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+ servings
A scrumptious fluffy slice of the best potato flour eggnog cake!

Potato Flour Cake with Eggnog

This eggnog cake has an exceptionally fluffy and light consistency. A mixture of potato flour and wheat flour, with lots of eggnog! Thanks to the addition of oil, this cake does not require any butter! Simply delicious!
5 from 105 votes
Prep Time 20 mins
Baking Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Dessert
Cuisine European
Servings 28 Slices
Calories 164 kcal



  • 5 Eggs
  • 250 g Powdered Sugar
  • 16 g Vanilla Sugar
  • 250 ml Oil Olive, Grapeseed, Canola
  • 250 ml Eggnog
  • 125 g all-purpose flour
  • 125 g Potato flour
  • 16 g Baking Powder


  • Preheat your oven to 160 °C // 320 °F top/bottom heat.
  • Prepare a mixing bowl in advance and mix the two types of flour and baking powder together. You'll need it later.
  • Sift the powdered sugar into a mixing bowl through a close-meshed sieve.
  • Add vanilla sugar, and eggs and beat until creamy.
  • Add oil, eggnog, and flour-baking-powder mixture.
  • Grease the pan and pour in the dough.
  • Bake on the middle shelf for 80-90 minutes.
  • Let it cool on a cooling rack before you turn it out.
  • Dust with powdered sugar before serving.

Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.

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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Slice | Calories: 164kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 35mg | Sodium: 80mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 62IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 0.5mg