THIS MESS IS OURS

Gluten Free Eggnog Bundt Cake

The rich, spongy cake and the icing are laced with eggnog and freshly grated nutmeg that's sure to be the superstar on any dessert spread.

This Gluten Free Eggnog Bundt Cake is the perfect match for just about any beverage pairing although I love pairing it with a glass of spiked eggnog.

for the cake – Coconut oil for greasing pan – large eggs – brown sugar – unsalted butter, melted & cooled – eggnog – vanilla paste or extract – spiced rum – blanched almond flour – coconut flour – baking powder – baking soda – freshly ground nutmeg – ground cinnamon – kosher salt

Ingredients

White Scribbled Underline

To make the cake, preheat the oven to 350°F and adjust the rack to the middle position. Grease a bundt pan with coconut oil to ensure that the entire pan is well-coated. Set aside.

Step 1

Place the eggs and the brown sugar in the bowl of a stand mixer. Mix on medium-high speed until the mixture is pale in color. With the mixer running, slowly add the cooled butter, eggnog and vanilla. Mix.

Step 2

In a large mixing bowl, whisk 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.

Step 3

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. Cool completely in the pan on a wire rack, then invert onto a plate.

Step 4

for the eggnog glaze – confectioners' sugar – eggnog – nutmeg for the garnish – sugared cranberries  – sugared bay leaves  – powdered sugar, if not using icing

Ingredients

White Scribbled Underline

To make the glaze combine the confectioners' sugar, eggnog, and nutmeg in a bowl. Whisk until combined. Pour the glaze directly over the cake. Garnish with sugared cranberries and bay leaves if using.

Step 5