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Christmas Breakfast Bundt Cake

Enjoy this delicious Christmas morning Breakfast Bundt Cake made with vegan eggnog and eggnog pulp. It's spicy, sweet and delicious!

Servings: 16-20 slices


Almond Flax Eggnog (Creamer Method)
  • 1 cup almonds
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 4 tbsp ground flax seeds
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 500ml water
Bundt Cake
  • 1¾ cup brown sugar
  • 1½ cup unsweetened apple sauce
  • ½ - ¾ cup coconut oil (melted), depending on how moist of a cake you want 
  • 1 tbsp molasses
  • 1 tbsp vanilla extract
  • 1 batch almond flax eggnog pulp (about ¾ -1cup)
  • 1½ cups all-purpose flour
  • 1½ tsp cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp salt
Eggnog Glaze
  • 1⅓ cup powdered sugar
  • 4 tsp almond flax eggnog
  • 1 tsp vanilla


  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 60-60 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.

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