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A slice of gluten free eggnog bundt cake on a white plate

Easy Gluten Free Eggnog Bundt Cake

Sandi Gaertner
A rich moist gluten free eggnog bundt cake that makes a great holiday cake. Nobody will know this cake is gluten free.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 239 kcal

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

  1. 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.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe nut-free, omit the pecan flour and substitute an additional 3 TBSPS gluten-free flour blend.
  4. 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.
  5. This cake will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
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.

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

Serving: 1sliceCalories: 239kcalCarbohydrates: 28gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 64mgSodium: 142mgPotassium: 110mgFiber: 2gSugar: 15gVitamin A: 348IUVitamin C: 1mgCalcium: 74mgIron: 1mg
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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.