Sweet Potato Rum Bundt: A Gluten-Free Holiday Delight

Sweet Potato Rum Bundt: A Gluten-Free Holiday Delight

bundt cake


Bring an unexpected treat to your Thanksgiving gathering! This sugary and substantial cake will fill your kitchen and your belly with a warm, harvest-fresh feel. Sweet enough for dessert, and hearty enough to enjoy a slice with breakfast the next day, this cake will have all of your bases covered.


For all of your other gluten-free Thanksgiving needs, check out our selection available for local pick-up. Just a reminder, the last day for pre-orders is Monday, November 23rd. Don't be a turkey, place your order now!


Sweet Potato Rum Bundt

Makes a single 9" cake


ingredients spread on table


  • 400 g sugar (~2 cup)
  • 224 g vegetable oil (~1 cup)
  • 4 eggs
  • 2 tsp vanilla
  • 435 g flour (~3 cups)*
  • 1½ tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 56 g dark rum (~¼ cup)
  • 400 g sweet potato purée (~15 oz can)
  • Powdered sugar for topping

*Use the gluten-free flour of your choice. We use a custom blend of millet, sorghum, tapioca, and potato flours.


mixing ingredients in bowls


  1. Preheat oven to 325F.
  2. Grease and flour a 9" bundt pan.
  3. Weigh ingredients for precision.
  4. In a large bowl, mix sugar, oil, eggs, and vanilla on low speed until smooth.
  5. Whisk together dry ingredients in a medium bowl.
  6. In another bowl, combine rum and sweet potatoes.
  7. Continue mixing the contents of the large bowl, and alternate adding dry ingredients and sweet potatoes, ending with sweet potatoes.
  8. Mix into a smooth batter. Do not overmix.
  9. Pour batter into prepared pan.
  10. Bake for 55 min, until a toothpick inserted in the middle of the cake comes out clean.
  11. Cool for 10 min in pan, then invert onto a wire rack and let cool completely.
  12. Top with a light dusting of powdered sugar and serve!

slice of bundt cake

I'll admit, I had a hard time waiting for this to cool before sneaking a bite! My whole apartment was filled with the heavenly smell of cinnamon and yams. My final thoughts:

  • The texture of this cake is similar to a moist, spongy pumpkin bread. I loved it, but it may not be for everyone. If you have the time for a little more prep work, you can get a more interesting and colorful texture by using a diced and cooked sweet potato in place of the purée. One potato should be enough. We would suggest leaving the skin on for a little extra fiber and boiling until soft, but not falling apart.
  • How to top this cake is really up to you! I went with a lighter option (powdered sugar) because I wanted to let this decadent cake speak for itself. If your sweet tooth is crying for more, try topping with a vanilla glaze and sprinkling with chopped pecans.

If you make this recipe, we would love to hear about it! Tag us @nuflours on social media to share your finished product.

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