I make no secret of my love for eggnog, which is why I am thrilled that Silk’s non-dairy Holiday Nog is now on store shelves. While I am not lactose intolerant, my mom is… and that woman thinks eggnog is what the holidays are all about. I love that Silk Holiday Nog comes in at 90 calories, considerably less than standard eggnog.
To celebrate the appearance of this treat in my local grocery store, I created a non-dairy Eggnog Bundt Cake Recipe. It is a moist semi-spongy cake with Eggnog icing drizzled over it, and the perfect mate to coffee, tea or of course a glass of Holiday Nog.
For ease, I used olive oil in this cake rather than butter to avoid dairy. Melted coconut oil would be another great option. If you are a messy baker, the pic above should make you feel a little better. I am like a whirling dervish of mess making when I bake. At least we have sweets to enjoy while cleaning up the mess right?
Easy Dairy-Free Holidays & Money Savings
Having a dairy-free holiday has never been easier. Keep up to date on Silk’s new non-dairy products and some great recipes and even craft ideas on the Silk Facebook page. While you are at it, why not save some dough on GMO-free Silk non-dairy products by signing up with them for coupons, sweepstakes and even a birthday surprise. Who doesn’t like a birthday surprise?
Eggnog Bundt Cake Recipe is a festive Non-Dairy Holiday Dessert
- Eggnog Bundt Cake
- 3¼ cups unbleached flour
- 1 tbs baking powder
- 1 tsp Kosher salt
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- 1.25 cups Silk Egg Nog
- 3 large eggs
- ½ cup olive oil
- 2 tsp pure vanilla extract
- 1¼ cup sugar
- Eggnog Icing
- 2 cups powdered sugar
- 2 tbs Silk Egg Nog
- 1 tsp pure vanilla extract
- *garnish with sprinkling of nutmeg
Preheat oven to 350 degrees. Grease and flour bundt pan.
Sift together: flour, baking powder, salt, cinnamon & nutmeg in large bowl.
In another mixing bowl, whisk together: Holiday Nog, eggs, oil and vanilla, until eggs are well incorporated, then whisk in the sugar.
Add the flour mixture and beat until smooth.
Pour into bundt pan and bake for approximately 40 minutes, until pick pulls clean.
Set aside for a few minutes, then turn onto a wire rack to cool.
Once cool, use a bread knife to cut the bottom flat. Replace onto wire rack.
Whisk together eggnog icing ingredients, then drizzle over the bundt cake. Use the bread knife or a spatula to help you lift cake off rack and onto cake plate.
Sprinkle with ground nutmeg & serve.
This conversation is sponsored by Silk. The opinions and text are all mine.