Easy Vegan Eggnog Cake

reading time: 2 min

Today it's Mother's Day in Germany, so to celebrate I've got this vegan eggnog bundt cake for you and your mom 🌸 I rarely ever cook or bake with alcohol (because I generally rarely ever drink it), but if I do it's usually in risotto or in a cake like this because the alcohol itself evaporates, and only the flavour stays.

Actually I'm using advocaat in this recipe which is a German egg liqueur which I found a vegan "substitute" for in our local grocery store recently, so I just needed to get it and give it a try!

The verdict:
- (vegan) advocaat taste great with homemade brownies, such as these chocolate kidney bean brownies 🍫
- it also taste absolutely amazing paired with (vegan) coconut ice cream – I've only tried it with store-bought so far but I'm sure it would also go great with this homemade coconut ice cream or even this banoffee ice cream 🍨
- it also makes for a pretty decent eggnog / advocaat cake, both as a batter ingredient and as a "topping" 🍰😋


Preparation time: 60 mins
Main ingredients: spelt flour, almond milk, advocaat / eggnog
difficulty level: easy
makes: 1 bundt cake
suitable for: vegan, lactose-free, wheat-free, soy-free


600 g spelt flour (type 1050) *
2 packages (30 g) baking soda
150 g raw cane sugar or coconut blossom sugar
1 tsp vanilla essence
500 ml almond milk (or any other plant-based milk of your choice)
170 ml vegan advocaat (German egg liqueur) or eggnog
100 ml sunflower oil or canola oil
2 tbsp apple cider vinegar
(optional) raisins
(optional) vegan chocolate chips

powdered sugar to garnish 
vegan advocaat or eggnog to serve 

optional eggnog glaze (adapted from Love from the Oven):
1/4 cup vegan butter, melted
1/4 cup vegan advocaat or eggnog
1/2 tsp vanilla extract
1/4 tsp rum flavor extract
2 cups powdered sugar

* If you are confused about that flour type, check out this website which explains the difference between German flour types and US-American flour types.  


Preheat oven to 180 °C / 350 °F. 

In a mixing bowl, combine the dry ingredients: flour, baking soda, and sugar. Whisk. In a separate bowl, mix together the wet ingredients: almond milk, advocaat / eggnog, sunflower oil, vanilla essence, and apple cider vinegar. 

Then add the wet ingredients to the dry ingredients, and mix using an electric whisk or a regular whisk. Transfer the batter into a greased bundt cake pan. Bake in the preheated oven at 180 °C / 350 °F for about 40 minutes. 

Remove the cake pan from the oven and allow to cool.

Garnish with powdered sugar and more advocaat / eggnog to serve. 

If you like, you can also top off the cake with a proper glaze. I've added an optional recipe for that above. Simply combine the ingredients for the eggnog glaze in a bowl and mix to combine, using a fork, a whisk or an electric whisk. Drizzle glaze over cake, and enjoy!