If you love the special holiday flavors of eggnog, wait until you try them in my newest bundt cake recipe, a gluten free eggnog bundt cake. This cake is decadent and perfect for all of your holiday entertaining needs!
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If you are looking for the perfect holiday dessert, this gluten free eggnog bundt cake is a winner. It is full of holiday flavor and makes a delicious cake for any dessert table.
You can decorate this bundt cake in many ways including dusting it in powdered sugar, drizzling creamy icing over the cake, or using buttercream frosting in each indentation of the cake.
Why this gluten free eggnog bundt cake is amazing:
- It is full of delicious eggnog flavors like cinnamon, nutmeg, and allspice.
- This easy eggnog bundt cake is moist and has a great texture, due in part to the delicious pecan flour added in.
- My gluten free eggnog bundt cake recipe is really easy to make and uses simple ingredients.
Ingredient notes:
- Gluten free flour blend - I tested this recipe using King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean other flour blends will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Pecan flour - I really love this pecan flour by Amoretti. There are other brands but I don't think they have the same flavor. You can also grind your own.
- Eggnog - I used an eggnog compound to bring eggnog flavors into this bundt cake, without overwhelming it with too much sweetness. If you can't find this because it does sell out each year, you can swap eggnog for the milk in this recipe.
- Almond milk - I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
Recipe step by step directions:
Step 1: Add the dry ingredients to a bowl and whisk to blend them together. Break up chunks of brown sugar so there are no clumps.
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: Add the wet ingredients and whisk to blend. Melt the butter with the eggnog paste so they mix in easier.
Step 3: Pour the wet ingredients into the dry ingredients and mix the two together gently.
HINT: Mix the batter until it is just barely mixed. This will ensure your cake turns out light and fluffy.
Step 4: This photo of the batter shows you the consistency you want for this cake batter. Every gluten free flour blend behaves a bit differently so I like to show you what my batter looks like.
Step 5: Spray the bundt pan with coconut oil, or grease it as you like. Add the eggnog cake batter and spread it so that it is evenly disbursed. I like to tap the bundt pan on the counter a few times to help minimize bubbles.
Step 6: Bake at 350º F for 40-45 minutes. Actual baking time will vary depending on the size of the bundt pan you use.
Variations:
- Drizzle white or milk chocolate over the cake.
- Make it in cake pans and make it a layered cake with buttercream frosting.
- Add mini chocolate chips to the cake batter.
Storage:
Store your cake in a cake container. You can store it sliced in any air-tight container. I also will freeze the slices we don't eat. To freeze the cake place the slices in a freezer-safe zip bag and don't stack the cake slices on top of each other until they are frozen.
Tips and Recipe FAQ:
You can easily make this cake dairy-free by using dairy-free eggnog and butter.
A bundt cake uses the same type of cake batter as a regular cake. What differentiates the two cakes is the shape. A bundt cake is round with a cut-out middle and is baked in a special bundt pan.
Always be sure to grease the bundt cake pan before adding the cake batter. I like to use coconut oil spray.
I like to wait and let the cake cool for about 10 minutes before flipping the bundt cake out of the pan.
More delicious gluten free eggnog recipes:
- Easy Gluten Free Eggnog Cupcakes
- Gluten Free Eggnog Crinkle Cookies
- Creamy Eggnog Panna Cotta
- Gluten Free Eggnog Bread Pudding
📖 Recipe
Easy Gluten Free Eggnog Bundt Cake
Ingredients
- 1 ¾ cups gluten free flour blend * see note
- ½ cup pecan flour
- ¾ cup sugar
- 1 teaspoon baking powder aluminum free is best
- ½ teaspoon baking soda
- 1 ½ tablespoons amoretti eggnog compound * see note
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ cup butter melted
- 3 eggs large
- 1 ½ cups milk * see note!
Instructions
- Preheat the oven to 350º F. Grease a bundt pan. (I use spray coconut oil.)
- In a bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients. Mix until just barely mixed. Overmixing can cause the cake to be denser.
- Pour the batter into the bundt pan.
- Bake at 350º F for 35-45 minutes. Use a toothpick to test to see if the cake is baked by inserting it into the cake. If you see crumbs or batter, the cake needs to bake longer. Actual baking time will depend on the size and depth of the bundt cake pan you use.
- Remove from the oven and cool the cake on a cooling rack.
- Wait at least 10 minutes before removing the bundt cake from the pan.
- Tilt the bundt cake and pan gently holding a cooling rack up to the cake. Flip the cake onto the rack.
- When the cake is fully cooled you can dust it with powdered sugar or drizzle icing over the cake.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work; I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe nut-free, omit the pecan flour and substitute an additional 3 TBSPS gluten-free flour blend.
- You can order Amoretti's delicious eggnog compound on their website. If you didn't find it, I would swap the almond milk for regular or non-dairy eggnog to make this cake.
- This cake will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Sharlana
If you substitute dairy egg nog for the milk, do you decrease the amount of sugar in the recipe? Thanks
Sandi Gaertner
Hi Sharlana, you can reduce the sugar if you like. It should still turn out delicious! I like sweet and using both was fine for me.
Anne
Please do consider posting the weights of your recipe ingredients. Many of us do use a kitchen scale and it makes GF baking so much more precise! Thanks.
Sandi Gaertner
Hi Anne, every single gluten free flour blend has a different weight. I am unable to do this because most of my readers use a wide variety of blends, not just the two I test with. It isn't feasible or cost-effective for me to remake 300+ older recipes with multiple blends to get all of the different weights. If you try some of my recipes, you could leave a comment with the blend you used to make it and the weights to help others using the same flour blend you used.