This gluten free eggnog bundt cake is one of my favorite ways to use up extra eggnog during the holidays. The cake itself is soft and lightly spiced with cinnamon and nutmeg, and the eggnog gives it a rich, moist crumb you don't get from a regular vanilla cake. It bakes in a single bundt pan, so there is no layering or frosting involved.
Once it cools, a simple eggnog glaze gets drizzled over the top for a beautiful, festive finish.
I love how easy this cake is to pull together for a holiday gathering. The batter comes together in one bowl with the mixer, and the bundt pan does all the work of making it look impressive without a lot of extra effort.
This is one of my go to desserts for Christmas and New Year's Eve, and it also freezes well if you want to make it ahead of a busy holiday week.
If you are looking for more eggnog recipes try my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust, my Gluten Free Eggnog Cake with White Chocolate Frosting, or my Gluten Free Eggnog Cookies.
You can find all of my Christmas recipes here: Gluten Free Christmas Recipes
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Why You'll Love This Recipe
- Made with real eggnog in both the cake and the glaze for full holiday flavor
- Bakes in one pan, no layering or frosting required
- Ready in about an hour and 5 minutes
- Freezes well, so you can bake it ahead of a busy holiday week
- A festive, elegant dessert that needs almost no decorating
How to Prevent Sticking
Bundt pans have a lot of detail in the design, which makes greasing them properly extra important.
- Use softened butter or a baking spray with flour in it to coat every groove of the pan, not just the bottom.
- For extra insurance, dust the greased pan with a light coating of gluten free flour or cocoa powder and tap out the excess before adding the batter.
- Let the cake stand in the pan for exactly 10 minutes before flipping it out. Any longer and it can start to stick as it cools.
Storage Instructions
This cake stays moist for several days thanks to the eggnog in the batter.
- Room temperature: Store covered for up to 3 days.
- Refrigerator: Store covered for up to a week. Bring to room temperature before serving for the best texture.
- Freezer: Freeze the unglazed cake tightly wrapped for up to 3 months. Thaw at room temperature, then add the glaze before serving.
Can I Add Rum or Bourbon to This Cake?
Yes. If you want a boozy version of this cake, add 2 tablespoons of spiced rum or bourbon to the batter along with the eggnog. You can also add a splash to the glaze for extra flavor. If you would rather keep it alcohol free, a teaspoon of rum extract gives a similar flavor without the alcohol.
Top Tip
Use full fat eggnog for the best texture and flavor. Low fat or light eggnog has less richness, which can make the cake less moist. Also be sure to grease every groove of your bundt pan well with softened butter or baking spray, since that's the most common spot for a bundt cake to stick and lose its shape when you flip it out.
Frequently Asked Questions
There really isn't that much difference in the cake batter itself. The bundt cake recipe may call for a bit more moisture and/or baking powder as the cake is going to raise higher than a regular layer cake or sheet cake.
The main difference you might find is that a bundt cake tends to have a crunchier texture on the top. I also love the ease of a bundt cake. The cake gets baked in one pan and then I either drizzle it with a glaze or sprinkle powdered sugar over the top. So much easier than frosting a layer cake!
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free eggnog bundt cake recipe I added the eggnog to make it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
Supplies
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
Gluten Free Eggnog Bundt Cake
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This gluten free eggnog bundt cake is moist, lightly spiced with cinnamon and nutmeg, and topped with a sweet eggnog glaze. It bakes in one pan and comes together with simple pantry staples, making it an easy holiday dessert. Perfect for Christmas, New Year's Eve, or any gathering where you want to use up extra eggnog.
Ingredients
- ¾ cup Unsalted Butter, at room temperature
- 1 cup Granulated Sugar
- 2 tsp. Vanilla Extract
- 3 large Eggs
- 1 ¼ cups Eggnog
- 3 cups Gluten Free Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- ½ tsp. Sea Salt
- 1 tsp. Ground Cinnamon
- ½ tsp. Ground Nutmeg
Glaze:
- 1 cup Powdered Sugar
- 1 tsp. Vanilla Extract
- 1-2 Tbsp. Eggnog
Instructions
Preheat your oven to 350 degrees. Grease your bundt pan with butter or coconut oil and set aside.
In the bowl of your stand mixer blend together the butter and sugar until it is combined. Add the vanilla extract and the eggs one at a time blending them each in before adding the next. Add the eggnog and blend into the batter thoroughly.
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add this mixture to the wet ingredient and beat until they are incorporated into the batter.
Pour the cake batter into your greased bundt pan.
Bake at 350 degrees for 45 minutes or until the cake is golden brown and a tooth pick inserted near the center comes out clean.
Let the cake stand in the pan for 10 minutes and then flip it out onto a cooling rack.
Let the cake cool completely before drizzling the glaze or powdered sugar over top.
To make the glaze add the powdered sugar, vanilla and eggnog to a small bowl and beat with a fork or a whisk until all of the dry ingredient are combined. You can add more powdered sugar or eggnog to get the thickness you would like for your glaze.
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- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
If you make this gluten free eggnog bundt cake, I would love to hear how it turns out. Leave a star rating and a comment below, and be sure to tag @smallfarmbiglife on Instagram so I can see your cake. For more gluten free holiday recipes like this one, subscribe to the newsletter so you never miss a new post.
Eggnog Bundt Cake Ingredients
Instructions
Preheat your oven to 350 degrees. Grease your bundt pan with butter or coconut oil and set aside.
In the bowl of your stand mixer blend together the butter and sugar until it is combined. Add the vanilla extract and the eggs one at a time blending them each in before adding the next. Add the eggnog and blend into the batter thoroughly.
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add this mixture to the wet ingredient and beat until they are incorporated into the batter.
Pour the cake batter into your greased bundt pan.
Bake at 350 degrees for 45 minutes or until the cake is golden brown and a tooth pick inserted near the center comes out clean.
Let the cake stand in the pan for 10 minutes and then flip it out onto a cooling rack.
Let the cake cool completely before drizzling the glaze or powdered sugar over top.
To make the glaze add the powdered sugar, vanilla and eggnog to a small bowl and beat with a fork or a whisk until all of the dry ingredient are combined. You can add more powdered sugar or eggnog to get the thickness you would like for your glaze.
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