Vegan Eggnog Pound Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
10 slices
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Calories
149 kcal
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Course
Dessert
Vegan Eggnog Pound Cake
Description
This recipe prepares an eggnog custard base by slowly heating non-dairy yogurt, non-dairy milk, sugar, and warming spices including nutmeg, clove, and pumpkin pie spice with chickpea flour as a thickener and a pinch of salt. Once thickened and cooled slightly, this custard is combined with wet ingredients like oil, vanilla, salt, and additional non-dairy milk and then mixed with dry ingredients consisting of flour, baking powder, and baking soda to form a thick batter.
The batter is poured into a loaf pan and baked at 365°F for 40-45 minutes until set and tested with a toothpick. After cooling, slices can be iced as desired. The cake captures the creamy, spiced character of eggnog in a vegan cake suitable for holiday treats or snacks.
The recipe notes allow for adaptations such as adding rum or rum extract for extra depth and a gluten-free version using a specific blend of rice, oat, and almond flours with potato starch. Baking tips include adjusting flour amounts for batter thickness and guidance on serving size, with the recipe making about ten slices without icing.
Ingredients
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)
- salt a good pinch
for the cake
- 3 tbsp safflower oil organic, 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
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
- Enhance flavor by adding 1 tablespoon rum or 1/4 teaspoon rum extract to the custard mixture.
- For a gluten-free version, use a mix of rice flour, oat flour, almond flour, potato starch, and citric acid as a substitute for regular flour.
- If omitting citric acid in gluten-free baking, replace non-dairy milk with 1/4 cup club soda for better texture.
- Adjust the amount of flour by adding a few tablespoons if the batter is too liquid to reach the desired thickness.
- The recipe yields about ten slices without icing topping.
- Store the cake at room temperature preferably and consume within a day for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Sodium | 136mg | 6% |
| Potassium | 89mg | 2% |
| Sugar | 14g | 28% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 67mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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