I don’t know about you, but I’m all caught up in the holiday spirit over here! 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!
I’ve partnered with Huhtamaki Inc. for the Chinet® brand to create this post! I received products and compensation as always, all opinions are always our own. Thanks for your continued support!
Honestly, clean up is about the only thing I hate when it comes to holiday cooking and entertaining! I want to be a part of the fun, not the clean up crew. So, this year whether I am planning a decadent meal at our house for friends or delivering a plate of cookies to my son’s teacher I am going to take it easy on myself and stock up on Chinet® Cut Crystal® disposable plastic plates, cups and cutlery. I love that I can literally match any party’s decor without batting an eye, plus Chinet® products are durable and strong so I don’t have to worry about the plates cracking or splitting like other brands I have tried in the past. Knowing that Chinet® Cut Crystal® products are all recyclable makes me feel pretty good about using them during the holiday’s too!
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!)
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 (may I suggest, Chinet® Cut Crystal® disposable products) so that you can enjoy the magic you are making just as much as everyone else!
If you’ve made my Gluten Free Eggnog Bundt Cake or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you think in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more.Print
To bake this cake batter in muffin tins instead of a cake form simply decrease the cooking time to 30 – 40 minutes.
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
- 4–8 tablespoons eggnog
- 1/8 teaspoon nutmeg
For the garnish
- sugared cranberries (optional)
- sugared bay leaves ( optional)
- powdered sugar, if not using icing
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish with sugared cranberries and bay leaves if using.