Chocolate Covered Flourless Egg Nog Cake

This cake is perfect for the holidays.  It really captures the flavor of egg nog. If you’ve got egg nog around, and hopefully the egg nog I made a few days ago (because it’s soooo creamy, yet so healthy), you can whip it together in the food processor in just a few minutes.  It’s gluten-free, which is good as so many people seem to have gluten allergies creeping up these days.  What you wouldn’t believe, is that this cake is sugar free.  It’s also got a nice warm egg nog flavor, complete with lots of vanilla, cinnamon, and nutmeg.  I made it as a cake, but it’s got a pretty solid texture, so you could even cut it up and serve it as squares. To make it super fancy, make 2 and layer them together!


This cake is comes together in less than 5 minutes. Here we go!

Ingredients:

  • 1.5 cups raw slivered almonds (or almond meal)
  • 1.5 tablespoons vanilla
  • 1 tablespoon cinnamon
  • 1 tsp nutmeg
  • 1/2 cup egg nog
  • pinch salt
  • 1 egg
  • 1 tsp stevia

How to:

  1. Preheat oven to 375
  2. If using slivered almonds:
    1. throw them in the food processor, and pulse for a couple of minutes
    2. once almonds are broken up, add remaining ingredients, and blend a minute or two
  3. If using almond meal, you can mix in a bowl with a whisk
  4. Grease a 9″ pie dish, and flour it
  5. Pour in batter
  6. Bake for 30 minutes, or until it’s firm and slightly golden
  7. Let it cool before removing from pan

Do you want to cover it in chocolate? Dress it up a little!

Or maybe pile on some coconut and chocolate chips?

Chocolate Coating ingredients:

  • 3 tbsp cacao powder (or cocoa powder)
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tbsp almond milk

How to chocolate coating:

  1. Stir all ingredients until smooth. (I like to do this in a measuring cup, so I can easily pour it over the cake)
  2. Put cool cake on cooling rack, over a plate that will catch chocolate drippings
  3. Pour topping slowly to the center of the cake, and watch it ooze to the sides.
    1. Resist the urge to eat this topping.  Your cake needs it.
  4. Transfer cake, rack and plate to catch chocolate dripping to the fridge, and let set for an hour or two.
  5. When the cake is ready, you should grab a spoon, and lick all the chocolate that has fallen to the plate. Really, you shouldn’t ever waste chocolate.

I topped mine with some crushed almond slivers.

Want a vanilla topping instead?? Use my Egg Nog Cupcake Icing, which you can check out here.

Oh, egg nog.  I finished my batch.  I managed to drink a cup, share a cup, make a single cupcake, make a batch of pancakes that served 4, with egg nog syrup to match, and make this cake.  Not bad for one batch.  I have a feeling I’ll be making another batch before the holidays are over.

Tomorrow I will share the easiest soup ever, with super awesome easy croutons that you’ll love so much you’ll want to eat them by themselves.

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