This cake is perfect for the holidays. It really captures the flavor of egg nog. If you’ve got egg nog around, and hopefully the egg nog I made a few days ago (because it’s soooo creamy, yet so healthy), you can whip it together in the food processor in just a few minutes. It’s gluten-free, which is good as so many people seem to have gluten allergies creeping up these days. What you wouldn’t believe, is that this cake is sugar free. It’s also got a nice warm egg nog flavor, complete with lots of vanilla, cinnamon, and nutmeg. I made it as a cake, but it’s got a pretty solid texture, so you could even cut it up and serve it as squares. To make it super fancy, make 2 and layer them together!
This cake is comes together in less than 5 minutes. Here we go!
Ingredients:
- 1.5 cups raw slivered almonds (or almond meal)
- 1.5 tablespoons vanilla
- 1 tablespoon cinnamon
- 1 tsp nutmeg
- 1/2 cup egg nog
- pinch salt
- 1 egg
- 1 tsp stevia
How to:
- Preheat oven to 375
- If using slivered almonds:
- throw them in the food processor, and pulse for a couple of minutes
- once almonds are broken up, add remaining ingredients, and blend a minute or two
- If using almond meal, you can mix in a bowl with a whisk
- Grease a 9″ pie dish, and flour it
- Pour in batter
- Bake for 30 minutes, or until it’s firm and slightly golden
- Let it cool before removing from pan
Do you want to cover it in chocolate? Dress it up a little!
Or maybe pile on some coconut and chocolate chips?
Chocolate Coating ingredients:
- 3 tbsp cacao powder (or cocoa powder)
- 3 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tbsp almond milk
How to chocolate coating:
- Stir all ingredients until smooth. (I like to do this in a measuring cup, so I can easily pour it over the cake)
- Put cool cake on cooling rack, over a plate that will catch chocolate drippings
- Pour topping slowly to the center of the cake, and watch it ooze to the sides.
- Resist the urge to eat this topping. Your cake needs it.
- Transfer cake, rack and plate to catch chocolate dripping to the fridge, and let set for an hour or two.
- When the cake is ready, you should grab a spoon, and lick all the chocolate that has fallen to the plate. Really, you shouldn’t ever waste chocolate.
I topped mine with some crushed almond slivers.
Want a vanilla topping instead?? Use my Egg Nog Cupcake Icing, which you can check out here.
Oh, egg nog. I finished my batch. I managed to drink a cup, share a cup, make a single cupcake, make a batch of pancakes that served 4, with egg nog syrup to match, and make this cake. Not bad for one batch. I have a feeling I’ll be making another batch before the holidays are over.
Tomorrow I will share the easiest soup ever, with super awesome easy croutons that you’ll love so much you’ll want to eat them by themselves.
