Vanilla Guavaberry Rum Cake

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I expected to return home right after the fall semester ended, but my family surprised me with a vacation in the Caribbean followed by a long stay at a ski resort in Canada.  It was a lovely surprise!  I got a nice tan and spent quality time with my family--two things I haven't really been able to do while in school on the other side of the country from my family!

One itty bitty letdown, to me, was that I didn't get to go straight home and bake.  It's funny how much I miss baking at a regular altitude!  I feel like I'm torturing those at sea-level by posting all these high-altitude recipes, but they're just too good to stow away for safe-keeping.

^^ I love how the guavaberry rum colored the cake pink!

The rum flavor in this cake is a lot stronger than the rum in my Chocolate Almond Rum Brownies.  I was going to soak the cake in a Guavaberry rum glaze, but after taking a bite of the cake I felt that it didn't need any more rum.  If you are not much into alcohol, just replace the rum with more soymilk and you'll make a simple Vanilla Butter Cake.  Both sound good to me!

Vanilla Guavaberry Rum Cake:  [low fat, high protein, GF]
(makes one 9" cake)
Dry:
   72g (3/4 cup) Old Fashioned Rolled Oats, blended to a flour (GF if you like)
   72g (3/4 cup) Old Fashioned Rolled Oats, left whole
   80g (1/2 cup) Brown Rice Flour
   65g (1/2 cup + 2 tbs) Soy Protein Powder
   3/4 cup Granulated Erythritol (or dry sweetener of choice)
   1 tbs Ground Flaxseed
   1 tbs Baking Powder
   1+1/4 tsp Baking Soda
   1/4 tsp Salt
Wet:
   1 cup Guavaberry Rum Liqueur (I used Guavaberry brand)
   1 cup Unsweetened Soymilk
   28g (2 tbs) Sunflower Oil (or any other neutral oil)
   8oz Unsweetened Applesauce
   84g (1/4 cup) Honey
   1 tbs + 1/2 tsp Vanilla Extract
   1+1/2 tsp Butter Extract
   1/4 tsp Lemon Extract
   2 tsp Vanilla Stevia Extract
   1/2 cup Egg Whites
   1 tbs Apple Cider Vinegar

*NOTE:  this is a high altitude recipe (for about 3,000 feet), so if you live at sea level don't attempt this recipe without making some adjustments!

Directions:
1.  Spray your cake pan (you can try making cupcakes too!) with PAM and preheat the oven to 375 degrees Fahrenheit
2.  In a large mixing bowl, add all the dry ingredients and mix until mixture is even
3.  In a separate large mixing bowl, add the rum, soymilk, oil, applesauce, honey, extracts and apple cider vinegar
4.  In a small bowl, add the egg whites and give it a little whisk.  Pour into the other wet ingredients and whisk again.  Quickly pour onto the dry ingredients and fold.  Give the mixture a vigorous whisk for about 20 seconds to make sure all the clumps pop open.  Pour into your cake pan and bake for 50 minutes, or until a knife comes out clean
5.  Ice the cake with this Classic White Icing

I'm definitely bringing this slice to the table!  I sense some Déjà vu here...