Gluten Free Eggnog Crumb Cake
The aromas of cinnamon and nutmeg will have the family running to the kitchen for a holiday breakfast.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
For the crumb cake:
- 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
For the nog drizzle:
- ½ cup powdered sugar
- 1 Tablespoon Silk Almond Nog Original
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.
Serving: 1g | Calories: 334kcal | Carbohydrates: 27g | Protein: 7g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 151mg | Potassium: 129mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2% | Vitamin C: 0.3% | Calcium: 9.7% | Iron: 7.7%