Recipe for Eggnog Gluten-Free Bundt Cake

Recipe for Eggnog Gluten-Free Bundt Cake - A Girl Defloured (2024)

This recipe for Eggnog Gluten Free Bundt Cake is the cake of Christmas memories. Not only does it taste fabulous, but your home will be filled with the most wonderful fragrance of nutmeg, butter and rum. The rum glaze is delicious. But it’s a bit on the boozy side. So if children will be eating the cake, you might want to substitute it for pure vanilla extract.

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Recipe card, nutritional information, images and text updated 12/08/2021.

Look, I’m no Sandra Lee–and most of the time I turn my nose up at cake mix. But sometimes, especially during the holidays, I need a quick dessert recipe. One that I can literally have in the oven in five minutes. A cake that fills my house with the most comforting aroma of eggnog. This is a holiday recipe that I can serve unashamed to the most discriminating guests. (Or the least discriminating guests…who are much more fun to entertain, no?).

And so it is with this cake. My mom used to make it when I was a kid, which is probably why I love it so much. It was impressed upon my psyche at a young age, as most holiday goodies are, and now it is a forever tradition. After becoming gluten free, I panicked–would the gluten free cake mixes taste as good as Betty Crocker’s glutenous versions? In a word, pretty much! (Ok, that was two words…)

Is there gluten-free box cake mix?

Yes! And thankfully they are becoming easier to find. King Arthur’s Gluten Free Vanilla Cake Mix works very well in this recipe for gluten-free eggnog cake. Feel free to use whichever one you like the best, or any other gluten-free cake mix you like, but make sure that you check the quantity. If the mix only makes one layer you’ll need two packages for this recipe.

I’ve got lots more gluten-free holiday baking inspiration!

Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Eggnog Gluten-Free Bundt Cake

Alison Needham

This is the cake of Christmas memories. Not only does it taste fabulous, but your home will be filled with the most wonderful fragrance of nutmeg, butter and rum. The rum glaze is delicious, but a bit on the boozy side, so if children will be eating the cake, you might want to substitute it for pure vanilla extract. For this recipe I used King Arthur's cake mix because it's easy to find. If you have another cake mix, make sure it's the quantity that makes 2 9-inch cakes, otherwise you will need two packages.

2 from 1 vote

Equipment

Bundt Cake Pan

Ingredients

1 package of Pamela’s Classic Vanilla Cake Mix
¼ cup melted butter
¼ cup canola oil
4 large eggs
⅔ cup gluten-free eggnog whole fat is best
1 ounce dark rum
1 teaspoon ground nutmeg

For the Glaze

1 cup powdered sugar
2 teaspoons eggnog
1 teaspoons white or spiced rum
pinch of ground nutmeg

Instructions

Preheat the oven to 325 degrees. Grease a bundt pan well with gluten free cooking spray or butter.
Place cake mix, melted butter, canola, eggs, eggnog, rum and nutmeg in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer). Beat on low speed until all ingredients are incorporated (about 1 minute), beat on medium high for 1 minute more.
Pour batter into prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a cooling rack to finish cooling.
Make the glaze by whisking the eggnog and rum or vanilla into the powdered sugar until the mixture is smooth and shiny. Drizzle decoratively over the cake. Top with an additional sprinkling of nutmeg if desired. Or just dust the finished, cooled cake with powdered sugar, instead of making the glaze.

Nutrition

Serving: 1sliceCalories: 316kcalCarbohydrates: 46gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 361mgPotassium: 74mgFiber: 1gSugar: 29gVitamin A: 228IUVitamin C: 1mgCalcium: 124mgIron: 1mg

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Recipe for Eggnog Gluten-Free Bundt Cake - A Girl Defloured (2024)

FAQs

What gluten-free flour does nothing bundt cakes use? ›

INGREDIENTS: GLUTEN-FREE CAKE BASE (SUGAR, RICE FLOUR, MODIFIED FOOD STARCH, CONTAINS 2% OR LESS OF: DAIRY WHEY, NATURAL AND ARTIFICIAL FLAVORS, SODIUM STEAROYL LACTYLATE, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, XANTHAN GUM.), POWDERED SUGAR (SUGAR, CORNSTARCH), EGGS ( ...

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What helps gluten-free cakes rise? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

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Which gluten free flour is best for cakes? ›

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

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Do gluten free cakes need xanthan gum? ›

If the gluten free flour you are using doesn't contain xanthan gum, then you'll want to include it in your list of recipe ingredients. Even more so if you're making cake, muffins, bread and pizza crust, as these recipes typically rely on the structure gluten provides.

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What is the secret to baking with gluten-free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

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What is the trick to baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

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Do you need to use baking powder with gluten-free flour? ›

Gluten-free baked goods need all the help they can get in the rise department. Gluten-free flours are not nearly as light or elastic as their gluten counterparts. This is where leavening agents such as baking powder come into play.

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Is nothing bundt cake gluten-free safe for celiac? ›

It is limited to chocolate chip flavor but for me it was good enough. Website does in fact state that the cakes are baked with equipment that also process gluten containing products. Therefore, there can be traces of gluten. I have eaten the cakes often enough that I haven't gotten sick, however please be aware.

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Does Nothing Bundt Cakes have gluten-free Bundtinis? ›

Gluten-Free Chocolate Chip Cookie Pink & Red Rose Bundtinis® 12-Count (Cupcake-Sized Bundt Cakes) - Nothing Bundt Cakes.

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Does gluten free flour work the same in cakes? ›

These gluten-free flour blends substitute well in batters that use baking powder and/or baking soda to leaven—such as cookies, muffins, and cakes—along with batters that are wetter in texture, like pancakes and quick breads.

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Does gluten free flour make cakes dry? ›

Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

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