Now, Why This Recipe and What Makes It Special?

So this is our gluten-free rum raisin chocolate cake. It’s one of my favorite cakes we’ve ever made at Brimly. It’s rich, nostalgic, and deeply personal, it’s a cake that carries a memory.

I first made this cake because I was craving a chocolate cake I remembered from childhood. When I was a little girl, one of my aunties, who was a pastry chef and owned a bakery, made the most incredible chocolate cake I’d ever tasted. It was soft, dark, and had just a slightly boozy taste to it. It was a kind of cake that filled the whole refrigerator with its scent, so every time I opened the door, the lovely smell hit first. I can still remember that first bite, it still holds a spot in my taste memory. It was decadent and I never found anything quite like it again.

Recently I had a craving for that exact cake, I realized I already had the perfect base sitting right here, our Better Than Boxed Birthday Cake. It had the same texture I remembered which was soft and moist, but it was missing that distinct flavor. That unforgettable scent of something boozy, so I figured rum extract. Then I figured I’d add a twist with little bursts of sweetness, hence, ‘raisins’. So I went for it. I made a few adjustments, and a few small changes turned a good chocolate cake into a truly special one.

It’s gluten-free, gum-free, soy-free, and still tastes like a true classic. It comes together in minutes, bakes up fast, and it’s a cake that gets even better as it sits. You can bake it as a small layer cake like I did, or skip the frosting and serve it as is, because the flavor speaks for itself. It’s so indulgent!

This recipe feels like coming full circle for me. It’s a piece of my childhood, that I’m happy I get to share with you here on the blog. It’s a recipe reimagined in a way that fits how we bake now, simple, quick, and gluten-free. From my kitchen to yours, this one’s a keeper!

Lessons Learned

The milk makes all the difference. It gave the cake this smooth richness that water alone just can’t compete with. The rum extract also added that depth I remembered from my auntie’s cake, while the raisins brought texture and sweetness to every bite.

I baked mine in four small 4-inch round pans to create mini layers (mostly for the fun of it). But the real beauty of this batter is how flexible it is. It baked evenly, rose beautifully, and stayed tender without gums or additives.

And one more thing, raisins were absolutely the right call for this recipe. They plumped slightly in the bake and infused the cake with this light aroma that carried through even after cooling. I don’t recommend skipping them.

How to Make It Your Own

This cake is a pretty blank canvas for your chocolate cake needs. If you want a stronger punch, you can replace the rum extract with a splash of real rum (just a tablespoon or two). Or swap the raisins for chopped dates or dried cherries.

If you’re into layered cakes, it works well with a simple whipped cream filling or chocolate ganache. You could also leave it completely plain, it’s that good on its own.

You can add a teaspoon of instant coffee or espresso powder to deepen the flavor. Or, skip it. Either way, it’s a cake recipe that adapts to your needs.

Pro Tip:
If you’re planning to top this with ganache or frosting and refrigerate it later, go ahead and pre-slice it before chilling. It saves you from having to hack through a cold chocolate layer later on. When you’re ready to serve, just warm a slice for 10 seconds in the microwave or let it sit at room temperature until soft again.

Summary Notes:

This cake is everything I hoped for, it’s highly satisfying. It’s gluten-free, soy-free, gum-free. It’s rich, moist, and carries just enough rum essence to make it feel special.

For me, this one’s a little love letter to my auntie’s chocolate cake. It’s also proof that gluten-free baking can hold its own.

Tried it? Let us know how it went in the comments below.