The holiday season is all about family, friends, and traditions. And a lot of those traditions include seasonal food and entertaining. We all get excited when the seasonal flavors, foods, and drinks come out. One of those seasonal drinks is eggnog.
While I don’t mind a glass or two of eggnog, I really like the flavor in baked goods. So, the first thing I did when I got my first container of eggnog was to make this eggnog cinnamon swirl cake!
And thanks to Silk Nog Original, if you are hosting people who are lactose or dairy intolerant, or just prefer to avoid dairy, they can enjoy the great flavor of eggnog and this cake!
Silk Nog Original is made without eggs, dairy, or saturated fat! But don’t worry, it still has that smooth velvety flavor with a hint of cinnamon and nutmeg that makes the drink so good this time year.
And good news! Silk Nog is now available in two new Almond Nogs. Silk Almond Nog Pumpkin Spice (which sounds really good!) and Silk Almond Nog Original! So now you can enjoy eggnog without the dairy and at only 80 calories or less per serving!
This cinnamon swirl cake is perfect for serving to family and friends who come to stay over the holidays. Serve for breakfast or dessert. It’s good any time of day!
So cozy up with a warm mug of Silk Nog and a piece of this cake and soak in the holiday season!
Be sure to check out Silk Holidays for more recipes, a free digital holiday recipe book, a coupon, and more!
- For the Cake
- 3/4 C white whole wheat flour
- 3/4 C all-purpose flour
- 1/3 C sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- 1 C Silk Soy Nog Original
- 4 tbsp coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- For the Cinnamon Swirl
- 1/4 C brown sugar
- 1 tsp cinnamon
- 1/4tsp nutmeg
- 1/8 tsp cloves
- For the Glaze
- 1/2 C confectioner’s sugar
- 2 tsp Silk Soy Nog Original
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F. Spray an 8×8 inch baking dish with non-stick cooking spray.
- In a medium bowl, whisk together flours, sugar, baking powder, cinnamon and salt.
- In a small bowl, whisk together Silk Soy Nog, coconut oil, egg, and vanilla extract. Add wet ingredients to dry ingredients and stir to combine.
- Spread batter into prepared baking dish.
- In a small bowl whisk together brown sugar, cinnamon, nutmeg, and cloves. Spoon over batter. Swirl into batter using a knife.
- Bake for 18-21 minutes, or until toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
- Stir together glaze ingredients until smooth. Drizzle over the top of cooled cake. Allow glaze to harden. Cut into pieces and serve.
This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.
Keturah
Saturday 4th of December 2021
Can you just use all purpose flour instead of the whole wheat flour?
Jessica@A Kitchen Addiction
Saturday 4th of December 2021
Yes, that should work fine. :)
Laura @ Laura's Culinary Adventures
Wednesday 16th of December 2015
So festive!
Nutmeg Nanny
Tuesday 15th of December 2015
LOVE the look of this cake! It's so packed full of eggnog and cinnamon flavor that I would have a hard time sharing :)
Heidi Kokborg
Tuesday 15th of December 2015
This looks beautiful! I didn't know you could get Silk Nog - it sounds so good!
Ashley | The Recipe Rebel
Monday 14th of December 2015
I just love coffee cake -- that crunchy cinnamon topping is what gets to me! I love the flavor eggnog adds to cakes. So great that this is a dairy free option!