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 couldnโ€™t possibly be more enticingโ€ฆ

In walked this gluten-free eggnog cake.

For those of you who love that holiday flavor jam packed into your beverages and treats, youโ€™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, itโ€™s drizzled with an eggnog flavored glaze for even more pomp and circumstance.

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

Letโ€™s bake โ€˜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. Donโ€™t worry, the cake will still taste like eggnog due to the spices youโ€™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 Bobโ€™s Red Millโ€™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 13โ€ x 9โ€ 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 arenโ€™t gluten-free, replace the gluten-free baking flour with regular all-purpose flour or cake flour.

โ€˜Nog cake for life!!

More Holiday Dessert Recipes:

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

4.86 from 7 votes
Gluten-Free Eggnog Cake made with gluten-free flour and coconut sugar
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 1 cake

Ingredients

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 ยท Calories: 334kcal ยท Carbohydrates: 58g ยท Protein: 4g ยท Fat: 10g ยท Fiber: 1g ยท Sugar: 3g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: Christmas, Christmas cake, dessert recipe, eggnog, eggnog cake, gluten-free cake, holiday
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Gluten-Free Eggnog Cake with easy glaze - moist, buttery, gluten-free, refined sugar-free, healthy, delicious cake recipe
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.86 from 7 votes (7 ratings without comment)

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Questions and Reviews

  1. OMG! This recipe really works! I substituted the gluten free flour for paleo flour and it worked! These cake is absolutely delicious! 10 out of 10! Thanks ๐Ÿ™‚

    1. That’s so great to hear, Heather! I’m happy it works with a paleo flour blend as well – this is super useful information to others who want to try the same thing so I really appreciate you sharing it! xo

  2. I wanted to circle back and say that this is now one of my favorite coffee cake recipes. I did add the spiced rum, and the runny icing was not a problem. The cake remained moist, but never got a soggy texture. Will definitely make this again! Thanks for sharing.

  3. I have the same question as Crystal, is there a way to make the glaze thicker. My cake looks yummy, but the glaze is very runny. Hoping for a great taste.

  4. My glaze was runny and didnโ€™t thicken to coat and absorbed into the cake. It was still delicious! Any tips on thickening the glaze?

    1. Hi Sarah,

      I haven’t tested the recipe with anything other than butter yet, but you could try full-fat canned coconut milk or avocado oil…those are the two I would try first. Let me know if you end up making it! xo

      1. I did make it! And it was amazing. I used Earth Balance as a vegan substitute. And I used King Author baking mix- so I left out the leavener in your recipe. I made it for a birthday celebration and vegans, and non vegans all loved it. I loved it so much I am going to make it for Christmas dinner. cheers