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Vegan Eggnog Cake

Vegan Eggnog Cake


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Layers of vegan eggnog cake combined with a creamy vegan buttercream frosting make this the perfect show-stopping cake for the holidays! The cake is moist, packed with warming holiday spices and not overly sweet like some cakes.

Vegan Eggnog Cake

If you are unfamiliar with eggnog, it is basically a rich, chilled and sweetened drink traditionally made with milk, cream, sugar, and whipped eggs consumed during the holiday season. In the past, alcohol was often added to it as a key ingredient. However, this recipe is completely dairy-free, alcohol-free and eggless!

Vegan Eggnog Cake

I actually didn’t know much about eggnog until I was in college. My parents never got them since they cooked mainly Chinese and Vietnamese cuisines and do not like to branch out. The first time I had eggnog, I thought it was too sweet for me to have and I didn’t like how creamy it was (don’t mind me, I was not too expanded on the beverage category as a kid). However, over time, I came to love it and look forward to it every Christmas. There is something so comforting and warming about eggnog when it is served warm instead of cold during the holiday season.

This is what this cake is like, packed with eggnog flavor but made completely vegan. No one would even know that this cake is vegan at all.

Vegan Eggnog Cake
Vegan Eggnog Cake

Here is an overview of this Vegan Eggnog Cake.


Flour: To make this cake gluten-free, you can substitute it with Bob Red Mill’s 1:1 gluten-free flour, same amount.

Sugar: To make it refined sugar-free you can use coconut sugar. I would not recommend using maple syrup as this would change the over amount of weight ingredients to dry ingredients.

Vegan Eggnog: I used store-bought vegan eggnog but you can also make your own vegan eggnog!

Coconut Oil: I used unrefined coconut oil but you can use refined coconut oil if you prefer a less coconuty taste. If you do not have coconut oil, substitute the same amount with unsalted, vegan butter.

Apple Cider Vinegar: This is essential as it will make the buttercream for the cake, making it rich and moist.

Vegan Eggnog Cake
Vegan Eggnog Cake


What should I do if my batter is too wet or not baked through?
This might happen if you did not weigh the ingredients correctly. This happens to me sometimes too when I get lazy and do not use a scale. If this happens to you, add 1 tablespoon of flour at a time until the batter is a little thicker.

If you measure the ingredients and find that the batter is taking longer to bake than the indicated timeframe, it might just be an oven temperature difference. Bake the cake for an additional 5 minutes or until the cake is baked, covering the top as needed with aluminum foil to prevent the top from over-browning.

Can I make this vegan eggnog cake gluten-free?
Yes! Substitute the regular flour with an equal amount of gluten-free flour.

How do I store this cake? Can I freeze it?
Store the cake in an airtight container to prevent the cake from drying out in the fridge or freezer. When you want to have it, defrost the cake by placing it on your counter for a few hours.

If you like this Vegan Eggnog Cake, you might also like to try:
Vegan Mini Vanilla Cakes
Vegan Chocolate Lilac Cake
Vegan Grapefruit Yogurt Cake

I cannot wait for you to try this Vegan Eggnog Cake! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know you like it! Happy Baking!

Vegan Eggnog Cake

Vegan Eggnog Cake

Layers of vegan eggnog cake combined with a creamy vegan buttercream frosting make this the perfect show-stopping cake for the holidays! The cake is moist, packed with warming holiday spices and not overly sweet like some cakes.

  • Author: Helen Au
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Sweets
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan




520g (2 cups + 1 tbsp) vegan eggnog, warmed

20g (1 ½ tbsp) apple cider vinegar

420g (3 ⅓ cups) all-purpose flour

300g (1 ½ cups) cane sugar

9g (1 tbsp) baking powder

3g (1 tsp) baking soda

3g (1 tsp) ground cinnamon

3g (1 tsp) ground nutmeg

½ tsp fine sea salt

160g (⅔ cups) unrefined coconut oil, melted

15g (1 tbsp) pure vanilla extract


Vegan Buttercream Frosting

230g (1 cup) unsalted, vegan butter, room temperature

400g (4 cups) powdered sugar

½ tsp ground cinnamon

5g (1 tsp) pure vanilla extract


  1. Preheat the oven to 350F (180C). Line three 6-inch cake pans with cake liners or brush them with some melted coconut oil or vegan butter.

Keywords: vegan eggnog, eggnog cake, christmas cake, holiday cake

Did you make this recipe?

Share a photo and tag me on Instagram @_withhelen. I can’t wait to see what you’ve made!

Vegan Eggnog Cake

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