Vegan Eggnog Pound Cake
Before I post a recipe, it has to be tasty—the fact that it's vegan or veggie is a bonus on top of that. This version has the moist texture of a pound cake, nothing on the bad list, and is absurdly easy to make. I've baked it in both a standard bundt pan and tray of mini bundts.
While I made this with cognac, I'm sure any nog-compatible booze will do. One of my pantry staples is a mini bottle of Courvoisier which contains about 3 1/2 tablespoons, perfect for recipes.
Prep time 10 minutes | Cooking time 20-35 minutes
Source: Ann Ray
2 C flour
2/3 C turbinado sugar (sugar in the raw)
6 teaspoons baking powder
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 C Silk Nog
2 tablespoons cognac
2 tablespoons vegan margarine or butter (approx.)
Small bag of sliced almonds
Preheat the oven to 350 degrees.
Measure out the Silk Nog so it can warm up slightly.
Use the margarine to heavily grease your pan. Stick the sliced almonds to the bottom and outer side of the pan (you may not need the whole packet).
Combine the dry ingredients. Add the nog and booze, and mix with a whisk or electric mixer until smooth. Immediately pour into the pan and put in heated oven.
Bake until all the usual signs are good (slightly golden, pulling away from pan, clean toothpick). I first check at 20 minutes for the tray of mini bundts, and 30 minutes for a full size bundt pan.