Enjoy a slice of this delicious Eggnog Cake in under an hour. You won't even know that this bakery style cake is gluten and dairy free!
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Servings: 12servings
Author: Eating Gluten and Dairy Free
Ingredients
For the Egg Nog Cake
1cupdairy free buttersoftened, see suggestions. inpost
1 ¼cupsgranulated sugar
½cuplight brown sugarpacked
4eggsbrought to room temperature
1tablespoonvanilla extract
½cupdairy free milkroom temperature, see suggestions in post
½cupdairy free egg nog
2 ¾cupsgluten free flourscooped and leveled, see suggestions in post
1tablespoonbaking powder
½teaspoonkosher salt
For the frosting
1 ½cupsdairy free buttersoftened, see suggestions in post
6cupsconfectioners' sugar
1tablespoonvanilla extract
¼teaspoonsalt
6tablespoonsdairy free egg nogroom temperature, see suggestions in post
Instructions
Make the cake
Preheat the oven to 350F.Prepare baking pans with non-stick baking spray, easy-off or dairy free butter, and Gluten-free flour.
In a medium sized mixing bowl with warm water, add eggs for 5 mins to bring them to room temperature.
In a large bowl, cream dairy free butter and both sugars until light and fluffy, which typically takes about 5-6 minutes.
Add in the eggs, one at a time, mixing the mixture well after adding each egg.
In another bowl, combine dairy free milk, dairy free eggnog, and vanilla. Combine the gluten free flour, baking powder, and salt in a medium bowl.
Add half of the dry mixture to the dairy free butter mixture, followed by half of the wet ingredients. Be sure to mix well before adding in the next mixture.
Add the second half of the dry ingredients and the remaining wet ingredients.
Mix until just combined yet do not over-mix.
Divide the cake batter evenly between the two prepared cake pans. Bake for 25-35 minutes or until you can insert a toothpick into the center and it comes out clean.
Remove cakes from oven and let them cool for 10 minutes, inside their pans and then flip them onto a cooling rack to finish cooling.
Make the frosting
Beat dairy fre butter until it is creamy in a large mixing bowl.
Add in ⅓ of the powdered sugar, 2 tablespoons of dairy free eggnog, and vanilla extract to the dairy free butter.
Then add another ⅓ of the powdered sugar and 2 more Tablespoons of dairy free eggnog, mixing until combined.
Scrape down the sides of the bowl to make sure everything is getting mixed properly.
Add the final ⅓ of powdered sugar and dairy free eggnog to the mixture and mix on high until fluffy. Typically this takes 4-5 minutes. The frosting should be soft and spreadable to add to your cooled cake when ready.
Assemble the cake
Place one cooled cake layer on a serving platter. Spread about ⅓ of the frosting over the top using an angled spatula.
Gently place the second cooled layer of cake on top of the dairy free egg nog frosting.
Spread the remaining frosting over the top and sides of the cake using your angled spatula.
Use your offset spatula or spoon to create a rustic pattern on the outside of the cake if desired.