This easy recipe for gluten free eggnog cake with white chocolate frosting is the perfect dessert for Christmas! The cake is moist and the frosting is rich and creamy. This cake is made from scratch and has an amazing eggnog flavor.
The Gluten Free Eggnog Cake with White Chocolate Frosting is a delightful holiday dessert perfect for Christmas parties. This easy Christmas cake recipe features fluffy layers infused with festive eggnog flavors, making it a standout among winter cake flavors.
Topped with rich white chocolate buttercream, this cake is not only a delicious holiday treat but also a gluten free Christmas cake that everyone can enjoy. Ideal for gatherings, it's made from scratch and is one of the best Christmas cake recipes, ensuring a festive and memorable dessert experience.
This cake is perfect for anyone looking for fun holiday desserts or easy gluten free recipes!
If you are looking for more eggnog recipes try my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust, my Gluten Free Eggnog Bundt Cake or my Gluten Free Eggnog Cookies.
You can find all of my cake recipes here: Gluten Free Cake Recipes
You can find all of my Christmas recipes here: Gluten Free Christmas Recipes
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Instructions
Preheat your oven to 350 degrees. Grease two 9-inch baking pans with butter or coconut oil. Set aside.
In the bowl of your stand mixer beat the room temperature butter and sugar until combined and light and fluffy. Add the vanilla and the eggs one at a time beating the mixture in between each egg until they are incorporated. Add the eggnog and beat until blended.
In a mixing bowl whisk together the gluten free flour, baking powder, xanthan gum, baking soda, salt, cinnamon and nutmeg.
Add the dry ingredients to the wet mixture and beat until a smooth batter forms. Stopping to wipe down the sides of the bowl with a spatula to incorporate all the ingredients into your batter.
Pour equal amounts of the batter into each baking pan.
Bake at 350 degrees for 30-35 minutes. The cake with be lightly browned and toothpick will come out clean when the cake is done.
Let the cake cool for 10 minutes in the pan and then turn out onto a cooling rack to finish cooling.
When the cake is cooled completely make the frosting and frost the cake.
To make the frosting melt the white chocolate in your microwave on over a double boiler.
Place the melted chocolate, eggnog, vanilla and room temperature butter into the bowl of your stand mixer and beat until blended and smooth. Add the sifted powdered sugar one cup at a time until you have a smooth frosting.
If the frosting isn't thick enough you can add ¼ cup of sifted powdered sugar at a time until you get the texture you want.
Supplies
Frequently Asked Questions
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free eggnog cake the eggnog makes 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.
Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.
Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook a bit longer.
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Gluten Free Eggnog Cake with White Chocolate Frosting
- Total Time: 45 minutes
- Yield: 10 slices
- Diet: Gluten Free
Description
This easy recipe for gluten free eggnog cake with white chocolate frosting is the perfect dessert for Christmas! The cake is moist and the frosting is rich and creamy. This cake is made from scratch and has an amazing eggnog flavor.
Ingredients
Cake:
½ cup Unsalted Butter, at room temperature
1 cup Granulated Sugar
1 tsp. Vanilla Extract
3 large Eggs
1 cup Eggnog
2 cups Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Xanthan Gum
1 tsp. Baking Soda
½ tsp. Sea Salt
½ tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
Frosting:
4 ounces White Chocolate Baking Bar, chopped
2 Tbsp. Eggnog
1 cup Unsalted Butter
2 cups Powdered Sugar
2 tsp. Vanilla Extract
Instructions
Preheat your oven to 350 degrees. Grease two 9-inch baking pans with butter or coconut oil. Set aside.
In the bowl of your stand mixer beat the room temperature butter and sugar until combined and light and fluffy. Add the vanilla and the eggs one at a time beating the mixture in between each egg until they are incorporated. Add the eggnog and beat until blended.
In a mixing bowl whisk together the gluten free flour, baking powder, xanthan gum, baking soda, salt, cinnamon and nutmeg.
Add the dry ingredients to the wet mixture and beat until a smooth batter forms. Stopping to wipe down the sides of the bowl with a spatula to incorporate all the ingredients into your batter.
Pour equal amounts of the batter into each baking pan.
Bake at 350 degrees for 30-35 minutes. The cake with be lightly browned and toothpick will come out clean when the cake is done.
Let the cake cool for 10 minutes in the pan and then turn out onto a cooling rack to finish cooling.
When the cake is cooled completely make the frosting and frost the cake.
To make the frosting melt the white chocolate in your microwave on over a double boiler.
Place the melted chocolate, eggnog, vanilla and room temperature butter into the bowl of your stand mixer and beat until blended and smooth. Add the sifted powdered sugar one cup at a time until you have a smooth frosting.
If the frosting isn't thick enough you can add ¼ cup of sifted powdered sugar at a time until you get the texture you want.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Top Tip
I use my recipe for white chocolate frosting on a lot of the cakes I make. It is always a hit with its rich and creamy texture. For this recipe I substituted milk with eggnog to give the frosting a bit of eggnog flavor.
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