This easy recipe for gluten free eggnog bundt cake is the perfect dessert to serve for the holidays! This homemade cake has an eggnog glaze and is perfect for Christmas or New Year's Eve. Gluten free eggnog bundt cake is simple to bake and then drizzle the glaze on before serving.
I'm a huge fan of the taste of eggnog, but I don't love the thick milk texture. So, baking with eggnog is the perfect solution! I used eggnog in this cake and the glaze I drizzled over the cake. You could also just dust the cake with powdered sugar if you would like.
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
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Ingredients
- Unsalted Butter
- Granulated Sugar
- Vanilla Extract
- Eggs
- Eggnog
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Sea Salt
- Ground Cinnamon
- Ground Nutmeg
- Powdered Sugar
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.
Supplies
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.
More Recipes You Might Enjoy
Gluten Free Eggnog Cake with White Chocolate Frosting
Gluten Free Eggnog Cookies
Easy Gluten Free Christmas Recipes
Gluten Free Double Chocolate Bundt Cake
Gluten Free Gingerbread Bundt Cake
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Gluten Free Eggnog Bundt Cake
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free eggnog bundt cake is the perfect dessert to serve for the holidays! This homemade cake has an eggnog glaze and is perfect for Christmas or New Year's Eve. Gluten free eggnog bundt cake is simple to bake and then drizzle the glaze on before serving.
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
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