Doesn’t this picture just look festive? I love this time of year! If you liked my paleo egg nog, you’ll like this paleo egg nog cake. It tastes like fluffy sweet nutmeg. It’s the perfect complement to your morning cup of coffee.
Enjoy this cake with a little (or a lot) of thick egg nog poured right on top. The custard-like drink makes for a pretty topping. And, since coconut flour can soak in a lot of moisture, the bread will actually sop up the nog – making for an even tastier cake. Try eating this with a cold glass of egg nog. It’s fun to dip the cake into your drink before taking a big bite.
When you make this cake, I suggest using my paleo egg nog recipe. Why? Because I know it’ll work. My paleo egg nog is super thick. For drinking purposes, it’s best to thin it out with some almond milk to make it less custard like. If you do this, be sure to reserve a cup and a half of the super creamy thick nog for this cake.
I absolutely love egg nog and nutmeg this time of year but that said, I know it’s not for everyone. If you don’t like nutmeg, egg nog or coconut then I wouldn’t bother with this cake. Try my apple butter pumpkin pie instead!
When you’re done baking this cake, let it cool and then pour some paleo egg nog right on top. Grate a lot of whole nutmeg (adjust to taste) on top to make for a pretty and tasty garnish.
Dip your paleo egg nog cake into a cold creamy glass of boozy egg nog and enjoy your night!
- Preheat oven to 350°F.
- In a stand mixer, mix all of your ingredients until well combined. This may take a few minutes.
- Pour the mixture into a cake pan and bake at 350°F for 30 minutes or until a toothpick comes out clean.
- Drizzle Paleo egg nog on top of the cake if desired and top with freshly grated nutmeg.