Eggnog Bundt Cake
Cakes
-
December 15, 2022

Eggnog Bundt Cake

Dairy-Free
Egg-Free
Vegan

The perfect seasonal taste of Eggnog, with hints of cinnamon and nutmeg, is baked into a moist and flavorful bundt cake with eggnog buttercream. This year, you won't feel naughty because this eggnog bundt cake is entirely dairy and egg-free.

Eggnog Bundt Cake

The perfect seasonal taste of Eggnog, with hints of cinnamon and nutmeg, is baked into a moist and flavorful bundt cake with eggnog buttercream. This year, you won't feel naughty because this eggnog bundt cake is entirely dairy and egg-free. 


Believe it or not, I have NEVER tasted Eggnog before! Then after my egg allergy developed, it became impossible until Silk came out with a dairy and egg-free Eggnog for all to enjoy! This Eggnog is creamy, smooth, and delicious. 


INGREDIENTS FOR EGGNOG BUNDT CAKE

Cake Flour

Baking Powder

Nutmeg

Salt

Granulated Sugar

Dairy-free Butter

Aquafaba, measured then whipped

Vanilla Extract

Silk Eggnog

Dairy-free Sour Cream


HOW TO MAKE EGGNOG BUNDT CAKE

  • Preheat the oven to 325 degrees F and grease a bundt pan. 
  • In a separate bowl, whisk the dry ingredients: cake flour, baking powder, nutmeg, and salt.
  • In a stand mixer, beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
  • Measure out the aquafaba and then whip using a hand mixer until entirely foamy and stiff peaks form.
  • Add the whipped aquafaba and vanilla extract to the stand mixer until combined.
  • Alternate adding the flour mixture and Eggnog, starting and ending with the flour.
  • Fold in the dairy-free sour cream.
  • Pour batter into greased bundt pan and bake for approximately 50 minutes or until a toothpick comes out clean.
  • Allow the cake to cool completely in the pan before flipping.


INGREDIENTS FOR EGGNOG BUTTERCREAM

Dairy-free Butter

Powdered Sugar, sifted

Silk Eggnog

Cinnamon

Nutmeg


HOW TO MAKE EGGNOG BUTTERCREAM

  • Beat the butter until smooth, for about 2 to 3 minutes. Scrap the bowl.
  • Add the sifted powdered sugar and mix until combined.
  • Mix in the cinnamon and nutmeg.
  • Slowly mix in the Eggnog and continue mixing until smooth, another 2 to 3 minutes. 
  • Add to bundt cake.


HOW TO STORE EGGNOG BUNDT CAKE

Keep your prepared bundt cake in a sealed or airtight container.


Your bundt cake will keep fresh for about 2 to 3 days.


If you feel festive this holiday season, this cake is for you! Everyone can enjoy a glass of Eggnog paired with this Eggnog bundt cake and not worry about eggs or dairy! 

More Holiday Recipes to Try:

White Chocolate Cranberry Cupcakes

Gingerbread Cake

White Chocolate Peppermint Sugar Cookies

Chocolate Crinkle Cookies

Eggnog Bundt Cake

Eggnog Bundt Cake

The perfect seasonal taste of Eggnog, with hints of cinnamon and nutmeg, is baked into a moist and flavorful bundt cake with eggnog buttercream. This year, you won't feel naughty because this eggnog bundt cake is entirely dairy and egg-free.

Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
60 mins
Yield:
14 servings
Author:
Paige Musser

Ingredients

Eggnog Bundt Cake:

  • 2 1/4 cups cake flour
  • 2 tsp baking powder
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup dairy-free butter, room temperature
  • 1/3 cup aquafaba, measured then whipped (chickpea liquid)
  • 1 cup dairy-free Eggnog (Silk)
  • 1/4 cup dairy-free sour cream

Eggnog Buttercream:

  • 1 cup dairy-free butter
  • 3 cups powdered sugar, sifted
  • 1/4 cup dairy-free Eggnog (Silk)
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

Eggnog Bundt Cake:

  1. Preheat the oven to 325 degrees F and grease a bundt pan. 
  2. In a separate bowl, whisk the dry ingredients: cake flour, baking powder, nutmeg, and salt.
  3. In a stand mixer, beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
  4. Measure out the aquafaba and then whip using a hand mixer until entirely foamy and stiff peaks form.
  5. Add the whipped aquafaba and vanilla extract to the stand mixer until combined.
  6. Alternate adding the flour mixture and Eggnog, starting and ending with the flour.
  7. Fold in the dairy-free sour cream.
  8. Pour batter into greased bundt pan and bake for approximately 50 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool completely in the pan before flipping.

Eggnog Buttercream:

  1. Beat the butter until smooth, for about 2 to 3 minutes. Scrap the bowl.
  2. Add the sifted powdered sugar and mix until combined.
  3. Mix in the cinnamon and nutmeg.
  4. Slowly mix in the Eggnog and continue mixing until smooth, another 2 to 3 minutes. 
  5. Add to bundt cake.

Recipe Notes