Vegan Egg Nog Cake
Prep time
Bake time
Total time
Below is the cake recipe from my cookbook Modern Vegan baking, you can also use my Best Vegan Vanilla Cake recipe if you prefer!
You will notice in the video I am building my cake in a cake ring, this is not 100% necessary, but helpful with a soft filled cake like this one. You can use a springform pan with the bottom removed if you do not want to purchase a professional bakery cake ring.
Serves: serves 10 people
  • For the cake recipe
  • Soy Milk 1½ cups (355ml)
  • White Vinegar 1½ Tablespoons
  • Vegan Butter ½ cup (113g)
  • Coconut Oil *Or any vegetable oil of your choice ½ cup (117ml)
  • Granulated Sugar 1¾ cup (350g)
  • Salt ½ teaspoon
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 3 cups (375g)
  • Baking Soda 2 teaspoons
  • For the egg nog buttercream
  • 1 recipe Buttercream of your choice *I recommend the American Style Buttercream *see note above in the text of the article
  • Ground Cinnamon ½ teaspoon
  • Nutmeg ¼ teaspoon
  • Cloves pinch
  • Brandy 1½ Tablespoons
  • Rum 1½ Tablespoons
  • For the egg nog custard:
  • Soy Milk 2¼ cup (533ml)
  • Granulated Sugar ¾ cup (150g)
  • Cornstarch 6 Tablespoons (50g)
  • Turmeric ⅛ teaspoon *optional for color
  • Vegan Butter 1½ Tablespoons (21g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Brandy 1½ Tablespoons
  • Rum 1½ Tablespoons
  • *For the Bavarian Cream variation
  • 1 cup SILK Heavy Whipping Cream *or 1 cup whipped cream of your choice
  1. Preheat the oven to 350°F
  2. Prepare your cake pans with pan grease and a parchment paper liner.
  3. First combine the coconut oil (*or vegetable oil of your choice) with the vegan butter together in a small sauce pot and gently melt over a medium heat.
  4. Combine the soy milk with the vinegar and let stand for 5 minutes to thicken.
  5. Add the vanilla extract to that and then add the melted vegan butter & coconut oil combination to the thickened milk mixture
  6. Sift all the dry ingredients together in a large mixing bowl, including the sugar.
  7. Pour the wet ingredients in and whisk smooth
  8. Divide the batter evenly between the 3-7" pans and bake immediately in the preheated oven for approximately 27-30 minutes or when you gently press the centers they are springy to the touch.
  9. Cool in the pans until you can safely touch without burning yourself then turn the cakes out onto a cooling rack to cool the rest of the way.
  10. Prepare the buttercream recipe of your choice *I recommend the American Style Buttercream as per the recipe on that blog post/recipe and at the last stage of mixing add the cinnamon, nutmeg, cloves, rum & brandy.
  11. Set aside.
  12. Once the cakes are completely cooled, begin to prepare the custard by combining the sugar & cornstarch with the soy milk and turmeric *if using* in a medium sauce pot, bring to a boil while stirring constantly.
  13. Once the mixture boils, remove from the heat and add the vegan butter, vanilla extract, rum & brandy and whisk smooth.
  14. If you are making the bavarian cream style filling, be sure to cool the custard all the way before folding in the whipped coconut cream.
  15. Build the cake as shown in the video
Recipe by Gretchen's Vegan Bakery at