vegan eggnog cake

Growing up, eggnog was never a part of my family’s Christmas food traditions. I always thought the stuff was weird and dangerous because of all the raw eggs. The first time I had eggnog I must have been 18 or 19 and it was a pasteurized version from a carton. Completely safe, right? Not at all. My youthful suspicions proved to be true, as I discovered eggnog is dangerously addictive. All that sugar, nutmeg, and milk fat is a recipe for trouble.  

Now when the holidays roll around, I reach for So Delicious’ vegan coconut milk eggnog. It’s creamy and sweet, but a tad less rich, yet more filling. It’s great in french toast and pancake batter and even better in this vegan coffee cake, which will make a perfect addition to your Christmas brunch spread. 

vegan eggnog cake

Vegan Eggnog Cake
Serves 8
The perfect holiday coffee cake.
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Prep Time
30 min
Cook Time
55 min
Total Time
1 hr 25 min
Prep Time
30 min
Cook Time
55 min
Total Time
1 hr 25 min
For the cake
  1. 2 1/2 cups all purpose flour
  2. 2 teaspoons baking powder
  3. 1 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 3/4 cup sugar
  6. 1 cup So Delicious coconut milk vegan eggnog, almost at room temperature
  7. 1 tablespoon apple cider vinegar
  8. 1/2 cup applesauce
  9. 1/4 cup melted coconut oil
  10. 1/2 teaspoon nutmeg
  11. 1 teaspoon vanilla
  12. 2 tablespoons rum or bourbon (optional)
For the streusel topping
  1. 3 tablespoons dark brown sugar
  2. 3 tablespoons coarsely chopped slivered almonds
  3. 2 tablespoons cornstarch
  4. 1 tablespoons all purpose flour
  5. 1/4 teaspoon cinnamon
  6. 1/4 teaspoon nutmeg
  7. 3 tablespoons coconut oil (in solid state)
For the eggnog glaze
  1. 1 tablespoon cornstarch
  2. 3 tablespoons powdered sugar
  3. 2 teaspoons vegan eggnog
Instructions
  1. Set the rack to the middle of the oven. Then preheat oven to 350 degrees.
  2. Grease a 9x5 loaf pan.
Make the streusel topping
  1. Add the dark brown sugar, almonds, cornstarch, flour, cinnamon, and nutmeg to a small bowl and stir with a fork to combine.
  2. Using your fingers, cut in the coconut oil, until it resembles a very coarse meal. Set aside.
Prepare the cake batter
  1. In a large mixing bowl stir together the flour, baking powder, baking soda, salt and sugar.
  2. In a separate bowl, whisk together the vegan eggnog, apple cider vinegar, and applesauce. Let stand 5 minutes.
  3. Then stir in the vanilla and rum or bourbon.
  4. Warm the coconut oil in the microwave for about 30 seconds. Then stir into the eggnog mixture.
  5. Slowly pour the wet ingredients into the dry ingredients and beat with an electric mixer until just combined.
  6. Pour the batter into the prepared ban. Sprinkle the streusel mixture on the top and bake for 45-50 minutes or until a knife inserted in the center comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for 5 minutes.
  8. Then move to wire rack to cool for about 30 minutes more.
  9. Make the eggnog glaze by whisking together the cornstarch, powdered sugar, and vegan eggnog.
  10. Drizzle glaze over the slightly warm cake.
  11. Serve immediately.
Notes
  1. This cake can also be made in a 9-inch springform pan or a 9x9 square baking dish. Just reduce the baking time to 30-35 minutes.
Dani On The Brink http://danionthebrink.com/
 
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