Gluten Free Eggnog Crumb Cake

The aromas of cinnamon and nutmeg will have the family running to the kitchen for a holiday breakfast.


For the crumb cake

  • 1 1/4 c almond flour
  • 1/4 c oat flour (just place instant or old-fashioned oats in a food processor and pulse until it forms a flour)
  • 3 T coconut flour
  • 1/8 t salt
  • 1/2 + 1/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 c light brown sugar, firmly packed
  • 1/4 canola or vegetable or avocado oil
  • 1/2 cup chopped pecans
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 2 large eggs
  • 1 t vanilla extract
  • 1/2 cup Silk Almond Nog Original

For the nog drizzle

  • 1/2 cup powdered sugar
  • 1 Tablespoon Silk Almond Nog Original


For the crumb cake:

  1. Grease an 8"x8" baking pan or line with parchment paper.
  2. Preheat oven to 325°F.
  3. In the bowl of a food processor, pulse together the almond flour, oat flour, coconut flour, salt, ½ teaspoon cinnamon, nutmeg, and brown sugar until combined.
  4. Add the oil and pulse until well combined.
  5. Transfer this mixture to a large bowl and set aside.
  6. For the topping, return ½ c of the flour mixture to the food processor.
  7. Add the pecans and additional ¼ teaspoon cinnamon, and pulse a couple of times to combine and form loose crumbs.
  8. To the reserved dry mixture, stir in the the baking soda and baking powder.
  9. Add the eggs, vanilla and Silk Almond Nog Original and stir until smooth.
  10. Pour batter into the prepared pan.
  11. Sprinkle the pecan crumb mixture evenly over the top of the batter.
  12. Bake for 35-40 minutes. A toothpick inserted in the middle should come out clean, and it will not jiggle in the middle.
  13. Cool the cake completely, and drizzle with the nog drizzle.
  14. Store the cake, covered, in the refrigerator for up to 4 days.

For the nog drizzle:

  1. Combine the sugar and Silk Almond Nog Original in a small bowl and stir until smooth.
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