Vegan Eggnog Pound Cake
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
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 10 slices
- 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)
- 2 tbsp organic safflower or other neutral oil
- 1/3 tsp nutmeg , add more to preference
- 1/8 tsp ground clove
- 1/8 tsp pumpkin pie spice or cinnamon
- 1.5 tbsp chickpea flour (or use regular flour)
- a good pinch of salt
- 1 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
In a small saucepan combine all the ingredients yogurt through a 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. Add 1 tbsp oil, vanilla, salt and non dairy milk/eggnog and mix in. Preheat the oven to 365 degrees F (185 C). Line a loaf pan with parchment or grease it.
In a another bowl, whisk the flours, baking powder and 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 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.
To Make a Rum Eggnog Cake: Add a tbsp of rum or 1/4 tsp rum extract to the custard.
To make this gluten-free: Mix 1/2 cup white rice flour, 3/4 cup almond flour, 1/4 cup potato starch and 1/2 tsp citric acid. Whisk well. Use 1 1/4 cup of this mix instead of flour. Add more of the mix a few tbsp at a time to make a thick batter and proceed with the next step.
Nutrition is 1 of 10 slices without icing.
Calories: 149kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Sodium: 136mg | Potassium: 89mg | Sugar: 14g | Vitamin C: 1.5mg | Calcium: 67mg | Iron: 0.8mg