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Amazing Vegan Eggnog Pound Cake. This Eggnog cake has no eggs, or dairy, also doesn’t need premade eggnog, and is dense, pound cakey and full of winter flavor. Vegan Recipe.
Ah well, I am still playing catch up and we still have a week of baking and sharing desserts to go! Lets make this easy and delicious eggnog cake.
This Vegan Eggnog Pound cake is dense but melt in the mouth, has flavor from nutmeg, cloves, nog spices and the eggy ness from chickpea flour custard (you have to try it!). You can bake the batter into a bundt, change up the spices for different flavor and use complimentary icing of choice. The cake doesnt need premade vegan eggnog, but you can use it if you have some for deeper nog flavor. This cake is soft, pound cakey, amazing and a great treat to serve after any meal.
More Holiday Desserts from the blog
- Chocolate Pecan Pie GF
- Chocolate Pumpkin Tart with Almond Crust. GF SF Grain-free.
- Salted Caramel Chocolate Pie. GF No Bake
- Classic Baked Pumpkin Pie with Rustic Crust. Cashew-free SF
- Dark Chocolate Silk Pie. GF SF
- Sweet potato Pie Bars. GF option
- Gluten-free Christmas Cake. non gf option
If you make this cake, do let me know how it turned out! Get my books to Start up 2018 by cooking up Amazing food! Available in many languages. 
Vegan Eggnog Pound Cake
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you Richa for the wonderful recipe. I tried baking this cake today and it turned out great! I did add soaked chia seeds and an egg replacer as well, to try and get it to be more fluffy and it seems like a fantastic first attempt with the recipe (after making some dense vegan cakes in the past). Really looking forward to trying your other dessert recipes.
Thank you!
Thanks! so glad it turned out well! This is a pound cake, general pound cakes are slightly dense, so it wont be very fluffy but just enough. Try the regular vegan cakes from the blog as well like https://fettabbau-trim.today/2016/02/one-bowl-vegan-orange-cake.html%3C/a%3E and https://fettabbau-trim.today/2015/07/peanut-butter-chocolate-marble-cake.html%3C/a%3E%3C/p%3E
Made gluten free. Turned out really good.
Awesome!!
Hi, is there any alternative to citric acid to make this gluten free? Thanks
You can omit the citric acid and add 1 tsp vinegar. It does come out much better with the citric acid and i will be using it in gluten-free baking like my gf cinnamon roll bread https://fettabbau-trim.today/2017/11/vegan-gluten-free-cinnamon-roll-bread-yeast-free.html%3C/a%3E , so do get some to try.
Thank you so much! I’m going to make it again this week and use up the last of the eggnog!
I made this for a New Year’s Eve party and it was a big hit! It tasted fantastic and the texture was perfect! I’m a very inexperienced cook and I found the recipe easy to follow. I was very proud of the results!
Being inexperienced, I wasn’t sure how much powdered sugar to use with the 2 tablespoons of eggnog to make the icing so that didn’t turn out right. Also, it didn’t rise and was only a few inches high. I cut the slices into bites since there were a lot of people. I’m anxious to make it again and would love to know if you have any advice. Thank you!
Awesome!! use a smaller loaf pan like 8.5 by 4.5 inch for taller loaf. Also cool the custard longer so that it doesnt activate the baking powder before baking, and maybe check the baking powder (old baking powder will have less leavening, so use more baking powder). Too tall pound cakes sometimes take too long to cook in the middle and get gummy, so i tend to keep them not very tall in height.
For icing you would need a cup of sugar with a 2 tbsp or more eggnog. mix for a few seconds to combine before adding more eggnog.
This was so amazing that I made it again this weekend. It tasted fabulous, but this time, it wasn’t as dense and was slightly crisp around the edges. I think I did it exactly as I did the last time. Do you know what I might have done differently? Thank you!
The edges should soften on cooling in an hour or so. Maybe the mixing did not incorporate the custard well or just the placement in the oven causing some of the crust to bake more because of direct heat.
I bet that’s it – I was in a rush and I don’t think I cooled it an hour like I did the last time. Thank you!
Hi,
I made this last night and the flavor and texture was amazing but I also had the issue of it not rising much. I will take your advice for next time, though.
Great recipe! I used Daiya Greek yogurt. Texture was fantastic! Next time, I’ll double the spices. It’s fine as-is, but I like stronger flavours. Richa, you’re a genius. What would the vegan world do without you?!
awesome!! i usually add some to the icing for fresher spice flavor to compliment. So good!
I made this tonight for dessert and it came out perfect! We all had two slices. Make it according to the recipe. Moist and delicious.
Awesome!!
I’ve just made this recipe. Buns are in the oven as I type.
Used eggnog made from another recipe (more like a coffee creamer…) and divided them into 12 muffin forms. Can’t wait for first bite. The batter is delish raw 👌💖 another great recipe Richa! Have a happy new year.
yay!
I never even knew there was such a thing as vegan eggnog, lol. I’m defo going to give this a try, it looks and sounds delicious.
Mmmm this looks delicious Richa! Do you think the recipe would work if I used only whole wheat flour and chickpea flour? Thanks!
yes it should work fine. whole wheat flour tends to make heavier results. if you are accustomed to eating whole wheat baked goods, then it will work out for you.