Rum cake Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 280 g (2 cups) all-purpose flour
• 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
• 45 ml (3 tbsp) dark rum
• 15 ml (1 tbsp) plant-based milk substitute*
• 15 ml (1 tbsp) light olive oil
• 5 ml (1 tsp) vanilla extract
• Confectioner's sugar