Amazing 1 Vegan Eggnog Cake With Buttercream

Oh my gosh, the holidays are here, and you know what that means—cravings for rich, spiced, cozy desserts! But if you’re navigating the world of plant-based baking like I am, finding that perfect festive flavor that doesn’t taste like a cardboard substitute can be a mission. Well, stop everything! I’ve finally nailed it. This is, without a doubt, the ultimate moist Vegan Eggnog Cake With Buttercream you will ever taste. It’s the very best part of the season in a slice, and it reminds me of those amazing holiday bakes I used to dream about making.

When I first tried to veganize eggnog flavors, it felt like something was missing—that warm, creamy depth. But after tweaking the spices and finding the perfect balance of apple and plant milk, boom! It tastes just like that cozy holiday drink, only in cake form. It’s surprisingly quick to throw together, too. If you love festive bakes, you should definitely check out my vegan funfetti cake, but this eggnog version really hits different this time of year. It’s so good, it even inspired me to make some eggnog cheesecake bars last month!

Why This Vegan Eggnog Cake With Buttercream Recipe Shines

Seriously, this cake works magic without using a single drop of dairy or egg. It holds up beautifully, which is half the battle with plant-based baking! I’m so excited to share the parts that make this Vegan Eggnog Cake With Buttercream truly special.

• It’s incredibly moist—the applesauce keeps everything tender!
• The spice blend gives you that authentic, warm holiday eggnog flavor.
• Nope, you don’t need tricky substitutes; everything is straightforward.

It’s the perfect centerpiece for any gathering. If you need other great vegan bakes, my cinnamon banana cake is another showstopper!

Gathering Ingredients for Your Vegan Eggnog Cake With Buttercream

Okay, pulling together the elements for this Vegan Eggnog Cake With Buttercream is half the fun! You’ll notice we rely on applesauce for that egg replacement magic, and the vegan eggnog itself is the star, bringing all those creamy spices right into the crumb. Also, pay close attention to the butter—it needs to be softened for both the cake and the frosting, otherwise, you won’t get that beautiful whipped texture we’re aiming for.

I always check my pantry twice to make sure I have enough spice when I’m making an eggnog recipe. If you want to see my absolute favorite frosting base recipe, check out my guide on the best buttercream frosting; it’s fantastic for tweaking!

For the Vegan Eggnog Cake Batter

Measure these out carefully! We aren’t sifting the flour here, just whisking everything nice and gently to keep things light.

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegan butter, softened
• 1/2 cup unsweetened applesauce
• 1/2 cup unsweetened plant milk (soy or almond recommended)
• 1/4 cup vegan eggnog
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract (optional)
• 1/4 teaspoon ground nutmeg

For the Vegan Buttercream Frosting

Remember, the vegan butter for the frosting absolutely needs to be softened. If it’s still cold, your buttercream will look lumpy, and nobody wants lumpy frosting!

• 1/4 cup vegan butter, softened
• 2 cups powdered sugar
• 1/4 cup vegan eggnog
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions for the Vegan Eggnog Cake With Buttercream

Follow these steps closely, and you’ll have the most amazing, perfectly spiced Vegan Eggnog Cake With Buttercream ready in under an hour of active time! It’s all about managing your time while the oven heats up and making sure we treat that batter gently. If you’re super curious about that eggnog flavor, you should sneak a peek at my creamy homemade vegan eggnog recipe for inspiration!

Preparing the Cake Batter

First things first, get that oven preheated to 350°F (175°C) and make sure your 8-inch round cake pan is greased really well and floured. We don’t want any sticking drama later!

In a medium bowl, just give your dry things—the flour, baking powder, soda, and salt—a quick whisk. Set that aside; it’s waiting patiently.

Now for the big bowl: cream that sugar and the softened vegan butter until it looks light and fluffy—you know, like pale ribbons forming. Then, beat in the applesauce until it disappears seamlessly.

In a small cup, mix your liquid treasures: the plant milk, the 1/4 cup of vegan eggnog, the vanilla, and that optional rum extract, plus the nutmeg. Mix that up.

This is the crucial part where patience pays off! You need to alternate the dry mix and the wet mix into your butter mixture. Start with the dry, then add some wet, some dry, some wet, and finish with the dry ingredients. Mix only until you just don’t see streaks anymore. Trust me, overmixing means a tough cake, and we want tenderness here!

Finally, pour all that lovely batter into your prepared pan. It should look perfectly smooth.

Baking and Cooling the Vegan Eggnog Cake

Pop that pan into the oven for about 30 to 35 minutes. You’ll know it’s done when a toothpick inserted right into the center pops out completely clean. No wet batter clinging to it!

Seriously resist the urge to touch it too soon! Let the cake cool right there in the pan for a good 10 minutes. This stabilizes it. After that, flip it out gently onto a wire rack to cool completely. If you frost it warm, the whole thing turns into a soupy mess!

Making and Applying the Vegan Buttercream

While that cake cools down, let’s whip up the frosting. Beat that 1/4 cup of softened vegan butter until it’s smooth—you want zero lumps before you start adding sugar.

Now, take your time adding the powdered sugar, alternating spoonfuls with the 1/4 cup of vegan eggnog and vanilla extract. If you dump it all at once, you’ll be wearing sugar all over your kitchen, I promise!

Keep beating it until it’s perfectly smooth and looks luscious. If it seems way too soft (maybe your kitchen is warm!), pop it in the fridge for about 15 minutes to firm up just a bit. Once the cake is completely cool—I mean 100% cool—slather that gorgeous Vegan Eggnog Cake With Buttercream all over the top and sides!

Expert Tips for the Perfect Vegan Eggnog Cake With Buttercream

I’ve fiddled with this recipe so many times, and I learned a few tricks the hard way so you don’t have to! Following the notes from the original recipe card helps a ton, but here are my personal must-dos for the best Vegan Eggnog Cake With Buttercream experience.

For the deepest cozy factor, I follow the advice to increase the ground nutmeg to a full 1/2 teaspoon if you really want that strong, authentic eggnog punch. Don’t be shy with the spice!

If you can’t find rum extract, don’t stress! I often swap it out for 1/2 teaspoon of dark rum mixed straight into the wet ingredients—it adds a lovely warmth. Also, if you have any spare time, chilling your frosting for 15 minutes before you start spreading makes a HUGE difference in getting clean, beautiful swipes on your cake.

If you’re looking for other spiced vegan treats, my vegan apple cinnamon crumble bread is another must-try!

Ingredient Substitutions and Flavor Adjustments

I know baking vegan is sometimes about making do with what you have on hand, so let’s talk substitutions! Don’t panic if you hit a snag with one of the ingredients down the line. Most of the time, the core structure of this cake is pretty forgiving, especially since we’re using applesauce for binding.

The big question I always get is about that little kick from the rum extract. Honestly, you can totally skip it if you need to. The cake is still wonderfully spiced with the nutmeg and the general flavor of the eggnog. If you want that depth, though, just mix 1/2 teaspoon of dark rum—if you happen to have some lying around—right into your wet ingredients. It blends right in!

When it comes to the plant milk, it really depends on what you have and what flavor profile you prefer. I mentioned soy or almond—that’s because they tend to be a bit creamier and less watery than some rice milks, which helps the texture.

If you find yourself out of vegan butter for the frosting, you can try my conversion chart for easy vegan chocolate bread; often, a firm vegan shortening works in a pinch for structure, though you’ll lose some of that rich buttery flavor. Sometimes we just have to improvise, right?

Storage and Serving Suggestions for Your Vegan Eggnog Cake

You’ve made this gorgeous Vegan Eggnog Cake With Buttercream, so let’s make sure it stays perfect! Because we’re working with a luscious vegan buttercream, the best place to keep leftovers—if you even have any—is the fridge. Pop it in an airtight container, and it should be great for several days.

When you pull it out to enjoy later, please let it sit on the counter for at least 30 minutes before slicing. Frosting gets hard when cold! For serving, I love dusting the top right before serving with just a pinch of extra ground nutmeg or maybe some festive vegan sprinkles. It just pops!

If you need another moist, amazing recipe for your holiday table, you absolutely have to try my vegan chocolate bourbon banana bread!

Frequently Asked Questions About Making Vegan Eggnog Cake

It’s totally normal to have a few questions when you venture into new baking territory, especially with vegan recipes! I’ve gathered the ones I get asked most often about balancing that spice and getting the texture just right in this lovely cake.

If you’ve loved this recipe and want another simple, crowd-pleasing vegan bake, check out my vegan banana oatmeal sheet cake recipe—it’s fantastic for breakfast or dessert!

Can I make this cake without rum extract?

Oh absolutely, yes! The rum extract is just a little something extra to give you that classic spiked eggnog flavor, but it’s totally optional, and the cake is wonderful without it! If you really miss that depth, you can mix 1/2 teaspoon of dark rum—if you have any—right into your liquid ingredients. If not, just leave it out. The nutmeg and the vegan eggnog will still give you that beautiful holiday taste!

What is the best plant milk to use for this vegan cake?

This is where personal preference comes in, but for this recipe, you want something relatively creamy so it mimics dairy milk well. I always recommend either soy milk or almond milk. They both provide a nice consistency that mixes well with the applesauce and doesn’t overpower the spices! Avoid anything too thin, like plain rice milk, if you can.

How do I prevent the vegan buttercream from becoming too soft?

This happens often, especially if your kitchen is on the warmer side! The key is the temperature of the vegan butter you start with. It needs to be softened, not melty. If you whip it up and it looks too sloppy to handle, just quickly pop the bowl into the fridge for about 15 minutes. That little chill time will firm up the fats just enough so you can spread it smoothly onto your cooled cake without it running everywhere. Easy fix!

Estimated Nutritional Snapshot for Vegan Eggnog Cake With Buttercream

I always feel better baking when I have a general idea of what’s in the finished product! Remember, these numbers for the Vegan Eggnog Cake With Buttercream are estimates, and they change depending on the exact brands of vegan butter and eggnog you stock in your kitchen.

But generally speaking, here’s the breakdown per slice:

• Calories: Around 380
• Fat: About 18g
• Carbohydrates: Roughly 55g
• Sugar: Closer to 45g
• Protein: A humble 3g

It’s a treat, for sure! If you’re interested in how much sugar is naturally occurring versus added, you might enjoy reading up on the sugar content in fruits here: the surprising sugar content of fruits exposed.

Share Your Experience Making This Vegan Eggnog Cake With Buttercream

Now it’s your turn! I’ve poured all my best tips and all the love I have for this plant-based holiday bake into this recipe for the Vegan Eggnog Cake With Buttercream.

I can only share my kitchen secrets, but you are the one who brings it to life! Did you increase the nutmeg? Did you decide to skip the rum extract? Did your buttercream come out perfectly fluffy on the first try?

Please, don’t be shy! You absolutely have to come back here and leave a rating and share your results in the comments below. I read every single one, and it honestly makes my day to hear how your baking adventure went. Tell me what you served it with, or if you tried any fun garnishes!

If you are still in the holiday baking mood and haven’t tried the gooey goodness of my suggested vegan eggnog cheesecake bars yet, I highly recommend adding that to your list next!

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