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!!

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 @TheRoastedRoot on Instagram!

Gluten-Free Eggnog Cake

Course: Dessert
Cuisine: American
Keyword: almond flour pancakes, christmas cookies, dessert, gluten free, holiday
Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 1 cake
Author: Julia

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

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Ingredients

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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

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Comments

    1. Julia Post author

      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

      Reply
      1. sarah

        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

        Reply
  1. Crystal

    My glaze was runny and didn’t thicken to coat and absorbed into the cake. It was still delicious! Any tips on thickening the glaze?

    Reply
  2. Penny

    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.

    Reply
  3. Penny

    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.

    Reply

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