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 1/4 cup of sifted powdered sugar at a time until you get the texture you want.