Vegan Brown Sugar Soy Nog Cake

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It’s not the sound of sleigh bells ringing or partridges in pear trees. Nor is it the vision of Black Friday sale signs or dradles or kujichagulia. For me, nothing sends the signal that the holidays are upon us like the first day I notice those slender, green containers of soy egg nog in the refrigerator case at the grocery store. As an ode to my favorite thick, creamy, and sweet treat of the holiday season, I created this cake. And why yes, it’s vegan!

Brown Sugar Soy Nog Cake

Topping:
1/3 cup brown sugar
1/3 cup white sugar
1 tablespoon maple syrup
1 1/2 cups pecans
Earth Balance, in pats

Cake:
2 cups all purpose flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup vegetable oil
1/2 cup sugar
1/4 cup brown sugar
1 8 oz. container plain soy yogurt
1 1/2 cups soy (egg) nog
1/4 cup hazelnut soy creamer
1 teaspoon vanilla extract
1/2 teaspoon almond extract

*Preheat oven to 350 degrees F. Butter and flour pan. Add topping ingredients to bottom of pan.

*Mix flour, baking soda, baking powder, salt, cinnamon and nutmeg.

*Whisk oil, sugars, yogurt, soy nog, creamer, and extracts. Add dry to wet. Beat with electric mixer on medium. Add to prepared pan. Bake 40-50 minutes until toothpick comes out clean.


*Let rest in pan 2 minutes. Flip onto serving plate.

Disclaimer: I was trying to make the cake healthier by not putting a bunch of earth balance at the bottom of the pan (see topping description above), so I only used 2 teaspoons. Um, it’s not enough! The topping stuck to the pan. As a remedy, I made a soy nog glaze (see below) and poured it over the cake, which was yummy, so all’s well that ends well. Next time I’ll probably use about 1/4 cup of earth balance for the topping, distributed evenly in pats. (And of course, I’ll update the post…).

Soy Nog Glaze

1/4 cup brown sugar
1 tablespoon earth balance
1 teaspoon maple syrup
1/4 cup soy nog

*Stir over medium low heat until sugar is dissolved and glaze thickens. Pour over cake.

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Oh yum! I will definitely not skimp out on the earth balance. Calories don't count during the holidays, you know?

  2. Ohhh this looks so delicious! The cake looks healthy and yummy. The glaze looks luscious :)

  3. @Nikki… I like the way you think 😀
    @ Tes … The glaze is delish! I was also thinking that it could be cool to use it as a syrup for waffles/pancakes!

    Happy holidays to both of you!