Gluten-Free Eggnog Cake

Gluten-Free Eggnog Cake makes an amazing holiday dessert! This moist, fluffy, buttery, delicious cake is warmly-spiced and tastes just like your favorite holiday beverage!

Just when you thought eggnog couldn’t possibly be more enticing…

In walked this gluten-free eggnog cake.

For those of you who love that holiday flavor jam packed into your beverages and treats, you’ll go absolutely bonkers over this eggnog cake. It literally tastes like buttery moist cake and eggnog gave each other a very special hug.

Plus, it’s drizzled with an eggnog flavored glaze for even more pomp and circumstance.

In the event you’re entertaining friends and family during the holiday season, attending holiday parties or gatherings, or simply want to wake up to a warm hunk o’ eggnog bliss on your plate, let this recipe be your jam!

Let’s bake ‘er up!

How to Make Gluten-Free Eggnog Cake:

Preheat the oven to 350 degrees F. Lightly spray a bundt cake pan with cooking oil, and lightly sprinkle with flour. This will help you release the cake from the mold once it is baked.

In a stand mixer, cream together the butter, sugar, and pure maple syrup on medium-high speed until well-combined.

Add the eggs one-by-one and beat just until the yolk is incorporated (avoid over-beating). Add in the pure vanilla extract.

In a separate bowl, stir together the gluten-free flour, baking powder, cinnamon, nutmeg, ground cloves, and sea salt. Alternate mixing in the flour mixture and eggnog: Pour half of the flour mixture into the stand mixer and mix just until combined.

Pour half of the eggnog into the mixer and mix just until combined. Repeat for remaining flour and eggnog.

If adding alcohol, pour it in and beat just until combined.

Pour the cake batter into the prepared bundt cake pan. Bake on the center rack of the preheated oven for 50 to 60 minutes, or until cake is deeply brown and tests clean.

Remove cake from oven and allow it to cool completely.

Run a butter knife along the edge of the pan to help release the cake from the mold. Turn cake over onto a cake stand or serving dish to release it.

Stir together the ingredients for the glaze in a bowl until well-combined, then drizzle glaze over the cake. Slice and serve!

Eggnog Options:

Wondering what type of eggnog to use? I got you!

• Use homemade Vegan Eggnog.
• Buy store-bought eggnog.
• Use half & half or full-fat coconut milk instead of eggnog. Don’t worry, the cake will still taste like eggnog due to the spices you’re adding!!

What Type of Gluten-Free Flour To Use:

Not all gluten-free flour blends are created equally. Some turn out dense, and/or have a funky taste to them. I use Bob’s Red Mill’s 1-to-1 Baking Flour, which results in the fluffiest, most delightful baked goods. Everything I have made using this flour turns out indistinguishable from regular all-purpose flour. Use your favorite gluten-free blend, just note results may vary.

Recipe Adaptations:

• Use a 13” x 9” cake pan instead of a bundt cake pan. If you use a cake pan, bake for 30 to 35 minutes, or until cake tests clean.
• If you consume cane sugar, replace the coconut sugar and pure maple syrup with 2 cups granulated sugar and 1 cup brown sugar.
• If you aren’t gluten-free, replace the gluten-free baking flour with regular all-purpose flour or cake flour.

‘Nog cake for life!!

More Holiday Dessert Recipes:

• Paleo Pecan Pie Bars
• Paleo Pumpkin Pie Bars
• Gluten-Free Apple Bundt Cake
• Paleo Pumpkin Cheesecake
• Cardamom-Spiced Pear Crumble

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Gluten-Free Eggnog Cake

Gluten-Free Eggnog Cake made with gluten-free flour and coconut sugar

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Prep Time: 25 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

1 cake

Ingredients

• ▢ 2 sticks, 1 cup butter
• ▢ 2 1/2 cups coconut sugar
• ▢ 1/3 cup pure maple syrup
• ▢ 6 large eggs
• ▢ 2 tsp pure vanilla extract
• ▢ 3 cups gluten-free all-purpose flour
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp sea salt
• ▢ 2 tsp ground cinnamon
• ▢ 1 tsp ground nutmeg
• ▢ 1/2 tsp ground cloves
• ▢ 1 cup eggnog
• ▢ 2 Tbsp brandy, or spiced rum

Glaze:

• ▢ 1/2 cup full-fat canned coconut milk
• ▢ 2 Tbsp pure maple syrup
• ▢ 1/4 tsp ground nutmeg
• ▢ 1 tsp tapioca flour

Instructions

• Preheat the oven to 350 degrees F. Lightly spray a bundt cake pan with cooking oil, and lightly sprinkle with flour. This will help you release the cake from the mold once it is baked.
• In a stand mixer, cream together the butter, sugar, and pure maple syrup on medium-high speed until well-combined. Add the eggs one-by-one and beat just until the yolk is incorporated (avoid over-beating). Add in the pure vanilla extract.
• In a separate bowl, stir together the gluten-free flour, baking powder, cinnamon, nutmeg, ground cloves, and sea salt. Alternate mixing in the flour mixture and eggnog: Pour half of the flour mixture into the stand mixer and mix just until combined.
• Pour half of the eggnog into the mixer and mix just until combined. Repeat for remaining flour and eggnog. If adding brandy or rum, pour it in and beat just until combined.
• Pour the cake batter into the prepared bundt cake pan. Bake on the center rack of the preheated oven for 50 to 60 minutes, or until cake is deeply brown and tests clean. Remove cake from oven and allow it to cool completely.
• Run a butter knife along the edge of the pan to help release the cake from the mold. Turn cake over onto a cake stand or serving dish to release it.
• Stir together the ingredients for the glaze in a bowl until well-combined, then drizzle glaze over the cake. Slice and serve!

Nutrition

Serving: 1of 16 - Calories: 334kcal - Carbohydrates: 58g - Protein: 4g - Fat: 10g - Fiber: 1g - Sugar: 3g

Course: Desserts & Treats

Cuisine: American

Keyword: Christmas, Christmas cake, dessert recipe, eggnog, eggnog cake, gluten-free cake, holiday

Servings: 1 cake

Calories: 334kcal

Author: Julia