Almond Cake with Eggnog Buttcream
I N G R E D I E N T S
1-3/4 cups super fine almond flour
4 large eggs
1 tablespoon arrowroot starch or cornstarch
1/2 cup maple syrup
2 teaspoons baking powder
1-1/2 tsp vanilla extract
1/2 tsp almond extract
2 tablespoons melted coconut oil
1/4 teaspoon salt
For the eggnog buttercream:
1/2 cup room temperature butter
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup eggnog
1 tsp vanilla extract
2-3 cups powdered sugar
D I R E C T I O N S
Preheat oven to 350 degrees F.
Grease a 9” cake pan or (2) 6” cake pans. Optional: Place a piece of parchment paper in the bottom of the pan(s).
Using a stand mixer or hand mixer, combine the almond flour, eggs, arrowroot starch or cornstarch, maple syrup, baking powder, vanilla, almond extract, and salt until smooth. Mix in the melted coconut oil.
Pour the batter into the greased cake pan or pans. Bake for 30-35 minutes until the center is firm.
Remove from oven and let cool 10-15 minutes before removing from the pan(s). Let cool completely before icing with the eggnog buttercream.
To make the eggnog buttercream, use a stand mixer or hand mixer to cream the butter. Add the cinnamon, nutmeg, vanilla, and eggnog and mix until fully incorporated.
Gradually add the powdered sugar, 1/2 cup at a time, until thick and creamy. If it’s too runny, add more powdered sugar until it reaches a thick, spreadable consistency.
Ice the fully-cooled cake with the eggnog buttercream using a small spatula. Top with sliced almonds and sprinkle with ground cinnamon.
