Eggnog Loaf Cake (Grain Free, Dairy Free)

This delicious cake has all the flavors of egg-nog, but in a delicious, grain free loaf! This recipe originally started as a bread, but after testing it a few more times I decided it was meant to be more of a pound cake. 

I used a dairy free egg nog that is lower in refined sugar, but feel free to use a substitute with whatever sugar amount you want. 

Tips for the Best Loaf:

• Use parchment paper so you can gently lift out the loaf when it's cool.
• Use a medium sized loaf pan (8x4 inch).  This will give it a better shape, and the appearance of more rise. It's purely aesthetic though, so you may use a large pan too. 
• let the bread cool in the oven. This will ensure the top doesn't sink. 

Eggnog Loaf Cake

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Prep Time 20 minutes minutes

Servings 8

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 Cups almond flour
• 1/2 Cups tapioca starch
• 1/2 Cups coconut flour
• 1 teaspoon baking powder
• 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
• 1/2 Teaspoon nutmeg
• 3 eggs
• 1 Cups eggnog, dairy free (sub with any egg nog)
• 1 Teaspoon rum extract (optional)
• 1/4 Cups refined coconut oil, melted
• 1/2 Cups coconut sugar, monk fruit sugar, or maple sugar

Eggnog Glaze

• 1/4 Cups eggnog
• 3-4 tbsp coconut butter, Softened in microwave
• 1/4 Cups maple syrup , (May sub powdered sugar)

Instructions

 

• Preheat oven to 350 degrees. Line a large loaf pan with parchment paper. In a small bowl, whisk the milk and lemon juice and set aside to thicken. 
• Whisk dry ingredients in one bowl. In a large bowl and set aside.  Then, add eggs, maple syrup, coconut sugar, and vanilla to the milk mixture. 
•  Combine wet and dry ingredients, until just mixed.  Stir in  the refined melted coconut oil. 
• Pour into loaf pan and bake for 30-35 minutes until top has set. 
• Make glaze by melting coconut butter in the microwave in the jar, then add to a small bowl and combine with the coconut milk. If glaze is too thin, chill it in the freezer and it will firm up. Additionally you may add another tbsp of coconut butter. 
• When bread cools, drizzle glaze generously and slice.

Author: Ali Jenkins

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