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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.
Could this recipe be made into muffins/cupcakes?
yes!
Delicious. Not overly sweet. My family loved it.
I’m glad to hear!
In the gluten free flour blend, what can I use instead of citric acid?
Tartaric acid, fresh lemon juice or distilled white vinegar can be used as a replacement. Note that this will alter the flavor a bit.
If I make it gluten free do I have to add citrus acid? Can I leave it out or substitute a little lemon juice?
Yes. Add 1/4 cup club soda as the liquid and add non Dairy milk a tbsp at a time to make a batter
Too much to bare! This looks amazing!
thank you!!
Dear Richa, may I please ask as I am unfortunately confused. The first mix that we are heating up is the mix of which we are later using the 1/4 cup, correct. So yogurt thru salt mix is the eggnog part? Thank you!
yes yogurt through salt, then 1/4 cup (61 ml) non dairy milk or vegan eggnog starts the next step in #2.
Thank you!
Can you please correct the recipe, mixing the wet ingredients is very confusing
thank you for this! will do my best asap
Your cake recipes are always flawless. This was delicious and a lovely texture. I used half a cup of brown sugar and found it the perfect sweetness. A lovely cake, thank you.
Awesome
Is it possible to make without the oil? I don’t cook with oil so I never have any on hand. Looks delicious, so I’d hate to screw it up!
just omit it. The cake will tend to dry out faster, let it cool under a kitchn towel. also add extra icing to help keepthe moisture in.
Great thanks! Also, can I substitute maple syrup instead of sugar?
Can’t wait to try it out!
you can use half maple and half sugar, The sugar here is adding structure and completly eliminating it and adding more emoisture (maple) means the fall will turn out gummy
Hi. I was wondering if you could do this recipe without the chickpea flour? What would you use in place?
yes, use regular flour instead
What would be a good sub for the oil?
2 tbsp applesauce
Can I make this without chickpea flour?
Is there a good substitute for that?
It looks fabulous!
yes use regular flour, all purpose