Gluten Free Eggnog Crumb Cake
A holiday breakfast calls for something a little special, but this busy time of year means you still want it to be easy. Bring a favorite winter flavor and a hint of warm spices to a morning favorite with this Gluten Free Eggnog Crumb Cake.
Gluten Free Eggnog Crumb Cake
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. For Christmas, we were all together for Christmas Eve dinner, went to midnight mass, and then each curled up in our own beds awaiting the arrival of Santa. The next day the venue might be different, but we were back together again.
When my aunt, uncle, and cousins moved to Kentucky, they would return for Christmas as often as they could. That meant we had nine people in our house that usually held four. That meant lots of noise, lots of towels, and lots of food. During their stay, we were often busy with holiday preparations and errands, so sometimes lunch would be eaten out, or we’d just grab what was around. Dinners revolved around the holiday meals, and those provided leftovers for subsequent lunch and dinners. But one thing we needed to make sure we had on hand was breakfast – plenty of cereal and fruit, maybe some big packs of muffins, and I would always make some sort of egg casserole and a crumb cake or other delicious breakfast baked good.
After I got married and my mom, stepfather, and sister moved away, they would usually stay with The Hubby and I for Christmas. Waldorf fruit salad and cinnamon raisin bread from my bread machine were usually my breakfast go-tos. Since I was responsible for hosting and a lot more preparations than when I was living with my parents, I had to keep it simple, but still wanted to make it a little special.
Last year we moved just about a month before Christmas. For various reasons, nobody was able to come to us until Christmas Day, so we started a new tradition for just the four of us – Christmas Eve Breakfast for Dinner. I made gluten free cinnamon rolls, scrambled eggs, and fruit salad. It was such a fun and relaxed meal, and though totally different than the traditional Easter European meal that centered around mushroom soup and pierogies that is al I knew for my entire life, I loved it. Just me and my three favorite guys, together, getting ready for the arrival of the big guy in the red suit.
I’m not exactly sure what’s going to happen this year, but I definitely plan to continue our new tradition, and I think I know what will be part of our Christmas Eve Breakfast for Dinner menu…
This Dairy Free and Gluten Free Eggnog Crumb Cake 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. 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. But this nog (and this cake) is completely dairy free with the help of Silk Almond Nog Original.
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Silk has expanded their line of dairy-free and delicious Holiday Nogs by adding Silk Almond Nog Original and Silk Almond Nog Pumpkin Spice to their Silk Soy Nog Original. This gives you even more options for festive beverages this holiday season that you can put on your nice list. With less than 80 calories per serving, no cholesterol, no saturated fat, and no artificial colors, flavors or preservatives, these dairy-free and egg-free drinks are a smooth way to satisfy your love of that smooth, velvety, and lightly spiced seasonal favorite.
Make sure you head over to the Silk website to find out more about their Holiday Nogs!
Then get ready to celebrate old holiday traditions or create new ones!
What is your favorite holiday breakfast (or breakfast for dinner)?
- 1¼ cup almond flour
- ¼ cup oat flour just place instant or old-fashioned oats in a food processor and pulse until it forms a flour
- 3 Tbsp coconut flour
- ⅛ tsp salt
- 3/4 tsp cinnamon divided (1/2 tsp + 1/4 tsp)
- 1/2 teaspoon nutmeg
- ⅓ cup light brown sugar firmly packed
- 1/4 up canola oil or vegetable or avocado oil
- ½ cup chopped pecans
- ½ tsp baking soda
- ½ tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup Silk Almond Nog Original
- ½ cup powdered sugar
- 1 Tablespoon Silk Almond Nog Original
- 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.
- Combine the sugar and Silk Almond Nog Original in a small bowl and stir until smooth.
Here are some more great gluten free breakfast treats to try…
- Gluten Free Cinnamon Raisin Bagels
- Gluten Free Chocolate Hazelnut Crumb Cake
- Gluten Free Peppermint Frosted Chocolate Donuts
And some more fabulous #SilkHolidays recipes from my friends…
- Almond Nog Cookies from Life Made Full
- Eggnog Fudge from Hoosier Homemade
- Peppermint Nog Protein Shake from The Seasoned Mom
This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.