Gluten Free Eggnog Crumb Cake

4.5 from 2 votes
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With a classic winter flavor and warm spices, this Gluten Free Eggnog Coffee Cake is a delightful addition to any holiday breakfast or brunch. This moist 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 be wafting from your oven and dancing around your kitchen. 

Have more eggnog to use? You can add Eggnog Granola to your breakfast or make Gluten Free Eggnog Cupcakes for dessert!

A piece of eggnog crumb cake on a red and white polka dot plate with more sliced on a cutting board in the background.

Delicious Details at a Glance

Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Gluten-free, dairy-free option
Skill Level: Medium

Why You’ll Love this Gluten Free Eggno Coffee Cake 

Christmas breakfast should be extra-special. But that doesn’t mean it has to be extra complicated. That’s why 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.
Looking down at a table with pieces of eggnog coffee cake on plates and a cutting board with one small glass of eggnog.

Ingredients and Substitutions

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.
Squares of coffee cake on a cutting board with a knife laying in front.

How to Make Gluten Free Eggnog Coffee Cake

Line an 8″x8″ baking pan with parchment paper and preheat oven to 325°F. Then let’s get ready to bake.

  • Make the mixture. In a food processor, pulse the almond flour, oat flour, coconut flour, salt, cinnamon, nutmeg, and brown sugar until combined. Add oil and pulse again. Leave 1/2 cup of this mixture in the food processor. Transfer the rest to a large bowl and set aside.
  • Form crumb topping. 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.
  • Finish cake batter. 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.
  • Bake the coffee cake. 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 and add icing. Cool the cake completely. Stir together additional eggnog and powdered sugar and drizzle over the cake. Cut into squares and serve.
A whole crumb-topped coffee cake with an icing drizzle on a piece of parchment paper on a cutting board.

Storage Suggestions for Crumb Cake

Store the eggnog coffee cake, covered, 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.

A piece of Gluten Free Eggnog Coffee Cake with a fork next to it on a red plate with white polka dots.

Make it a Meal

Eggnog coffee cake is perfect to enjoy for a Christmas breakfast or brunch. These serving suggestions are a few of my favorite festive dishes to enjoy with it.

Squares of coffee cake on a cutting board with a knife laying in front.
4.5 from 2 votes

Gluten Free Eggnog Coffee Cake

With a classic winter flavor and warm spices, this Gluten Free Eggnog Coffee Cake is a delightful addition to any holiday breakfast or brunch. This moist 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 be wafting from your oven and dancing around your kitchen. 
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour

Ingredients

For the crumb cake:

  • cup almond flour
  • ¼ cup oat flour (See Note*)
  • 3 Tablespoons coconut flour
  • teaspoon salt
  • 3/4 teaspoon cinnamon divided (1/2 tsp + 1/4 tsp)
  • 1/2 teaspoon nutmeg
  • 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 eggnog 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 eggnog 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 eggnog drizzle.
  • Store the cake, covered, in the refrigerator for up to 4 days.

For the eggnog drizzle:

  • Combine the powdered sugar and eggnog in a small bowl and stir until smooth.

Notes

You can buy oat flour or place instant or old-fashioned oats in a food processor and pulse until it forms a flour. Buy certified gluten free oats or oat flour, if necessary.
Nutrition Facts
Gluten Free Eggnog Coffee Cake
Amount Per Serving (1 piece)
Calories 299 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g15%
Cholesterol 56mg19%
Sodium 128mg5%
Potassium 111mg3%
Carbohydrates 24g8%
Fiber 3g12%
Sugar 17g19%
Protein 7g14%
Vitamin A 97IU2%
Vitamin C 1mg1%
Calcium 84mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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