Califia Holiday Nog Cake

Califia Holiday Nog Cake

Gluten-Free & Vegan

 

I recently discovered the delicious Califia brand holiday-inspired almond milk blend, so I decided I needed to whip up a delicious dessert inspired by it. I hope you enjoy this seasonal treat. If you whip this dessert up yourself, we’d love to hear from you! Leave us a comment below, and if you haven’t already you should head over to our YouTube Channel where we have some exclusive gluten-free, vegan, and traditional recipes.

 

You’ll need:

1 cup Nutiva Butter Coconut Oil

2 cup Wholesome Brown Sugar

1 tbsp vanilla extract

1 cup pumpkin

2 cups Bob’s Red Mill Gluten Free All purpose Flour

1 cup almond flour

1 ½ tsp xanthan gum

2 tsp cinnamon

1/2 tsp clove

1 tsp nutmeg

1/2 tsp cardamom

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup Califia Holiday Nog*

1 tbsp vinegar

 

*If you can’t find the Holiday Nog in stores, you can buy this vanilla version, then let it simmer with a little nutmeg, cinnamon, and clove to make your own nog!

 

Preheat the oven to 350°F.  Prepare two round 9” pans by greasing and lining with parchment paper.

 

In a large measuring cup, mix together holiday nog and vinegar. Set aside till needed.

Califia Holiday nog Cake vegan eggnog

 

In a medium bowl, cream the coconut oil and sugar until light and fluffy. Then, add in the vanilla extract and pumpkin, and continue whipping until fully creamed.

Califia Holiday nog Cake butter coconut oil vegan baking

In a separate bowl, combine the dry ingredients. Then, stir into the creamed mixture a little at a time, alternating with the milk mixture.

 

Pour batter into prepared pans and bake for 30 – 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

Califia Holiday nog Cake

 

Vegan Peppered Nog Cream

1 ½ cups palm shortening

3 cups powdered sugar

2 tsp vanilla extract

1/2  tsp nutmeg

1/2 tsp black pepper

1/2 tsp salt

 

In a large bowl with an electric mixer, whip the shortening until fluffy.  Whip in one cup of powdered sugar, then add in a second cup of powdered sugar, vanilla extract, and nutmeg. To finish, beat in the remaining cup of powdered sugar. Mix in a splash of coconut milk if you would like the frosting to be a bit thinner.

 

Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting. Sprinkle with cinnamon and nutmeg then serve and enjoy this Califia Holiday Nog Cake!

Califia Holiday nog Cake

 


Califia Holiday Nog Cake

Califia Holiday Nog Cake

Ingredients

    Holiday Nog Cake:
  • 1 cup Nutiva Butter Coconut Oil
  • 2 cup Wholesome Brown Sugar
  • 1 tbsp vanilla extract
  • 1 cup pumpkin
  • 2 cups Bob’s Red Mill Gluten Free All purpose Flour
  • 1 cup almond flour
  • 1 ½ tsp xanthan gum
  • 2 tsp cinnamon
  • 1/2 tsp clove
  • 1 tsp nutmeg
  • 1/2 tsp cardamom
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup Califia Holiday Nog
  • 1 tbsp vinegar
    Peppered Nog Cream:
  • 1 ½ cups palm shortening
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions

    For the Cake:
  1. Preheat oven to 350°F. Grease two round 9” pans and line with parchment paper.
  2. In a large measuring cup, mix together holiday nog and vinegar. Set aside until needed.
  3. In a medium bowl, cream the coconut oil and sugar until light and fluffy.
  4. Add in the vanilla extract and pumpkin, and continue whipping until fully creamed.
  5. In a separate bowl, combine the dry ingredients.
  6. Stir into the creamed mixture a little at a time, alternating with the milk mixture.
  7. Pour batter into prepared pans and bake for 30 - 35 minutes or until toothpick comes out clean.
  8. Allow to cool completely before frosting.
    For the Frosting:
  1. In a large bowl with an electric mixer, whip the shortening until fluffy.
  2. Whip in one cup of powdered sugar, then add in a second cup of powdered sugar, vanilla extract, and nutmeg.
  3. To finish, beat in the remaining cup of powdered sugar. Mix in a splash of coconut milk if you would like the frosting to be a bit thinner.
  4. Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.
  5. Finish frosting the top and sides of the cake with the remaining frosting.
http://delectablydifferentkitchen.com/2016/12/califia-holiday-nog-cake/

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