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Eggnog Loaf Cake

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Prep Time 20 minutes
Servings 8

Ingredients
 
 

  • 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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