Description
These gluten-free Danish rum balls are inspired by the traditional Scandinavian bakery treat — romkugler — made from leftover cakes and pastries. Rich, chocolatey, and coated in shredded coconut, they’re the perfect way to repurpose leftover gluten-free cake into an irresistible no-waste dessert.
Ingredients
- About 6 cups roughly chopped leftover gluten-free cake (see Notes)
- 2–3 tablespoons homemade berry jam (I use sugar-free strawberry jam)
- 3–4 tablespoons unsweetened raw cacao powder
- 3–4 teaspoons dark rum (or rum essence, adjusted to taste)
- Optional: 2–4 soft dates or dried figs, if you prefer a sweeter rum ball
- Unsweetened shredded coconut, for coating
Instructions
- Add the leftover cake to a food processor and pulse until fine crumbs form and the mixture begins to come together.
- Add the berry jam, cacao powder, and rum. If using dates or figs, add them now.
- Process until the mixture forms a thick, moldable paste. Taste and adjust the sweetness, cacao, jam, or rum to your liking.
- Roll the mixture into approximately 15 balls, about the size of a ping pong ball.
- Roll each ball in shredded coconut until evenly coated.
- Refrigerate for at least 2 hours before serving to allow the flavors to develop and the texture to firm up.
Notes
These rum balls are an excellent way to use leftover gluten-free cakes, cakes that have become slightly dry, broken cake layers, or leftover Lamingtons. Mixing different cakes often creates even more complex flavor.
I often use a combination of plain citrus almond cake and homemade Lamingtons, which adds extra chocolate and coconut flavor.
Homemade berry jam works especially well, but any thick gluten-free jam can be substituted.
In Denmark, rum essence is commonly used, while in the US it’s usually easier to find dark rum. If using rum essence, start with a small amount, as it’s much more concentrated.
For an alcohol-free version, you can experiment with rum extract or use vanilla extract with a small amount of almond extract for a different flavor profile.
Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.