Vegan Eggnog Pound Cake

Name: Vegan Eggnog Pound Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10 slices
Ingredients: 1/2 cup Non Dairy Yogurt; 1/2 cup non dairy milk; 2/3 cup sugar; 1/3 tsp nutmeg; 1/8 tsp ground clove; 1/8 tsp pumpkin pie spice; 1 tbsp chickpea flour; A good pinch of salt; 3 tbsp organic safflower or other oil; 1/2 tsp vanilla extract; 1/3 tsp salt; 1/4 cup non dairy milk; 1 1/4 cup flour; 1 1/4 tsp baking powder; 1/4 tsp baking soda; Icing of choice

User Reviews

5.0

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
10 slices
Calories
149 kcal
Course
Dessert

Vegan Eggnog Pound Cake

Danielle Hudson

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Amazing Vegan Eggnog Pound Cake. This Eggnog cake has no eggs, or dairy and is dense, pound cakey and full of winter flavor. Vegan Recipe. Makes 1 9 by 5 inch loaf pan

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Ingredients

Servings

eggnog custard

1/2 cup Non Dairy Yogurt or use thin cashew cream
1/2 cup non dairy milk , such as almond or soy
2/3 cup sugar (1/2 cup for less sweet)
1/3 tsp nutmeg , add more to preference
1/8 tsp ground clove
1/8 tsp pumpkin pie spice or cinnamon
1 tbsp chickpea flour (or use regular flour)
A good pinch of salt

for the cake

3 tbsp organic safflower or other oil
1/2 tsp vanilla extract
1/3 tsp salt
1/4 cup non dairy milk or vegan eggnog
1 1/4 cup flour , I use 3/4 cup all purpose and 1/2 cup whole wheat pastry flour. (See Recipe Notes for gluten-free)
1 1/4 tsp baking powder
1/4 tsp baking soda
Icing of choice

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Instructions

Make the custard: In a small saucepan combine all the ingredients yogurt through a pinch of salt (yogurt, non dairy milk, sugar, spices, chickpea flour and pinch of salt) over medium heat. Whisk well occasionally to avoid flour lumps and bring to a good boil. Cook for another minute.
The mixture will thicken slightly. Cool for 5 minutes. Preheat the oven to 365 degrees F (185 C). Line a loaf pan with parchment or grease it. Prep the cake: Add the rest of the cake wet ingredients (oil, vanilla, salt and non dairy milk) to the custard mixture and mix in.
In another bowl, whisk the dry- flours, baking powder and baking soda. Combine with the wet. If the mixture is too flowy, add another 1 to 2 tbsp of flour.
Pour into parchment lined loaf pan. Bake for 40- 45 minutes. check with a toothpick from the center.
Let the cake cool for 10 minutes, then remove from pan and cool completely.
Slice with a serrated knife. Add icing if you like. Store on the counter for the day, or refrigerated for upto 5 days.
Use icing of choice (that uses nog or nog spices to enhance the overall flavor). such as powdered sugar + 1-2 tbsp vegan eggnog. I also like a simple coconut cream icing with 1/4 cup coconut cream, 1/4 cup or more powdered sugar, 1/8 tsp salt, 1/8 tsp nutmeg. Whisk until well combined.

Notes

To Make a Rum Eggnog Cake: Add a tbsp of rum or 1/4 tsp rum extract to the custard.
To make this gluten-free: Mix 1/2 cup rice flour or oat flour, 3/4 cup almond flour, 1/4 cup potato starch and 1/2 tsp citric acid. Whisk well. Use 1 1/4 cup of this mix instead of flour. Add more of the mix a few tbsp at a time to make a thick batter and proceed with the next step. If omitting citric acid, then use 1/4 cup club soda instead of the nondairy milk.
Nutrition is 1 of 10 slices without icing.

Nutrition Information

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Calories 149kcal (7%) Carbohydrates 27g (9%) Protein 2g (4%) Fat 3g (5%) Sodium 136mg (6%) Potassium 89mg (3%) Sugar 14g (28%) Vitamin C 1.5mg (2%) Calcium 67mg (7%) Iron 0.8mg (4%)