily but make sure they, or the bowl, aren't so hot that you don't scramble your eggs when you add them.
- Then add in the sweetener and beat, next add in the eggs one at a time beating after each and then add the flavorings.
- Now, sprinkle the flour right on top of the well mixed wet ingredients then sprinkle the baking soda on top of all and mix by hand, just until it is mixed in Once the rising agent (baking soda) is added you don't want to over mix, just incorporate it all well.
- Grease a muffin pan or the mini donut pans very well with cooking spray. Spoon the batter into the pan till all 12 are filled. (I pictured making various sizes below).
- Place filled pans in the preheated oven and set the timer for 17 minutes and check them, if not done keep in just a few more minutes, do not over cook!
- Have your glaze ready to pour over the cakes while they are hot! See instructions for this in glaze section.
For the glaze:
- Heat water to boiling and remove from the heat.
- Quickly whisk in the sweetener, salt, xanthan gum and flavoring.
- Once you've whisked this together thoroughly, set it aside.
- In a small skillet or pan carefully heat the unsalted butter until it is melted
- Continue to heat the butter for just a little longer after it melts and it will start to turn a golden brown, remove it quickly and add this to the glaze. (If it gets too brown specks will occur which won't affect the taste if they aren't too dark but it won't be as pretty) Pour over the hot cakes.
- For best results, prick the top of the cakes while they are still in the baking pan once they come out of the oven and pour 1/2 of the glaze over them and let it soak in. Then cool briefly and turn onto a plate. Once they are plated top the cakes with the remainder of the glaze!
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These look so yummy! I don’t have any of the THM Baking Blend. Is there a homemade baking blend recipe you could suggest, please? Thanks so much for all your hard work. It’s very much appreciated!
Hi Sherri! Yes I have linked to a quick mix recipe in some newer posts that is put out by another blogger who is especially trained by THM to know the plan. I am sure there are lots of good ones but I have been hesitant to link to one if I’m not totally sure it will be a true “fuel pull” flour. So this one is certified :). I am trying to get all the links up for the older post but I will put this one in the comment here and fix the link. Thanks for stopping by Sherri. http://www.runamokmama.com/blog/runamok-mamas-quick-mix
This cake was excellent! I doubled the glaze – just because I like my rum cake “wet”. Thanks so much!!
I’m so glad you liked it and thanks for letting me know!
Could any other extract be used in place of the buttered rum? These look sooooo good and I don’t have any buttered rum extract!
Hi April! It’s just a rum flavoring that you can get from Wal-mart or almost any grocery store. The buttered part comes in when you brown butter and add it to the syrup. But yes you could use vanilla, you’d have a different flavor but I think it’d be good.
Well, I haven’t made these yet, and I’ve got to brave Wal-Mart tomorrow for thread and spray paint, so I’ll grab some. Thank you!
I have a recipe that calls for 1 cup almond flour do you know what the conversion would be for THM baking blend? I’ve
been looking for a THM baking blend conversion chart in the different groups and on pinterest but haven’t found any
Thank you
I’m not sure what the official conversion is Diana but I use about 1/2 the amount of baking blend as almond flour. But you will need to use more eggs and liquids similar to what you’d use for coconut flour. Also if there is extra protein powder in the almond flour recipe just add the amount of almond flour and protein powder together and divide in half and sub in the baking blend.
I always make a half batch when I convert new recipes and it’s easier to make adjustments without waste. Hope this helps.