Vegan Eggnog Cake

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Last updated on December 15th, 2020

If there is one food or drink that makes me think about the holiday season, it’s most definitely eggnog. I loved it as a kid, and as an adult it’s become a yearly tradition for me to enjoy a nondairy, spiked cup of ‘nog while decorating our tree. Thankfully there are some good dairy free options for us these days, and this Vegan Eggnog Cake is one my favorite ways to enjoy it.

Vegan Eggnog Cake

This is a soft, sweet, decadent dessert that’s simple to make and full of plenty of cinnamon, nutmeg, and ginger flavor. It’s topped with a sugary eggnog drizzle, and the whole family loves it. We like to take it over the top and pair it with a scoop of vegan vanilla ice cream. Holiday perfection.

Dairy Free Eggnog

My current favorite vegan eggnog is by Califia Farms. It’s an almond milk base, and while it’s not as thick and creamy as traditional eggnog, the spices and flavor are right on point. The holiday nog creamer from Nut Pods will also work in this, and for a nut free option you can try the soy based Nog from Silk.

5 from 2 votes

Vegan Eggnog Cake

If you love eggnog, you'll love this vegan eggnog cake. All the flavors of the holiday season in a delicious moist cake, topped with a sweet eggnog drizzle. Loved by the whole family!
Servings 12
Prep Time 10 mins
Cook Time 45 mins
20 mins


For the cake

  • 2 cups all purpose flour
  • 1 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter melted (I used Earth Balance buttery spread)
  • 2/3 cup vegan eggnog I used So Delicious
  • 1 teaspoon vanilla extract
  • 3/4 cup vegan vanilla yogurt

For the eggnog drizzle

  • 1 cup powdered sugar
  • sprinkle of cinnamon
  • 1/4 cup vegan eggnog


  • Preheat your oven to 350°F, and spray or grease a bundt cake pan.
  • In a large bowl, combine your dry ingredients. Create a well in the center, and add in your wet ingredients. Mix well.
  • Pour batter into prepared pan and bake for about 45 – 50 minutes, or until cake tester comes out clean.
  • Leave the cake in the pan and cool it on a wire rack for 20 minutes.
  • Carefully remove the cake from the pan by turning it upside down on to your serving dish or cake stand. Allow to cool completely, uncovered.

Make the drizzle

  • Add your ingredients into a large bowl, and whisk until smooth.
  • Drizzle it over the cooled cake, and enjoy!
Calories: 284kcal
Course: Dessert
Cuisine: American


Calories: 284kcal | Carbohydrates: 51g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 193mg | Potassium: 54mg | Fiber: 1g | Sugar: 34g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg

Did you make this Vegan Eggnog Cake?

Please let me know how it turned out for you! Leave a comment below, rate the recipe, tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don’t forget to pin it for later!

Join the Conversation

  1. The yogurt is it 3/4 cup or 3/4 of small container?

    1. Milk Free Mom Author says:

      Hi Dawn, it’s 3/4 cup. I’ve corrected the typo, thanks for asking!

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