Eggnog Breakfast Cake with a Maple Butter Glaze: Grain and Nut Free

 

Let me first start off by saying that this eggnog cake is to die for. When I first started my journey of healthy eating, I never in a million years would have thought I would have healthier cake and bread like things that tasted so….cake and bread like, but even better. I’ve been drinking my dairy free eggnog like it’s going out of style and wanted to experiment by putting it in some baked goods. I am so glad I did because this cake is amazing and what I plan on making for Christmas morning breakfast (and a lot of other mornings, too!) Please don’t forget the maple butter glaze – it totally makes this cake. I could lick that stuff by the spoonful! Even if you are not an eggnog fan, you have got to try this cake. You will not regret it, I promise! And it has all wholesome ingredients so you don’t have to feel bad about eating it for breakfast…or lunch….or dinner ;)

 

Eggnog Breakfast Cake with a Maple Butter Glaze

6-8 servings

Ingredients:

 4 free range eggs

1 cup dairy free eggnog (or any eggnog will work)

¼ cup coconut oil or grass fed butter, melted

2 T honey

1 tsp pure vanilla extract

1/3 cup coconut flour

1 tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

¼ tsp salt

 Maple Butter Glaze:

¼ cup grass fed butter

3 T dairy free eggnog (or any eggnog will work)

1 T pure maple syrup

 

DIRECTIONS:

 Preheat oven to 350. Whisk together the eggs, milk, honey, coconut oil and vanilla in a medium bowl. Add in the coconut flour, cinnamon, nutmeg, baking soda and salt. Pour into a greased 8×8 pan. Bake for 25-30 minutes. Cover with foil. Bake for 10 more minutes or until middle is set. Let cool for a few minutes.

To make the maple butter glaze: in a small pot over medium heat, heat the butter stirring constantly until little brown bits appear on the bottom. As soon as the brown bits appear on the bottom, immediately remove from heat but continue stirring constantly for about 30 – 45 seconds. Add in maple syrup and eggnog and stir for about a minute until well combined. Spoon glaze onto the cake and serve. Enjoy!

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23 Responses to Eggnog Breakfast Cake with a Maple Butter Glaze: Grain and Nut Free

  1. Jan J. says:

    This looks SOOO good! Will try this for sure – thanks!

  2. Christine says:

    I was planning on making this for Christmas morning, as well, but I’m going to have a lot of guests so I wanted to test the recipe ahead of time to make sure it was going to be ok. It is more than ok! Wow it is so delicious. My guests are going to love this. They aren’t eating Paleo so I really can’t wait to wow them with this! Thank you so much for posting this. And I agree, don’t forget that glaze. It will knock your socks off!

  3. Katelynn says:

    I made this for my boyfriend and he seriously said it was the best cake he’s ever had!! He didn’t believe me when I said it was made with all healthy things. Thank you!!!!!!!!

  4. Linda says:

    I made this for a Christmas Tea tonight and it was so good! Everyone loved it. I’m going to make it again for Christmas morning. Thank you!

  5. Maria says:

    We all loved this cake. I will be making it on Christmas morning! The topping is crazy good!

  6. Kari says:

    For us new to cooking in the paleo/primal world, do you melt the coconut oil before adding to the recipe? Looks delicious.

    • Sorry, Kari, I normally specify that, but I guess I forgot. I’ll go back and fix it! I do melt the coconut oil before I add it to the rest of the recipe. I melt it and then let it sit for a few minutes before I add it with the rest of the ingredients because if it’s too hot and you add it in with the eggs, it might cook the eggs! Hope you get to try this recipe out! Have a great Christmas!! :)

  7. rebecca says:

    It’s Christmas evening right now, and I just found this… so I can’t have it for Christmas morning breakfast this year :(, but I will definately be trying it… maybe for New YEars :)

  8. Rochelle says:

    So, I tried out using coconut oil in place of the butter and it was wonderful! You could use less coconut oil if you wanted to, but I used the full amount and it tasted amazing. I just heated the coconut oil to melt it and then added just added a little less than a tablespoon extra of maple syrup. Even my non paleo family members loved it. Really quick to throw together once you have the eggnog made. Perfect Christmas morning treat. Thanks for a great recipe! This one is a keeper.

  9. Nicole says:

    Can you sub oat flour for the coconut flour or are the textures to different? I know some flours absorb more liquid than other so I didn’t know if it would work!

  10. Pingback: Paleo Menu: Christmas Treats —

  11. Beth says:

    If you can’t find eggnog because its not that time of year. Can you sub something else like whole milk or buttermilk?

  12. Cheryl says:

    Do you think this could be put together the night before, refrigerated and popped in the oven in the morning?

  13. Hi Rochelle! You know, I’ve been wondering the same thing. The browned butter gives it a really rich caramel flavor and I know the coconut oil wouldn’t give it that caramel flavor. But, I still think it would be delicious if you just mixed maple, eggnog, and coconut oil. I wouldn’t heat the coconut oil like the directions say for the butter, though. I would heat the coconut oil just until it melts and then add in the maple and eggnog. Taste it and see if it’s sweet enough for you. The browned butter gives it a sweet flavor, so you may need to add a touch more maple. Hope that helps!!

  14. Rochelle says:

    Thanks! I’ll let you know how it turns out.

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