Rum cake Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 280 g (2 cups)  all-purpose flour "La Merveilleuse"
• 110 g (1/2 cup) cane sugar
• 15 ml (1 tbsp) baking powder
• 2,5 ml (1/2 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 50 g (1/2 cup) pecans, finely chopped
• 3 large eggs, separated
• 2.5 ml (1/2 tsp) cream of tartar
• 100 g (1/2 cup) light olive oil
• 110 g (1/2 cup) dark rum
• 125 g (1/2 cup) plant-based milk substitute*
• 10 ml (2 tsp) vanilla extract
• Whole pecans

Rum Icing:

1. 45 ml (3 tbsp) dark rum
2. 15 ml (1 tbsp) plant-based milk substitute*
3. 15 ml (1 tbsp) light olive oil
4. 5 ml (1 tsp) vanilla extract
5. Confectioner's sugar

PREPARATION

1. Preheat the oven to 165 °C (325 °F).
2. Oil a tube mold measuring 25 cm (10") and line the bottom with whole pecans.
3. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and the chopped pecans. Make a well in the center, add the egg yolks, oil, rum, milk substitute, and vanilla. Beat at maximum speed with an electric mixer or at medium speed in a stand mixer fitted with the flat beater, for about 5 minutes.
4. In another bowl, beat the egg whites. Start slowly, add the cream of tartar, then beat at maximum speed until stiff peaks form.
5. Gently fold the egg whites into the flour mixture with a spatula.
6. Pour batter into the mold and bake on the center rack for 35 to 40 minutes, or until an inserted toothpick comes out clean.
   Let rest for 10 minutes before unmolding.

Rum Icing:

1. Blend the rum, milk substitute, oil and vanilla.
2. Add the confectioner's sugar until the consistency resembles semi-liquid frosting. 
3. Pour onto the warm cake that's been pierced in various places to allow the ice cream to soak in.