Vegan Eggnog Cake

 Not everyone loves eggnog. I am not one of those people! I LOVE it. I get giddy waiting for the grocery store to begin stocking my favorite holiday drink. How lucky we are that most stores now carry a vegan version!! Miracles happen everyday, y'all! Even if you don’t love to drink eggnog, I’m going to go out on a limb and say I think you still may love this cake. My eggnog hating husband went back for seconds. It’s the perfect mix of buttery vanilla, nutmeg, and a touch of bourbon in the frosting for an added noggy kick. If you want to leave out the bourbon, go ahead, it will still be delicious! This holiday season you can have your nog, and eat it too!

Not everyone loves eggnog. I am not one of those people! I LOVE it. I get giddy waiting for the grocery store to begin stocking my favorite holiday drink. How lucky we are that most stores now carry a vegan version!! Miracles happen everyday, y'all! Even if you don’t love to drink eggnog, I’m going to go out on a limb and say I think you still may love this cake. My eggnog hating husband went back for seconds. It’s the perfect mix of buttery vanilla, nutmeg, and a touch of bourbon in the frosting for an added noggy kick. If you want to leave out the bourbon, go ahead, it will still be delicious! This holiday season you can have your nog, and eat it too!

Ingredients:

  • 2 1/2 cups all purpose white flour

  • 1 1/2 cups sugar

  • 1 tablespoon baking powder

  • 1 teaspoon ground nutmeg

  • 1 teaspoon salt

  • 1 1/4 cup aquafaba (whipped chickpea liquid)

  • 1 cup vegan eggnog

  • 2 teaspoons vanilla extract

  • 1 1/4 cup vegan butter

Buttercream:

  • 1/2 cup vegan butter

  • 1/2 cup shortening

  • 3 cups powdered sugar

  • 2 tablespoons bourbon (optional)

  • 1 1/2 teaspoons cinnamon

  • 1 teaspoon ground nutmeg

  • 1 teaspoons vanilla extract

  • 2-3 tablespoons eggnog

Instructions:

preheat oven to 350 degrees

  1. Prepare (2) 8 inch cake pans by first coating with a thin layer of vegan butter, then lightly dusting pans with flour.

  2. Prepare the aquafaba according to instructions. (follow link to recipe and instructions)

  3. In the bowl of your stand mixer, or a large bowl if using a hand mixer, whisk together all of your dry cake ingredients.

  4. In a separate bowl, gently whisk together 1/2 cup of the eggnog with the aquafaba and vanilla, careful not to over mix and fully deflate the aquafaba.

  5. Add the butter, and the other 1/2 cup of eggnog into the flour mixture. Cream on medium speed for a few minutes.

  6. Slowly add the aquafaba mixture into the flour mixture, and mix until all ingredients are well incorporated.

  7. Evenly divide batter between the 2 prepared pans and bake cakes for 40 - 45 minutes, or until a toothpick inserted in the center comes out clean.

  8. Allow cakes to cook in the pans on a cooling rack for about 20 minutes.

  9. While cakes are cooking prepare the frosting by mixing together the butter and shortening in your stand mixer or using an electric hand mixer. Add in the vanilla, spices, and bourbon and continue mixing until well incorporated. Slowly begin beating in the powdered sugar. The frosting should be pretty stiff. Begin adding just enough eggnog to thin the frosting enough to easily spread on the cake. ( if you leave out the bourbon, you will need a little extra eggnog)

  10. Once cakes have cooled for 20 minutes, turn them out onto the cooling rack to cool completely. Once cakes are completely cooled, begin frosting by adding a layer of buttercream on one cake layer, and spreading evenly to the edges. Place other cake layer on top and cover the cake with remaining buttercream.

  11. Store cake in the refrigerator and serve at room temperature.