Eggnog Bundt Cake (Vegan)
A warm and cozy, moist and tender holiday inspired bundt cake. It is easy to prepare, dairy and egg-free, the perfect addition to any dessert table.
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.