Vegan Eggnog Pound Cake

Instructions

1. 1

   Make the custard: In a small saucepan combine all the ingredients yogurt through a pinch of salt (yogurt, non dairy milk, sugar, spices, chickpea flour and pinch of salt) over medium heat. Whisk well occasionally to avoid flour lumps and bring to a good boil. Cook for another minute.

2. 2

   The mixture will thicken slightly. Cool for 5 minutes. Preheat the oven to 365 degrees F (185 C). Line a loaf pan with parchment or grease it. Prep the cake: Add the rest of the cake wet ingredients (oil, vanilla, salt and non dairy milk) to the custard mixture and mix in.

3. 3

   In another bowl, whisk the dry- flours, baking powder and baking soda. Combine with the wet. If the mixture is too flowy, add another 1 to 2 tbsp of flour.

4. 4

   Pour into parchment lined loaf pan. Bake for 40- 45 minutes. check with a toothpick from the center.

5. 5

   Let the cake cool for 10 minutes, then remove from pan and cool completely.

6. 6

   Slice with a serrated knife. Add icing if you like. Store on the counter for the day, or refrigerated for upto 5 days.

7. 7

   Use icing of choice (that uses nog or nog spices to enhance the overall flavor). such as powdered sugar + 1-2 tbsp vegan eggnog. I also like a simple coconut cream icing with 1/4 cup coconut cream, 1/4 cup or more powdered sugar, 1/8 tsp salt, 1/8 tsp nutmeg. Whisk until well combined.