Amazing Vegan Eggnog Pound Cake. This Eggnog cake has no eggs, or dairy and is dense, cakey and full of winter flavor. Vegan Recipe.  #vegan #veganricha
Print Recipe
5 from 7 votes

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
Calories: 149kcal
Author: Vegan Richa

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 149kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Sodium: 136mg | Potassium: 89mg | Sugar: 14g | Vitamin C: 1.8% | Calcium: 6.7% | Iron: 4.6%