Sweet, inviting, and made for sharing, Vegan Eggnog Pound Cake is a vegan, vegetarian recipe made with non dairy yogurt, non dairy milk, and sugar in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.