If you love eggnog, my vegan eggnog Bundt cake is about to become your new holiday tradition. I’ve always been an eggnog person as it’s one of those nostalgic flavors that instantly drops me right back into childhood Christmas memories. And luckily, vegan eggnog has come a long way. Whether you’re team oat, soy, almond, or coconut, there’s something for everyone now (even if a few do have that signature “bubblegum” note!).
This festive cake starts with my go-to vegan yellow cake base, but I’ve dressed it up for the season with rich eggnog, warming spices, and a ribbon of cinnamon-nutmeg sugar running through the center. Then it’s finished with a creamy eggnog icing that melts into all the beautiful grooves of the Bundt. It’s simple, cozy, and so full of holiday flavor.
Why my recipe works
Instead of just swapping in vegan eggnog for milk, I wanted a cake that actually tasted like eggnog. Since nutmeg is the real flavor you associate with eggnog, I knew the batter alone might not give the cake enough of that holiday punch. So the cinnamon-nutmeg swirl was born and it completely transforms each bite.
The base itself uses the “reverse creaming method,” which is one of my favorite baking tricks. Rather than creaming butter and sugar first, you start by coating the dry ingredients with fat. This prevents gluten from forming and creates an ultra-tender, moist crumb that’s virtually impossible to overmix. Perfect for a Bundt cake where texture really matters.
One thing I love about this recipe is that it doesn’t rely on special egg replacers. Instead, a combo of vegan sour cream and vegan eggnog brings all the moisture and richness you need. I usually reach for Tofutti sour cream, and I tested this cake with Trader Joe’s O’Nog (oat-based), but use whichever brands you love. If you’re using plain nondairy milk instead of eggnog, just bump up the nutmeg by about 1/2 teaspoon so you still get that classic holiday flavor.
How to make the cinnamon swirl
The swirl is incredibly easy, just mix sugar, cinnamon, and nutmeg together. Pour half the batter into your greased Bundt pan, sprinkle the spiced sugar evenly over the top, and add the rest of the batter. When it bakes, you get a gorgeous fragrant stripe that cuts through the cake.
Once the cake cools completely, finish it with the eggnog icing. I piped mine using a pastry bag to create swoops across the ridges, but an offset spatula or even a simple dusting of powdered sugar works beautifully too.
I do add a splash of booze to the batter, just enough to give the cake that classic holiday warmth. If you want a stronger flavor, add some to the icing as well. Not into alcohol? Just use rum extract or stick with vanilla. The cake is still packed with festive flavor.
This vegan eggnog Bundt cake is everything I love about holiday baking as it’s simple, festive, and full of cozy nostalgia. It’s the kind of cake that looks impressive on the table but comes together with everyday ingredients and a few seasonal twists. Whether you serve it at a holiday party, bring it to a cookie swap, or slice it with a cup of coffee on a quiet December morning, it delivers that unmistakable eggnog magic in every bite. I hope it becomes one of your go-to traditions, and if you try it, don’t forget to rate and review so more people can find 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!
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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!
Just following up after making this for Christmas. The flavoring of this cake is soooooo good! THe balance of cinnamon and nutmeg and vanilla is perfect. I had several people tell me how good it was and they couldn’t believe it was vegan! I made the day before and wrapped cake well and refrigerated as recommended. The cake doesn’t rise a lot so it’s not as high as my usual Bundt cakes, just fyi. I used a bit of Capt Morgan’s spiced rum in the icing – yuuuuumm! I did have to add some extra powder sugar to thicken the icing and then I refrigerated the icing b4 piping it on, otherwise I thought it would be too runny. Would definitely make this again. If I have any left after tomorrow, I’ll freeze the slices but not sure if there will be any left.
Love that when no one knows it’s vegan! Thanks for the very thoughtful review. Happy holidays!
Could I make this as a loaf?
Hi there! This recipe makes more batter than a standard loaf pan can hold I feel. I’d recommend using two loaf pans, filling each about 2/3 full, or one extra-large loaf pan (about 10×5 in size) if you have one. Bake at the same temperature and start checking for doneness around 50-55 minutes. Hope it works and happy holidays!
Loved this recipe! Made it for a dinner party and it was a hit! I used Califia Farms Holiday Nog and doubled the rum extract(accidentally but it was very good, so I would do it again) Baked middle rack for 45 minutes and it was perfect! Thanks again😊🎄
So glad you enjoyed it! Thanks so much for the lovely review.