Gluten Free Eggnog Coffee Cake
With a classic winter flavor and warm spices, this Eggnog Coffee Cake is a delightful addition to any holiday breakfast or brunch. This moist gluten free crumb cake is simple to prepare, and becomes extra festive with a nutty streusel topping and sweet and sticky eggnog glaze. It only takes a few minutes to mix up the ingredients, and shortly after, the inviting aromas of nutmeg and cinnamon will fill your kitchen.
Have more eggnog to use? You can add Eggnog Granola to your breakfast or make Gluten Free Eggnog Cupcakes for dessert!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Christmas breakfast should be extra-special. But that doesn’t mean it has to be extra complicated. Don’t get me wrong, I love Gluten Free Cinnamon Rolls (though they aren’t even as hard as you think). But when you just want to spend your Christmas morning relaxing around the tree with the family, you need a festive morning treat that comes together in minutes or can even be prepped ahead!
That’s what’s so great about this eggnog coffee cake. It’s still full of seasonal goodness, but you’re not fussing with yeast or kneading dough. Just grab a slice, a mug of White Chocolate Peppermint Hot Chocolate, and get cozy with the kiddos!
Why You’ll Love this Gluten-Free Eggnog Coffee Cake
There are many reasons this simple crumb cake deserves to be on your holiday table…
- Classic festive flavor. Cinnamon and nutmeg are infused throughout the entire cake, and with eggnog in the batter and icing, there’s Christmasy goodness in every bite.
- Simple ingredients. You will need a couple of gluten free flours, but these are GF baking staples. So grab your nog and everything else should already be in your pantry.
- Easy preparation. A quick pulse of a crumbly mixture in the food processor forms the base of both the streusel, which you’ll finish right in the food processor, and the batter that comes together in seconds in a single bowl.
- Dairy free option. Not only is this a gluten free crumb cake, but you can also use non-dairy nog to make it completely dairy free.
Recipe Ingredients
Let’s talk about what you’ll need to make this eggnog coffee cake. This is just a quick overview. Be sure to scroll down to the recipe card for the full amounts and detailed instructions.
- Almond and coconut flour. For both of these, I generally use Bob’s Red Mill.
- Oat flour. You can buy certified gluten free oats or simply place gluten free old-fashioned oats in a blender and pulse until you have a fine powder.
- Salt.
- Spices. Cinnamon and nutmeg give it the perfect extra burst of eggnog flavor.
- Light brown sugar.
- Canola oil. You can also use vegetable or avocado oil, or another neutral oil.
- Chopped pecans. Can be omitted if you need a nut-free option.
- Baking soda AND baking powder.
- Eggs. You can also use one of the vegan egg substitutes for baking.
- Vanilla extract.
- Eggnog. This recipe will work with traditional eggnog or a dairy-free option such as Silk Almond Nog.
- Powdered sugar.
Proper Storage
Store the eggnog coffee cake, covered, at room temperature for a day or tow, or in the refrigerator for up to 4 days. If you want it warmed, pop a slice in the microwave for a few seconds.
For longer storage, you can also wrap it tightly in plastic wrap or seal it in a plastic storage bag and freeze for up to two months.
More Christmas breakfast recipes
Gluten Free Eggnog Coffee Cake
Ingredients
For the crumb cake:
- 1¼ cup almond flour
- ¼ cup oat flour (See Note*)
- 3 Tablespoons coconut flour
- ⅓ cup light brown sugar , firmly packed
- ⅛ teaspoon salt
- 3/4 teaspoon cinnamon , divided (1/2 tsp + 1/4 tsp)
- 1/2 teaspoon nutmeg
- 1/4 cup canola oil or avocado oil
- ½ cup chopped pecans
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup eggnog or dairy-free Silk Almond Nog Original
For the eggnog drizzle:
- ½ cup powdered sugar
- 1 Tablespoon eggnog or dairy-free Silk Almond Nog Original
Instructions
For the crumb cake:
- Preheat oven to 325°F. Grease an 8"x8" baking pan or line with parchment paper.
- In the bowl of a food processor, pulse together 1¼ cup almond flour, ¼ cup oat flour, 3 Tablespoons coconut flour, ⅓ cup light brown sugar, ⅛ teaspoon salt, 1/2 teaspoon cinnamon (save the rest of the 3/4 teaspoon cinnamon for later), and 1/2 teaspoon nutmeg until combined.
- Add 1/4 cup canola oil or avocado oil and pulse until well combined. Transfer this mixture to a large bowl and set aside.
- For the topping, return ½ cup of the flour mixture to the food processor.
- Add ½ cup chopped pecans and the remaining 1/4 teaspoon cinnamon, and pulse a couple of times to combine and form loose crumbs.
- To the reserved dry mixture in the bowl, stir in ½ teaspoon baking soda and ½ teaspoon baking powder. Add 2 large eggs, 1 teaspoon vanilla extract, and ½ cup eggnog, and stir until smooth.
- Pour batter into the prepared pan. Sprinkle the pecan crumb mixture evenly over the top of the batter.
- Bake at 325°F 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 eggnog drizzle.
- Store the cake, covered, in the refrigerator for up to 4 days.
For the eggnog drizzle:
- Combine ½ cup powdered sugar and 1 Tablespoon eggnog in a small bowl and stir until smooth.
Notes
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