Saturday, 24 December 2016

Eggnog Cake with Mascarpone Frosting


Eggnog is a favourite holiday treat of mine, but Simon and Anna are not fans. I bought So Delicious coconut milk eggnog instead, and they both tried it and liked it. We also buy coconut milk ice cream from the same brand, so I figured it was worth a shot. It's Gluten free, dairy free, and doesn't contain eggs.

I used spelt flour in this recipe, but that can be swapped in equal amounts for whole wheat flour if you don't have it on hand. The applesauce and eggnog keep this cake moist, so it needs a dense flour.

Ingredients 

Dry ingredients:
1 cup spelt flour 
1/2 tsp salt 
2 tsp baking powder 
1/2 tsp baking soda 
1 tbsp cinnamon 
1/2 tsp nutmeg 
1/4 tsp ground cloves 
2 tsp ground ginger 

Wet ingredients:
1/4 cup coconut oil 
1/4 cup brown sugar 
3 tbsp pure maple syrup 
2 tsp pure vanilla extract 
1/2 cup eggnog
1 cup unsweetened applesauce 
2 eggs

Directions 

Preheat oven to 350 degrees F.

Combine dry ingredients in a large bowl, and mix until uniform. Set aside.

Combine coconut oil and brown sugar in either stand mixer or a second bowl. Cream the sugar, then add remaining wet ingredients. Mix well.

Pour the wet into the dry ingredients, or pour the dry ingredients into the stand mixer bowl. Mix until uniform.

Pour the batter into a greased 8 inch round cake pan. Bake for 45 minutes, or until a toothpick comes out clean.

Mascarpone Frosting 

Combine 1 cup (227g) mascarpone cheese, 1/4 cup icing sugar, 1 tsp vanilla extract, and 1 tbsp of eggnog. Mix until uniform. When cake is fully cooled, coat evenly with frosting and refrigerate before serving.


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