This vegan eggnog loaf cake is not your average loaf cake, nope. This recipe has a cool hidden ornament inside, and it just makes this recipe look super impressive and clever. But, in actuality, it’s easier to make than you think! So if you’re looking to level up your cake-baking skills, then you’ll want to try this recipe out.
The inspiration
I love watching Great British Bake Off, it’s one of my favorite shows and it’s also the reason why I got interested in baking. From time to time, I like to go to the Great British Bake Off website to get inspiration on some fun new recipes. For this recipe, I was inspired by Andrew’s Boozy Bauble Cake. Not by the recipe per se, but by the technique. It just looked so impressive, that I knew I had to try it out. So don’t be scared to try out this recipe, it’s pretty easy to do!
Ingredient notes:
- Vegan eggnog - For this recipe, I made my own vegan eggnog recipe, but you can use your favorite store-bought eggnog!
- Vegetable oil - Typically for loaf cakes, I use butter, but I find that using vegetable oil makes the cake moist.
- Vanilla Bean Powder - Made from vanilla beans, vanilla powder has a more intense vanilla flavor than vanilla extract and can be used not only in baking recipes but as a natural sweetener. The best brand I’ve used is Story Heart and Harvest Pure Madagascar Vanilla Bean Powder. You can use my code FLOUREDFRAME for 15% off!
- Spices - Nutmeg and cinnamon add an extra wintery kick to the loaf cake.
- Cornstarch - When added to cake, cornstarch helps create a crumbly and tender dessert-like texture. So don’t skip this!
- Red & green gel food coloring - Unlike liquid food colors, gel food colors bring a more vibrant and clarity of color without the addition of a lot of unnecessary liquid. Use a vegan-friendly brand, I like using Americolor!
How to make vegan eggnog loaf cake (with a surprise inside)
Preheat the oven to 350° Fahrenheit and grease and line an 8x8-inch square pan and standard loaf pan with parchment paper.
First, make the ornament cakes! In two separate bowls, combine the wet ingredients and the dry ingredients. Then, add the dry ingredients in batches to the dry ingredients and whisk until smooth.
For the ornament cake batter, divide it in half and add red food coloring to one bowl and green food coloring to the other.
Spoon the red batter into different areas of the prepared square pan, and fill in the gaps with the green batter. Take a chopstick or butter knife to create your swirls.
Bake for 10-12 minutes and allow to cool completely. Cut out as many circles as you can with a 1 ½-inch round cookie cutter. Set the aside the ornament cakes until ready to use.
Make the cake batter for the loaf cake using the same method as earlier. Evenly spread a bit of batter onto the bottom of the loaf pan, you want about ¼-inch thickness. Then place the ornament cakes into it neatly in a row.
Gently spoon or pipe the remaining cake batter around and on top of the ornaments, making sure they are covered. Place the loaf onto the middle rack of the oven and bake for 40-45 minutes. Allow the cake to cool fully before serving!
Top tips
- Measure your flour properly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Make the ornament cake the day before. While this recipe is simple to make, it takes time to make. So, I suggest I make the ornament cake the day before or even a couple of days ahead. Just store the whole cake in the fridge in a zipped bag or saran wrap. When you are ready, you can cut them out and bake the rest of the cake!
- Adding the dry ingredients to the wet ingredients in batches instead of all at once. By doing this, it ensures that the dry ingredients have thoroughly been absorbed into the batter.
Frequently Asked Questions
- How long does this vegan eggnog loaf cake last?
Wrap this loaf cake in plastic wrap or a large zipped bag and store it at room temperature for up to 2 days or 1 week in the fridge. - Can I freeze it?
Yes! It's best to slice it up and wrap each slice individually. Then store in the freezer for up to 2 months. - Why did my ornament cake move?
There could be a couple of reasons why that happened. Either you had too much batter on the bottom of your pan, you didn't firmly stick the ornament cakes to the bottom, or you weren't gentle as you poured the cake batter around it. - Can I make this gluten-free?
I have not tried baking gluten-free bread, so I can’t say it’ll work out the same. - What if I can’t find vanilla bean powder?
You can sub it out for a vanilla extract
If you enjoyed this vegan eggnog loaf cake recipe, check these out
So, if you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy baking!
📖 Recipe
Vegan Eggnog Loaf Cake
Equipment
- 1 ½-inch Round Cookie Cutter
- 8x8-inch square pan
- Parchment Paper
- Measuring spoons
- Mixing bowls
- Whisk
- Rubber spatula
- Wire cooling rack
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.
Ingredients
Ornament Cakes
- 120 grams Vegan eggnog (I used my recipe)
- 2 tablespoons Dairy-free milk (I used soy)
- 1 teaspoon White vinegar
- ½ teaspoon Vanilla extract
- 50 grams Vegetable oil (or any neutral oil)
- 75 g Granulated or cane sugar
- ¼ teaspoon Salt
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 cup All-purpose flour (fluffed, spooned, and leveled)
- 1 tablespoon Cornstarch
- Red & green gel food coloring ()
Loaf Cake:
- 240 ml Vegan eggnog (I used my recipe)
- 4 tablespoons Dairy-free milk (I used soy)
- 2 teaspoons Vinegar
- 1 teaspoon Vanilla powder (or extract)
- 100 grams Vegetable oil, or any neutral oil
- 150 grams Granulated or cane sugar
- ½ teaspoon Salt
- 1 teaspoon Baking powder
- ½ teaspoon baking soda
- 2 cups All-purpose flour (fluffed, spooned, and leveled)
- 2 tablespoons Cornstarch
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
Instructions
Ornament Cakes:
- Preheat the oven to 350° Fahrenheit. Lightly grease and line an 8x8-inch square pan with parchment paper, and set aside until ready to use.
- In a bowl, combine all the wet ingredients: vegan eggnog, soy milk (if using), vinegar, vanilla extract, vegetable oil, and granulated sugar (yes this is a wet ingredient). Mix until well combined and the sugar has been dissolved.
- In another bowl, combine all the dry ingredients: all-purpose flour, salt, baking powder, baking soda, and cornstarch. Mix until well combined.
- Pour half of the dry ingredients into the bowl of the wet ingredients, and whisk until just combined. Then add the remaining dry ingredients and continue to whisk until you get a relatively smooth batter.
- Divide the batter in half. Add red food coloring to one half and green batter to the other half. Fold until all the color has been evenly distributed in both batters.
- Spoon the red batter into different areas of the prepared square pan, and fill in the gaps with the green batter. Take a chopstick or butter knife to create your swirls. Do not overdo it, otherwise, the colors will start mixing.
- Bake the cake for 10-12 minutes or until an inserted toothpick comes out clean.
- Remove from the oven and allow it to cool completely before moving on to the next steps. If you are low on time, you store this in the fridge with saran wrap and finish the cake the next day.
- When the cakes are cool, take a 1 ½-inch round cookie cutter and cut out as much as you can. Save the remaining scraps for snacking or you can make some cake pops! Set the ornament cakes aside.
Loaf cake & assembly:
- Preheat the oven to 350° Fahrenheit (if it isn’t already on). Lightly grease, and line a standard loaf pan with a long piece of parchment paper. You want it long enough so it hangs over the sides of the pan, as they will act as handles to pull the cake out later on. set aside until ready to use.
- In a bowl, combine all the wet ingredients: vegan eggnog, soy milk (if using), vinegar, vanilla extract, vegetable oil, and granulated sugar (yes this is a wet ingredient). Mix until well combined and the sugar has been dissolved.
- In another bowl, combine all the dry ingredients: all-purpose flour, salt, baking powder, baking soda, and cornstarch. Mix until well combined.
- Add ⅓ of the dry ingredients to the bowl and mix until combined. Add another ⅔ and repeat. Finally, add in the remaining ⅓ and mix until the batter is very smooth.
- Evenly spread a bit of batter onto the bottom of the loaf pan, you want about ¼-inch thickness. Then place the ornament cakes into it neatly in a row. Leave space in the front and back of the row of cakes. And you want to make sure that the cakes are pressed into that batter.
- Gently spoon or pipe the remaining cake batter around and on top of the ornaments, making sure they are covered.
- Place the loaf onto the middle rack of the oven and bake for 40-45 minutes or until an inserted toothpick comes out clean.
- Remove the loaf cake from the oven and let it cool in the pan for 15 minutes. Then with the parchment paper, carefully pull it out and transfer it to a wire rack. Allow the cake to cool fully before serving!
Notes
- Measure your flour properly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Vegan eggnog - For this recipe, I made my own vegan eggnog recipe, but you can use your favorite store-bought eggnog!
- Vanilla Bean Powder - Made from vanilla beans, vanilla powder has a more intense vanilla flavor than vanilla extract and can be used not only in baking recipes but as a natural sweetener. The best brand I’ve used is Story Heart and Harvest Pure Madagascar Vanilla Bean Powder. You can use my code FLOUREDFRAME for 15% off!
- Cornstarch - When added to cake, cornstarch helps create a crumbly and tender dessert-like texture. So don’t skip this!
- How long does this vegan eggnog loaf cake last? Wrap this loaf cake in plastic wrap or a large zipped bag and store it at room temperature for up to 2 days or 1 week in the fridge.
- Can I freeze it? Yes! It's best to slice it up and wrap each slice individually. Then store in the freezer for up to 2 months.
- Why did my ornament cake move? There could be a couple of reasons why that happened. Either you had too much batter on the bottom of your pan, you didn't firmly stick the ornament cakes to the bottom, or you weren't gentle as you poured the cake batter around it.
- Can I make this gluten-free? I have not tried baking gluten-free bread, so I can’t say it’ll work out the same.
- What if I can’t find vanilla bean powder? You can sub it out for a vanilla extract
- Gel food coloring - Unlike liquid food colors, gel food colors bring a more vibrant and clarity of color without the addition of a lot of unnecessary liquid. Use a vegan-friendly brand, I like using Americolor!
- You can make the ornament cake the day before. While this recipe is simple to make, it takes time to make. So, I suggest I make the ornament cake the day before or even a couple of days ahead. Just store the whole cake in the fridge in a zipped bag or saran wrap. When you are ready, you can cut them out and bake the rest of the cake!
- Adding the dry ingredients to the wet ingredients in batches instead of all at once. By doing this, it ensures that the dry ingredients have thoroughly been absorbed into the batter.
Tried this recipe?Leave a comment below & tag @flouredframe on social!
Leave a Reply