spiked eggnog bundt cake with vanilla bourbon glaze, gluten free

gluten free eggnog bundt cake

Are you as excited about Thanksgiving eggnog season as I am? 


I didn't think so. :-p

Eggnog seems to be as divisive as the election: you either love it or you loathe it. I happen to fall in the love box. 

Mostly, I enjoyed it with a "little" bit of bourbon and freshly grated nutmeg. But last year I started thinking... why don't I bake with this stuff? It's got a pretty high fat content, lots of protein from the eggs, and plus it's thick, creamy, and delicious! It would work fabulously as a cream substitute. 

So I gave it a whirl and made some eggnog french toast, tapioca pudding, and biscuits. But I'd never attempted a cake before. Not until this month's gluten-free ratio rally that is. November's theme happens to be bundt cakes and is led by the wonderful Adina of Gluten-free Travelette! Hop on over to her blog for lot's of great bundt cake ideas!

gluten free eggnog bundt cake with bourbon glaze

The flour : sugar : fat : liquid ratio I ended up with is 3.25 : 2 : 1 : 1.

The first time I made this bundt cake, I let it sit in the pan too long. It kind of steamed itself into a shrively cake... still tasty, but not ideal. The second time around I [set a timer and] let it sit for about 5 to 10 minutes and then turned it out of the pan onto the cooling rack.

I decided the glaze also needed more eggnog to up that flavor. In the second iteration I added some of the 'nog to the bourbon and vanilla glaze. Now the recipe produces a subtle but slightly boozy cake flavored by holiday spices of nutmeg, cinnamon, and vanilla. 


Have an idea for what to do with leftover eggnog? Let me know in the comments!

spiked eggnog bundt cake with vanilla bourbon glaze, gluten free

To infuse the cake with even more boozy flavor, puncture the top using a wooden skewer before adding the glaze. This will ensure that the glaze seeps into the cake and intensifies the flavor. 

bundt ingredients

  • 3 1/4 cups/487 g gluten-free all-purpose flour blend
  • 1 tbsp/10 g xanthan gum (omit if your blend includes it)
  • 2 tsp baking powder
  • 1 tsp Kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 2 sticks (16 tbsp/224 g) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 1 vanilla bean pod, split and seeds removed or 1 tbsb vanilla bean paste
  • 3 large eggs, at room temperature
  • 1 cup eggnog 
  • 1 tsp pure vanilla extract
  • 2 tbsp bourbon

bundt instructions

  1. Preheat oven to 350 degrees F. Butter and flour a 10-inch bundt pan.
  2. In a medium bowl, whisk together flour, xanthan gum (unless it is included in your mix), baking powder, salt, cinnamon, and nutmeg; set aside.
  3. In the bowl of stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla bean seeds or paste at medium speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition.
  4. In a small bowl or glass measuring cup, stir together the eggnog, vanilla extract, and bourbon). With the mixer on low speed, alternately stir in the dry ingredients and eggnog mixture, beginning and ending with the dry ingredients. Be sure to mix in each only until they are just incorporated, about 10 seconds each – do not overmix. Scrape down the sides of the bowl as needed.
  5. Spoon the batter into the prepared bundt pan. Distribute batter throughout the pan using a spatula. Bake for 60-70 minutes, or until a long toothpick or sharp knife reveals just a few crumbs stuck to it upon testing for doneness. Cool for 5-10 minutes in the pan on a wire rack then invert the cake onto the rack and cool completely.
  6. Using a long skewer poke holes in the top of the cake.
  7. Dress with vanilla bourbon eggnog glaze (recipe follows). Well-wrapped, the cake will last for 3-4 days at room temperature.

vanilla bourbon eggnog glaze ingredients

  • 2 tbsp eggnog
  • 2 tbsp bourbon
  • 1/2 tsp vanilla
  • 1 cup/200 g powdered sugar


  1. Whisk all ingredients until blended and smooth. Transfer to a pourable container. 

This recipe post is part of the gluten-free ratio rally series, where food bloggers tackle different gluten-free challenges in search of the perfect baking ratio. For more of my contributions see http://www.zestbakery.com/tags/gluten-free-ratio-rally


I&;m on the "love it" side of eggnog. And I&;d LOVE this cake. I&;ll be trying it out. :)

This is most definitely going on my holiday party baking list. I&;m a huge fan of eggnog season as well!

Oh man does this sound decadent! and a boozy glaze... yum!! Wonderful cake for the rally!!

I love eggnog and eggnog flavored things. Particularly when they are boozy cakes with bourbon glaze. I think you need to make this again in February...

haha. Noted!

Definately LOVE eggnog. Sadly, I&;m now dairy free too. Not sure the soy eggnog is &;creamy&; enough, but will definitely give it a "go".

Glad you had time for this one. Stuffed bundt cake is a great idea! Thx.
Any readers interested in previous GFRR recipes can find them all listed here: http://gfratiorally.com/Blogs+Recipes.html

Awesome!! Thanks Terry! Nice to have everything all in one spot. :)

Also, have you tried the coconut nog? I seem to remember it being pretty creamy...

I found the coconut nog this winter and love it! Of course I love coconut as well as eggnog, so I am one happy camper...I have been using it in pancakes, waffles, cakes, etc. and none of my dairy loving family have noted anything other than " Wow, this is really good!"

I love eggnog! What a great idea. I am definitely going to have to try this. Thank you!

Making this today for my son&;s birthday. We always have eggnog cake (but do it by modifying a mix). Can&;t wait to try it from scratch. xo, Alison

So......I got brave tonite and made this...with regular flour. It STILL came out FANTABULOUS. This is a wonderfully fun and flavorful recipe. Loved it. Please don&;t hate the gluten eaters ;)

Jill that is awesome! I love that you were able to adapt it for your purpose. :)

leftover eggnog tip: put it in your coffee in place of cream or milk- AMAZING. p.s. totally making this bundt.

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