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Gluten Free Eggnog Coffee Cake adds a classic winter flavor and warm spices to a favorite morning treat. A moist and delicious eggnog cake becomes more irresistible with crumbly streusel and a drizzle of eggnog glaze. This gluten free coffee cake recipe with its nutty crumb topping will make your holiday breakfast or brunch menu even more amazing.
Disclaimer: When first posted on November 10, 2015, this recipe was sponsored by Silk. As always, all opinions are my own.
It’s interesting how traditions evolve as life and circumstances change. For the longest time, pretty much my entire family lived within ten miles of each other. Holidays meant we came together for celebratory meals and gatherings, but then we each went back to our own homes.
When my aunt, uncle, and cousins moved to Kentucky, they would return for Christmas as often as they could.
After we moved, we started a new tradition for just the four of us – Christmas Eve Breakfast for Dinner. It’s always a frittata, Waldorf Fruit Salad, and some sort of holiday baked treat, like this gluten free coffee cake with warm spices and the delicious flavor of eggnog.
You don’t need a laundry list of ingredients for this simple gluten free cake, and not only is it infused with the flavors of a favorite creamy and delicious holiday beverage, but it’s also dripping with a sweet and sticky nog-y drizzle. And let’s not forget the nutty, crumble streusel topping that makes a coffee cake so amazing.
It only takes a few minutes to mix up the ingredients, and shortly after, the inviting aromas of nutmeg and cinnamon will be wafting from your oven and dancing around your kitchen.
How do you make Gluten Free Eggnog Crumb Cake?
Here is a brief overview, but keep scrolling for the recipe card with the amounts and full details.
Ingredients:
- almond flour – I used Bob’s Red Mill
- oat flour – you can buy certified gluten free oats or simple place gluten free old-fashioned oats in a blender and pulse until you have a flour. I like to use my Blendtec. I am a Blendtec ambassador, so I ear a small commission if you purchase a Blendtec here, and you save 25% with code CUPCAKESANDKALECHIPS.
- coconut flour – again, I usually use Bob’s Red Mill
- salt
- cinnamon
- nutmeg
- light brown sugar
- canola oil – you can also use vegetable or avocado oil
- chopped pecans
- baking soda
- baking powder
- eggs
- vanilla extract
- eggnog
- powdered sugar
How to make gluten free coffee cake with eggnog:
- Line an 8″x8″ baking pan with parchment paper and preheat oven to 325°F.
- In a food processor, pulse the almond flour, oat flour, coconut flour, salt, cinnamon, nutmeg, and brown sugar until combined.
- Add the oil and pulse until well combined. Transfer all but 1/2 cup of this mixture to a large bowl and set aside.
- Add the pecans and additional cinnamon to the mixture left in the food processor, and pulse a couple of times to combine and form loose crumbs.
- To the reserved dry mixture in the bowl, stir in the baking soda and baking powder, followed by the eggs, vanilla, and eggnog. Stir until smooth.
- Pour batter into the prepared pan and sprinkle with the pecan crumb mixture.
- Bake for 35-40 minutes until a toothpick comes out clean.
- Cool the cake completely. Stir together additional eggnog and powdered sugar and drizzle over the cake.
- Store the cake, covered, in the refrigerator for up to 4 days.
Gluten Free Dairy Free Eggnog Coffee Cake
This recipe was originally developed using Silk Holiday Nogs, specifically the Silk Almond Nog Original. Simply substitute this dairy free alternative for eggnog and you’ll have a Dairy Free Eggnog Cake. Note that I have not tested it using a flax egg or chia egg, but I suspect this will work if you want to make it vegan too.
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What else can you make with eggnog?
- Mini Eggnog Cream Pies
- Eggnog Granola
- Almond Nog Cookies from Life Made Full
- Eggnog Fudge from Hoosier Homemade
- Peppermint Nog Protein Shake from The Seasoned Mom
Here are some more great gluten free breakfast treats to add to your holiday menu…
- Gluten Free Cinnamon Raisin Bagels
- Gluten Free Hazelnut Coffee Cake with Nutella Glaze
- Peppermint Frosted Gluten Free Chocolate Donuts
Gluten Free Eggnog Coffee Cake Recipe with Crumb Streusel and Eggnog Glaze
The classic winter drink adds a favorite holiday flavor to this moist crumb cake with a nutty streusel topping and eggnog glaze. This gluten free coffee cake recipe will have the family running out of bed on Christmas morning for breakfast. Or it will delight family and friends at a holiday brunch. recipe. And you can even make it dairy free.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
Gluten Free Eggnog Coffee Cake
Ingredients
For the crumb cake:
- 1¼ cup almond flour
- ¼ cup oat flour (See Note*)
- 3 Tablespoons coconut flour
- ⅛ teaspoon salt
- 3/4 teaspoon cinnamon divided (1/2 tsp + 1/4 tsp)
- 1/2 teaspoon nutmeg
- ⅓ cup light brown sugar firmly packed
- 1/4 cup canola oil or vegetable or avocado oil
- ½ cup chopped pecans
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup eggnog or dairy-free Silk Almond Nog Original
For the nog drizzle:
- ½ cup powdered sugar
- 1 Tablespoon eggnog or dairy-free Silk Almond Nog Original
Instructions
For the crumb cake:
- Grease an 8"x8" baking pan or line with parchment paper.
- Preheat oven to 325°F.
- In the bowl of a food processor, pulse together the almond flour, oat flour, coconut flour, salt, 1/2 teaspoon cinnamon, nutmeg, and brown sugar until combined.
- Add the oil and pulse until well combined. Transfer this mixture to a large bowl and set aside.
- For the topping, return ½ c of the flour mixture to the food processor.
- Add the pecans and additional 1/4 teaspoon cinnamon, and pulse a couple of times to combine and form loose crumbs.
- To the reserved dry mixture, stir in the the baking soda and baking powder.
- Add the eggs, vanilla and Silk Almond Nog Original and stir until smooth.
- Pour batter into the prepared pan. Sprinkle the pecan crumb mixture evenly over the top of the batter.
- Bake for 35-40 minutes. A toothpick inserted in the middle should come out clean, and it will not jiggle in the middle.
- Cool the cake completely, and drizzle with the nog drizzle.
- Store the cake, covered, in the refrigerator for up to 4 days.
For the nog drizzle:
- Combine the sugar and Silk Almond Nog Original in a small bowl and stir until smooth.
Notes
Did you make this?
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