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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Yield: 10 slices
  • Category: Recipes
  • Cuisine: Kitchen notes

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))
  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Pour into parchment lined loaf pan. Bake for 40- 45 minutes. check with a toothpick from the center.
  5. Let the cake cool for 10 minutes, then remove from pan and cool completely.
  6. Slice with a serrated knife. Add icing if you like. Store on the counter for the day, or refrigerated for upto 5 days.
  7. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.