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Eggnog Spice Cake with Coconut Vanilla Icing

  • Author: Amber Romaniuk

Ingredients

For the Cake:
2 Cups Bob Red Mills 1-2-1 baking flour
1/4 Cup coconut sugar
1 tsp baking soda
1 tsp baking powder
1 tsp organic vanilla extract
2.5 Tbsp Cinnamon
1 tsp fresh nutmeg
¾ cup room temperature coconut egg nog from So Delicious
1 cup olive oil
4 free range eggs
pinch of sea salt
1 tsp coconut oil (to grease the cake pans)
Two 8×2 inch cake pans

For the Icing:
2 cups coconut butter
1 tsp vanilla powder
½ cup cold unsweetened coconut or almond milk
½ cup coconut icing sugar

Instructions

  1. Preheat oven to 375 degrees Fahrenheit
  2. Grease two 8 inch by 2 inch cake pans with coconut oil
  3. In large bowl add all dry ingredients (flour, sugar, baking powder and soda, cinnamon, sea salt, nutmeg) and mix well.
  4. Add egg nog, olive oil and eggs and whisk in well.
  5. Distribute mixture evening to each cake pan and bake for 32-35 minutes or until a toothpick comes out clean.
  6. In the meantime prepare the coconut vanilla icing.
  7. In a large bowl with a mixer OR a high speed blender add coconut butter, vanilla and milk of choice and blend well until smooth and creamy.
  8. Add coconut icing sugar and mix well. Adjust to your taste
  9. Once cakes are baked let cool on a cooling rack.
  10. Ice the top of one cake evening and then add the second cake on top, top with icing, cinnamon and any winter/holiday décor and serve.

Notes

Photos by Lisa San Filippo
Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography. www.momentscalgary.com

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