Christmas Breakfast Bundt Cake
Instructions
1. Make almond flax eggnog using the collector cup method.2. Preheat oven to 350F.
3. Combine the brown sugar, apple sauce, coconut oil, molasses, and vanilla extract in a bowl and stir to combine.
4. Combine the almond flax eggnog pulp, all-purpose flour, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda, and salt. Stir to combine.
5. Slowly add the wet ingredients to the dry ingredients and stir until combined.
6. Pour into a bundt cake pan and cook for 60-65 with less coconut oil or 70-75 min with using the full ¾ cup coconut oil.
7. Remove cake from the oven and set aside to cool.
8. Meanwhile, while the cake is cooling, create the eggnog glaze by combining all ingredients in a bowl. Pour glaze over the cooled cake. After, allow the glaze to dry before slicing and serving the cake.
Ingredients
1 cup almonds2 tbsp maple syrup
1 tsp vanilla
4 tbsp ground flax seeds
½ tsp nutmeg
½ tsp cloves
500ml water
Almond Flax Eggnog (Creamer Method): 1 cup almonds
Almond Flax Eggnog (Creamer Method): 2 tbsp maple syrup
Almond Flax Eggnog (Creamer Method): 1 tsp vanilla
Almond Flax Eggnog (Creamer Method): 4 tbsp ground flax seeds
Almond Flax Eggnog (Creamer Method): ½ tsp nutmeg
Almond Flax Eggnog (Creamer Method): ½ tsp cloves
Almond Flax Eggnog (Creamer Method): 500ml water
Bundt Cake: 1¾ cup brown sugar
Bundt Cake: 1½ cup unsweetened apple sauce
Bundt Cake: ½ - ¾ cup coconut oil (melted), depending on how moist of a cake you want
Bundt Cake: 1 tbsp molasses
Bundt Cake: 1 tbsp vanilla extract
Bundt Cake: 1 batch almond flax eggnog pulp (about ¾ -1cup)
Bundt Cake: 1½ cups all-purpose flour
Bundt Cake: 1½ tsp cinnamon
Bundt Cake: 1 tsp ginger
Bundt Cake: ½ tsp nutmeg
Bundt Cake: ¼ tsp allspice
Bundt Cake: 2 tsp baking powder
Bundt Cake: 2 tsp baking soda
Bundt Cake: ½ tsp salt
Eggnog Glaze: 1? cup powdered sugar
Eggnog Glaze: 4 tsp almond flax eggnog
Eggnog Glaze: 1 tsp vanilla
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