Eggnog cake, gluten-free and airy | Ruth

Eierlikörkuchen, glutenfrei und luftig | Ruut

| gluten free |

Recipe from: Claudia from

Ingredients : For 1 cake

  • 200 g oil and a little more for greasing
  • Breadcrumbs (gluten-free) for sprinkling
  • 4 eggs
  • 240g sugar
  • 200 g eggnog
  • 120 g Ruut cassava flour
  • 120g Cornstarch (I use cornstarch)
  • 1 pack of baking powder

Egg liqueur cake


Tip :) For our recipes or for weighing the flour, only use a kitchen scale.

  1. Preheat oven to 180°C.
  2. Grease a Bundt cake tin and sprinkle with breadcrumbs.
  3. Mix eggs and sugar for 3 minutes until frothy.
  4. Slowly add oil, eggnog, cornstarch, flour and baking powder and stir for 5 minutes.
  5. Pour the dough into the prepared Bundt cake tin and bake for 1 hour (180°C fan oven).
  6. Allow the cake to cool in the tin, turn it out and serve.

Gluten-free Gugelhupf eggnog cake

Eggnog cake juicy and airy

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