It’s national egg nog day! I’ve always loved egg nog. I get that it’s an acquired taste but it always reminds me of Christmas growing up and there are now so many vegan options available! Everyone has a favorite brand (some say some vegan egg nogs can taste like bubblegum which I do taste sometimes) and they can be made with soy, oat, coconut, almond milk and more! I decided to blend vegan egg nog into this delicious Bundt cake using my basic yellow cake recipe but mixing it up a bit for the holidays!
I was going to just add vegan egg nog but the flavor of egg nog is actually nutmeg you taste so I thought it might not have enough punch so I decided to add a swirl of cinnamon and nutmeg sugar inside and then top it with a creamy egg nog infused icing! Wow, this is good.
For the cake base I’m using my amazing vegan yellow funfetti cake recipe (with a few tweaks) which employs what’s known as the “reverse creaming” method of mixing. Most cake recipes start by mixing the sugar and fat and then adding the rest of the wet ingredients then incorporating the dry. This method reverses that and starts with the dry ingredients and adds the fat first to coat the flour and that fat prevents gluten from forming and results in a more tender cake that can’t be over mixed no matter how hard you try! Over mixing a cake batter can often make it tough and not rise well.
There’s no special egg replacers in this recipe but you do need some vegan sour cream and vegan egg nog. I prefer Tofutti but use your favorite. I used Trader Joe’s O’Nog which is oat based but again, use your favorite or just plain vegan milk. If you use just milk, it won’t have the same egg nog flavor so you may want to increase the nutmeg and add another 1/2 teaspoon to the batter.
To make the swirl, you just need to mix together some sugar, cinnamon and nutmeg and after pouring half the batter into the Bundt pan, you’ll sprinkle it over the batter evenly then add the rest of the batter before baking. After the cake cools then you can frost it. I used a pastry bag and made swaths of icing all over but you could also frost it with an offset spatula or just dust with powdered sugar if you prefer.
There is a little booze in the cake batter but if you really like that flavor, you could add some to the icing as well. If you don’t like it at all, you could just add rum extract to the cake batter instead or just use all vanilla. If you’re an egg nog lover, you’ll love this cake and please rate and review if you try it!
Vegan Eggnog Bundt Cake
12
servings15
minutes50
minutesThe most delicious and tender vegan egg nog Bundt cake with a little booze thrown in cause it’s the holidays!
Ingredients
- Cake
2 1/2 cups all purpose flour
1 1/4 cups vegan cane sugar
1/4 cup cornstarch
1 1/4 teaspoons Kosher salt
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup plain vegetable oil
1/3 cup vegan sour cream
1 tablespoon vanilla extract
1 tablespoon bourbon, rum or 1 teaspoon rum extract
1 1/2 cups vegan egg nog
1 tablespoon fresh lemon juice
- Cinnamon Swirl
3 tablespoons vegan cane sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
- Egg Nog Icing
1 1/4 cups powdered sugar
2 tablespoons vegan butter, room temperature
2 tablespoons vegan egg nog
cinnamon sugar to dust on top
Directions
- Preheat oven to 350° and butter or spray a Bundt cake pan then add a few tablespoons of flour and tap out the excess by tapping it upside down over the sink or a garbage can.
- Mix dry ingredients in the bowl of a stand mixer or in a large bowl using a hand mixer to combine and aerate for a minute. If mixing by hand, use a whisk. Add the oil, 1/3 cup vegan sour cream and 1/2 cup vegan egg nog and mix until combined on low speed. Scrape down bowl then continue to mix on medium speed for 1 minute.
- Mix the lemon juice into the remaining 1 cup egg nog and let it sit for a minute. Add the extract and bourbon and whisk to combine. Slowly add the remaining liquid to the mixture in the bowl on low speed then scrape the bowl down and mix for two minutes to combine. The great thing about this is because we use the reverse creaming method you can’t over mix this and make the batter tough because we coated all the flour with fat.
- Mix the cinnamon sugar swirl ingredients together in a small bowl. Pour half the batter into the prepared Bundt pan and tap on the counter to level it. Sprinkle the sugar mixture evenly over the batter then add the remaining batter on top and tap again to level it out and remove any large air bubbles. Bake for 45-55 minutes testing for doneness with a cake tester or toothpick which should come out clean. Cool completely.
- In a bowl, mix together the icing ingredients until smooth using a hand mixer or by hand. Using a piping bag or a plastic bag with the corner snipped off, pipe the icing in ribbons evenly over the cooled cake and sprinkle with cinnamon sugar if desired.
- Leftovers can be stored in the fridge or even frozen wrapped well.
Notes
- If you don’t use egg nog and opt for vegan milk, add another 1/2 teaspoon nutmeg to the cake batter.
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This was amazing. I had multiple people tell me that it wasn’t too sweet! My brother even gave me a hug it was so good lol. I don’t really like cake because it’s too dry but this was perfect. It was fun to make and so delicious. This recipe is an A+, so much so I’ve been requested to make another one!
That’s amazing! I’m so glad everyone loved it. That really made my day! Have a wonderful holiday and happy new year!
This was delicious! Even if you don’t like eggnog, or think you don’t, make this cake! We had to freeze half of it so we didn’t eat it all in one day.
I’m so glad you enjoyed it! Yes, freezing it is a great option and I did that as well to serve more on Christmas Day and it was perfect. Thanks again for the lovely review.
I had exactly a cup and a half of leftover eggnog so of course I had to make this cake! I did not have the sour cream so I substituted vegan yogurt and it worked beautifully. I had to use vegan milk for the frosting since I didn’t have quite enough eggnog but I just added a bit more nutmeg per the recipe notes. This cake is well spiced and goes great with a scoop of vegan vanilla ice cream.
I’m so glad you liked it and your substitutions worked! Vegan yogurt is a great sub and vegan milk for the frosting. So happy to be a small part of your holiday celebrations. Thanks for the lovely review!
I plan to bring this for our Christmas family gathering. If I bake the cake the day before (but do not frost), do I need to refrigerate it overnight or is it okay to cover and leave at room temp?
Hi there! For maximum freshness, I would wrap well and refrigerate overnight then frost the next day and serve at room temp. I hope you enjoy!