Gluten Free Eggnog Bundt Cake

I don’t know about you, but I’m all caught up in the holiday spirit over here!

Small cupcakes glazed in eggnog icing and topped with candied cranberries on a clear plate.

It’s no secret that I LOVE entertaining, but during the holidays you can just multiply that times 100. I live to feed people, just ask anyone that knows me! Our friends and family are constantly on the receiving end of food offerings and Christmas is when I get to pull out all the stops. Decadent cookies, boozy cocktails and festive cakes like this Gluten Free Eggnog Bundt Cake are all making appearances at our house this year and they will most definitely be making their way around to our friends and family’s houses too!

A tall bundt cake is on a clear plate. There is powdered sugar being sifted over the top of the cake.

This Gluten Free Eggnog Bundt Cake is a real showstopper! I have already baked it up in a traditional bundt pan, cupcake tins, and fancy pants vintage tins this season all with stellar results. The rich, spongy cake and the icing are laced with eggnog and lots of freshly grated nutmeg for an intense holiday flavor that is sure to be the super-star on any dessert spread. (Although, the flavor of this cake stands alone on it’s own with just a light sprinkling of powdered sugar!)

A bundt cake on a clear plate drizzled with eggnog icing and topped with sugared cranberries and bay leaves

This Gluten Free Eggnog Bundt Cake is the perfect match for just about any beverage pairing although I really love pairing it with a giant glass of spiked eggnog. I figure eggnog season is only here for about 30 -45 days so I better make the most of it!

Whatever you do this holiday season, don’t forget to take care of you! Think about the energy you are putting out there, I bet just like me you will find a few ways to cut some corners so that you can enjoy the magic you are making just as much as everyone else!

top down image of 3 small cupcakes drizzled in eggnog icing and topped with sugared cranberries and bay leaves.

If you’ve tried this Gluten free Eggnog Bundt Cake Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!


Gluten Free Eggnog Bundt Cake

looking down on top of a bundt cake glazed in eggnog icing. There are sugared bay leaves and cranberries on top that look like holly

To bake this cake batter in muffin tins instead of a cake form simply decrease the cooking time to 30 – 40 minutes.

Don’t forget to rate the recipe, and let me know what you think about this Gluten Free Eggnog Bundt Cake in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!

  • Author: This Mess Is Ours
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8-10 1x


For the cake

  • Coconut oil for greasing pan
  • 6 large eggs
  • 1 cup brown sugar
  • 8 tablespoons unsalted butter, melted and cooled
  • 4 tablespoons eggnog
  • 1 tablespoon gluten free vanilla paste or extract
  • 1 tablespoon spiced rum
  • 4½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon freshly ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

For the eggnog glaze

  • 2 cups confectioners’ sugar
  • 48 tablespoons eggnog
  • 1/8 teaspoon nutmeg

For the garnish

  • sugared cranberries (optional)
  • sugared bay leaves ( optional)
  • powdered sugar, if not using icing


  1. To make the cake, preheat the oven to 350°F and adjust the rack to the middle position. Grease a bundt pan liberally with coconut oil to ensure that the entire pan is well-coated. Set aside.
  2. Place the eggs and the brown sugar in the bowl of a stand mixer. Mix on medium-high speed for 4-5 minutes until the mixture is pale in color. With the mixer running on medium speed, slowly add the cooled butter, eggnog and vanilla. Mix until incorporated.
  3. In a large mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda, nutmeg, cinnamon and salt until combined. Pour the egg and sugar mixture over the flour mixture and fold until incorporated.
  4. Pour the batter into the prepared bundt pan and bake for 45-50 minutes until the cake is golden brown and a cake tester inserted into the cake comes out clean. Coo completely in the pan on a wire rack, then invert onto a plate.
  5. To make the glaze combine the confectioners’ sugar, eggnog, and nutmeg in a bowl. Whisk until combined with no chunks of sugar remaining. Pour the glaze directly over the cooled cake or drizzle over the cake with a spoon. If the mixture is too thick to pour add more eggnog 1 tablespoon at a time until the icing is pourable.
  6. Garnish with sugared cranberries and bay leaves if using.
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What are the health benefits of almond flour?

Almond flour is a more nutritious, gluten free alternative to wheat flour. Made from blanched almonds, it is full of essential nutrients, especially Vitamin E and magnesium. These nutrients help to regulate blood sugar and reduce the risk of heart disease.

Click here for more on the health benefits of almond flour.

Frequently Asked Questions


  1. Kate December 20, 2016 at 3:39 am

    This looks amazing! I love eggnog anything but this looks especially delicious! The photos are absolutely stunning!

    1. thismess January 3, 2017 at 3:56 pm

      Thank you so much Kate! I feel like eggnog season should be longer than it is 🙂


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