This healthy spin on a traditional treat will have your guests fooled and your chocolate lovers pleased, all while keeping blood sugar levels stable after that holiday dinner!
Chocolate Rum Cake: A Classic Holiday Delight
For many of us, holiday celebrations call for nothing less than the decadence of cake. And Chocolate Rum Cake might be the most decadent of all. This classic Caribbean dessert has graced holiday Bundt pans long enough that it has become a traditional favorite this time of year. Few desserts are quite so tempting.
If the trifecta of rich chocolate, moist cake and spiced rum doesn’t make your mouth water, you’ve got some serious willpower.
But what is it about boozy chocolate rum cake that sends us over the moon?
It all begins with sweet allure of sugar that triggers a rush of dopamine to the pleasure centers in the brain. Combine this with the calming effects of chocolate and a shot of alcohol to lower your inhibitions… and you’ve got a dessert that simply begs to be eaten.
But while your brain is saying “yes”… your body should be saying “no”, when it comes to traditional chocolate rum cake. For example, consider that Betty Crocker’s Chocolate Rum Cake recipe contains 430 calories per serving. This includes 43 grams of carbs and 30 grams sugar – not to mention vegetable oil, refined white flour, artificial flavors and trans fat!
A slice or two of that with your holiday libations will send your blood sugar soaring… and leave you with a serious “cake-over” the next day.
But the good news is that you can still…
Have Your Chocolate Rum Cake… and Be Well Too!
Here at Wellness Bakeries, we strive to create dessert recipes that are healthy, delicious… and easy to make at home. For this holiday classic, we took our Chocolate Bliss Cake Mix and put a festive spin on it that is sure to please friends, family, and whoever is lucky enough to lick the spatula.
Instead of the unhealthy sugar found in most commercial cake mixes, we use a sweet trio that won’t harm your health. Our version is sweetened primarily with erythritol and stevia – two naturally occurring, zero-calorie, zero-glycemic sweeteners. To this, we add a dash of low-glycemic organic coconut palm sugar for a similar rich, caramel goodness to baking with brown sugar.
Couple this with the spicy sweetness of rum and the result is a blissfully sweet and boozy dessert… with less than five grams of sugar per serving!
And let’s not forget about the chocolate! Instead of opting for “Dutched” or “alkalized” cocoa, we use only the highest quality, organic, sustainable, natural cocoa powder in our Chocolate Bliss Cake . Not only does this impart a deeper flavor, it also means no chemical contaminants and double the antioxidant power of conventional cocoa.
Best of all, our grain- and gluten-free cake packs the moist, decadent consistency you want in a traditional rum cake… without health harming effects you don’t.
Now that you know what is (and what is not) in our reinvented version of this classic dessert… let’s get to baking!
Low Carb Chocolate Rum Cake: The Easy Step-By-Step
To get started, you’ll need one Chocolate Bliss Cake Mix , four farm-fresh eggs (at room temperature), 1/3 cup golden rum, 2/3 cup melted butter (or coconut oil), 1/2 cup chopped pecans (lightly toasted) and 1 tsp. espresso powder (optional).
Preheat your oven to 350 F and grease a bundt pan or standard cake pan. In a medium bowl, add the eggs and melted butter.
Using a hand mixer, beat on medium-high to incorporate.
Add the Chocolate Bliss Cake Mix, espresso powder (if using) and rum and beat on medium-high speed for 1 minute to fully combine.
Sprinkle the pecans in the bottom of your greased bundt pan.
Now, pour your rummy chocolate cake batter right over top of those toasty pecans…
Transfer to the oven and bake 23-25 minutes or until a toothpick comes out clean. While the cake cooks, make the rum glaze. You’ll need ¼ cup melted butter (or coconut oil), 2 Tbsp. Coconut Sugar, 2 Tbsp. Erythritol and 2 Tbsp. golden rum.
Add the butter to a small saucepan with the erythritol and coconut sugar. Heat over medium heat. Whisk to dissolve granules. When the mixture thickens, pour in the rum and continue to whisk over a low simmer. Remove from heat.
When cooled, carefully remove your chocolate rum cake from the pan and invert onto a wire rack set over a piece of parchment paper. Drizzle the rum glaze over the top of the cake slowly, alllowing it to seep into the cake. You may continue to drizzle the glaze over the cake or reserve some to re-warm and drizzle before serving.
- 1 Chocolate Bliss Cake Mix
- 4 farm fresh eggs
- ⅔ cup grass-fed butter, melted
- ⅓ cup golden rum
- 1 tsp. espresso powder (optional)
- ½ cup chopped pecans, lightly toasted
- Preheat the oven to 350 F. Grease a bundt pan. Lightly toast pecans.
- In a medium bowl, add the eggs and melted butter. Beat on medium speed to combine.
- Add the Chocolate Bliss Cake Mix, espresso powder (if using) and rum. Beat on medium speed for 1 minute to fully incorporate.
- Pour the toasted pecans into the bottom of the bundt pan. Pour batter over top and smooth evenly.
- Transfer to the oven and bake 23-25 minutes or until a toothpick comes out clean.
- Meanwhile, make the rum-caramel glaze. In a small saucepan, melt ¼ cup butter. Add the Coconut Sugar and Erythritol, whisking over medium heat. Pour in the rum and continue to whisk over heat to thicken. Remove from heat.
- Carefully invert baked and cooled cake onto a wire rack set over a piece of parchment paper. Drizzle the caramel-rum glaze over the top of the cake.
269 calories, 19 g fat, 52 mg cholesterol, 26 g carbohydrate, 11 g sugar alcohols, 5 g sugar, 7 g fiber, 5 g protein.
NET Carbs: 8 g
Do you have a favorite holiday dessert you’d like to see get a healthy low-glycemic, gluten-free makeover? Wellness Bakeries would love to help! Please post your requests in the comments section of this page.