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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.

Scale

Ingredients

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

Instructions

  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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