Perfect Vegan Eggnog Cakelets

these vegan eggnog cakelets are the ultimate holiday dessert. they are only 9 ingredients and ready in about 30 minutes.

I love making cakelets. They come out so pretty, they are the perfect dessert and they are just fun to make! These vegan eggnog cakelets are the best holiday dessert because they look so fancy but are so easy to make. All you do is combined your wet and dry ingredients with a hand mixer, pour it into your pan and bake!

Nordic Ware Pan

Every season I buy myself Nordic Ware pans! I love them. They are pricey but a worthwhile investment, for me, because they look so gorgeous. Last year I bought the Snowflake Cakelet Pan. This year I got the Evergreen Cakelet Pan. They are truly worthwhile for baking in and always create a beautiful result. I cannot recommend them enough. However, if you want to make these as cupcakes or even in a loaf or bundt pan it will be gorgeous!

Vegan Substitutes

There are a few vegan substitutes in this recipe! The first one is vegan butter I like to use vegan butter sticks when it comes to baking. I get mine from either Earth Balance or I use Shop Rite’s dairy free butter sticks. For the vegan egg replacer I like to use Bob’s Red Mill. For the vegan sour cream I like to use tofutti. There are plenty of options out there and brands to use, so feel free to use what you have accessible to you in your stores.

More Holiday Desserts

Vegan Eggnog Cakelets FAQ

• What vegan eggnog did you use? I used the Trader Joe’s O’Nog! There are so many options out there now that are delicious and amazing.
• Why do you have to use organic sugar/powdered sugar? Sugar in the US can be processed with bone char so just be sure to use organic to ensure it is vegan friendly.
• What is a good baking spray to use? I like to use a flour-based baking spray like Pam!
• How long will these last? They can be store on the counter for up to 3 days or you can freeze them.

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Vegan Eggnog Cakelets

These vegan eggnog cakelets are so easy to make and perfect for the holidays. The cake is light, soft, and sweet.

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Prep Time 10 minutes mins

Cook Time 23 minutes mins

Cool Time 15 minutes mins

Total Time 48 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

  

1x2x3x

• 2 egg replacers
• ¾ cup (180ml) vegan eggnog
• ½ cup (120g) vegan sour cream
• ½ cup (112g) vegan butter, softened
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup (100g) organic sugar
• 1 ½ cups (180g) all purpose flour
• 1 ½ teaspoons baking powder

Instructions

 

• Preheat oven to 350°F (176°C).
• In a bowl combine the egg replacers, vegan eggnog, vegan sour cream, vegan butter, vanilla, and almond extract. Use a hand mixer and mix for 30 to 60 seconds until combined.
• Add in the sugar, flour, and baking powder. Mix again with hand mixer for 45 to 60 seconds until well combined and a thick batter has formed. You may need to scrape down the sides of the bowl with a spatula and then continue blending.
• Spray your baking tins with baking spray. Then pour the batter in. You can use cakelet pans, cupcake tins, a loaf pan, or a bundt pan.
• Bake for 20 to 23 minutes or until a toothpick comes out clean. If you use a larger baking pan like a loaf of bundt pan it will require more time, I would say anywhere from 40 to 50 minutes.
• Allow the cakelets to cool for 10 to 15 minutes before popping out of the pan.
• Top with organic powdered sugar if desired and enjoy.

Video

Notes

• For the vegan egg replacers I use the Bob’s Red Mill. You can use a flax egg, chia egg or vegan Just Egg.

Keyword eggnog cakelets, holiday recipes, vegan eggnog cakelet

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