Ingredients
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
- 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
- 1⅓ cup powdered sugar
- 4 tsp almond flax eggnog
- 1 tsp vanilla
Directions
- Make almond flax eggnog using the collector cup method.
- Preheat oven to 350F.
- Combine the brown sugar, apple sauce, coconut oil, molasses, and vanilla extract in a bowl and stir to combine.
- Combine the almond flax eggnog pulp, all-purpose flour, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda, and salt. Stir to combine.
- Slowly add the wet ingredients to the dry ingredients and stir until combined.
- 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.
- Remove cake from the oven and set aside to cool.
- 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.
