Rum & Lime Syrup Traybake {GF} {Vegan}

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So I’m back with the rum and a delicious syrupy cake infused with lime zest and drowned in a butter rum lime syrup. It’s also gluten-free and vegan!

This simple little traybake is full of sunny flavours and is you’d never guess that there aren’t any eggs or butter in it. I took a regular sponge cake and used a dairy-free spread in place of butter and instead of eggs I used flax eggs. As for the flour, I used Doves Gluten-Free Self Raising flour.

It’s a simple sponge cake made the regular cake-y way. Creaming together the spread and in this cake golden caster sugar. Golden sugar gives the sponge a slight caramel sweetness that regular caster sugar doesn’t have. It’s not as strong as muscovado so don’t worry, you won’t suddenly be able to taste sweet molasses in the crumb.

The rum spiked syrup is an ample amount and really infuses the cake with more zingy lime and the rum adds a wonderful deep, smoky taste. Without the syrup the cake wouldn’t be bland but it would be lacking just that extra something. You’ll need to brush the syrup a number of times with the syrup letting it seep into the crumb as if you pour it on all at once you’ll end up with a mess.

Traybake cakes are one of my favourite types of cakes to bake and eat, they can be dressed up or down. In this case a sweet, zesty, buttery rummy syrup takes this cake to a tropical paradise, maybe to be enjoyed with a cheeky Pina Colada or a scoop of ice cream, let your imagine rum wild.

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Yields – 16 Squares

Ingredients

{cake}

• 225 grams (2 sticks) Pure Dairy Free Olive Spread
• 225 grams (1 1/4 cups) Golden brown caster sugar
• 4 Flax eggs
• 225 grams (2 cups – 2 tablespoons) Doves Gluten-Free Self Raising flour
• Pinch of Maldon sea salt
• Zest of 2 limes

{syrup)

• 4 tablespoons Caster sugar
• 50 grams (1/2 stick) Pure Dairy Tree Olive Spread
• 2 tablespoons Fresh lime juice
• 3 tablespoons Captain Morgan Golden Spiced Rum

Method

1. Pre-heat the oven to 175C (350F) and grease a 7 x 11 inch baking tray, then line it with parchment paper leaving enough hanging over the sides enabling you to lift it out easier. Set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment cream together the spread and sugar until creamy, smooth and fluffy. Scrape down the sides of the bowl with a spatula.
3. Add the flax eggs, mixing well to combine.
4. Add the flour and salt again mixing well to combine then stir through the lime zest.
5. Spread into the cake tin, smooth over and baking for 25-35 minutes or until golden and cake tester inserted into the centre comes out clean.
6. Whilst the cake is cooling, make the syrup.
7. Place the sugar and spread in a small saucepan and soften together using a spoon. Pour in the lime juice, turn the heat on a bring to a simmer. Simmer for a couple of minutes. Remove from the heat and stir in the rum.
8. Poke holes over the cake and begin to brush the syrup on top letting each layer soak in before adding more. Leave to cool in the tin.

Notes

• Recipe adapted from BBC Good Food Magazine
• This will last for up to 2 days stored in a cake tin with a tight-fitting lid.
• Keep in a cool, dry place away from direct sunlight.

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