Eggnog Bundt Cake (Vegan)
This festive bundt cake is the ideal centerpiece for your holiday celebrations. It features a soft, tender crumb delicately flavored with ground nutmeg and creamy homemade vegan eggnog, then finished with a rich, sweet glaze infused with more eggnog and nutmeg. Each bite is fluffy, cozy, and bursting with seasonal spice. An incredibly easy, wonderfully delicious cake that is entirely dairy and egg-free certain to delight and impress at any holiday celebration.
What you will need:
This easy, festive dessert is made with pantry-friendly ingredients. I used homemade vegan eggnog for the cake, and the recipe is available on the website. You can use store-bought eggnog, but I can’t promise the same results. My homemade version is thicker, while store-bought varieties tend to have a thinner consistency. All other ingredients for this recipe can be found at your local grocery store.
Ingredients:
Eggnog Bundt Cake
- all-purpose flour
- baking powder
- baking soda
- cane sugar – I used Zulka Pure Cane Sugar
- apple cider vinegar
- vanilla extract
- plant based butter with salt – I used Earth Balance Vegan Buttery Sticks
- oil – I used light olive oil
- ground nutmeg
- ground allspice
- homemade vegan eggnog – please see recipe on the website
Eggnog Glaze
- powdered sugar – I used Zulka Pure Cane Powdered Sugar
- homemade vegan eggnog
- vanilla extract
- ground nutmeg
How to:
This recipe couldn’t be simpler, even if you decide to make homemade vegan eggnog. If you’re making your own, prepare the eggnog first—either using my recipe on the website or your favorite one. It can be made a day or two in advance, which will make the cake preparation day much easier.
Preheat the oven to 350 degrees and prepare a 12-cup bundt pan by greasing it thoroughly, then dusting it with flour. Be sure to coat all the crevices well and shake out any excess flour.
Start by mixing all the dry ingredients in a medium bowl— all-purpose flour, baking powder, baking soda, ground nutmeg, and allspice. Whisk them together until well combined, then set the bowl aside.
In a separate medium bowl, combine the butter, sugar, and oil. Using a handheld mixer, beat the mixture on medium-high speed for 2 to 3 minutes until it’s light and fluffy. Add the vanilla extract and apple cider vinegar, then continue to mix on medium-high speed for 30 more seconds.
Pour 1 cup of eggnog into the butter mixture and mix with a handheld mixer on medium speed for about 30 seconds. Add half of the dry ingredients and blend again on medium speed for 30 seconds. Pour in the remaining eggnog, mixing for another 30 seconds, then add the rest of the dry ingredients and blend just until the flour is fully incorporated.
Pour the batter into the prepared pan, smoothing the top so it’s even. Bake the bundt cake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then flip it onto a cooling rack. If it’s sticking, run a knife gently around the edges to loosen it. Invert the pan over the rack and let it sit for a few minutes so it can release on its own. Greasing and flouring the pan well beforehand helps ensure a smooth release.
To make the glaze, combine powdered sugar, eggnog, vanilla extract, and ground nutmeg in a small bowl. Whisk until the mixture is smooth and well blended.
Once the bundt cake has cooled to room temperature, it’s ready for glazing. Set the cake on a cooling rack positioned over a pan or cookie sheet to catch any drips. Pour the glaze evenly over the cake, ensuring it’s fully covered. I like to use some of the dripped glaze to go over it again for a thicker layer. Now the bundt cake is ready to slice and serve.
Store the bundt cake in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Eggnog Bundt Cake (Vegan)
Ingredients
Eggnog Bundt Cake
- 390 grams (3¼ cups) all-purpose flour
- 2¼ tsp baking powder
- ¾ tsp baking soda
- 350 grams (1¾ cup) cane sugar
- 84 grams (6 tbsp) plant based butter with salt – room temperature
- 90 grams (6 tbsp) oil – I used light olive oil
- 3 tbsp vanilla extract
- 2 cups eggnog -room temperature – I used my homemade vegan eggnog – please see recipe on the website
- 1 tbsp apple cider vinegar
- 1½ tsp ground nutmeg
- ¾ tsp ground allspice
Eggnog Glaze
- 180 grams (1½ cups) powdered sugar
- 3 tbsp eggnog – I used my homemade vegan eggnog – please see recipe on the website
- 1½ tbsp vanilla extract
- ¼ tsp ground nutmeg
Instructions
Eggnog Bundt Cake
- Preheat the oven to 350F and grease and flour a 12-cup bundt pan.
- Combine all of the dry ingredients in a medium bowl – flour, baking powder, baking soda, ground nutmeg and allspice. Whisk the ingredients together and set the bowl aside.
- Add the butter, oil and sugar to a medium bowl. Using a handheld mixer, blend the ingredients together at medium-high speed until light and fluffy – 2 to 3 minutes.
- Add the vanilla extract and vinegar to the butter mixture. Using the handheld mixer, blend the ingredients together at medium-high speed for about 30 seconds.
- Add half of the eggnog to the butter mixture. Blend with the hand mixer at medium speed for 30 seconds. Add half of the dry ingredients to the bowl and blend at medium speed for 30 seconds. Add the rest of the eggnog and blend for 30 seconds at medium speed. Add the rest of the dry ingredients and blend at medium speed just until all of the flour is incorporated.
- Pour the batter into the prepared bundt pan, making sure to gently spread it out evenly on top. Bake the bundt cake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Once out of the oven. allow the cake to rest in the pan for 15 minutes. Turn the cake out onto a cooling rack. If the cake does not want to release right away, leave the pan inverted over the cooling rack and give it a few minutes to release on its own.***It is important you allow the cake to cool a bit before turning it out, but don't let it cool too much. If it is too warm or has cooled too much when you are ready to remove it from the pan, you may not get a clean release.
Eggnog Glaze
- Add all of the ingredients to a small bowl – powdered sugar, eggnog, vanilla extract and ground nutmeg. Whisk until well combined and smooth.
- Once the bundt cake has cooled to room temperature, it can be glazed. Place a cooling rack over a cookie sheet or pan and place the bundt cake on the cooling rack. Pour the glaze over the cake, making sure the whole cake gets covered. ***I reglazed mine with the drippings from the 1st glazing to give it thicker layer of glaze.
- The bundt cake is ready to slice and serve.
- Store the bundt cake in an airtight container at room temperature.
