One of my food obsessions this past year? Sheet cakes! Typically layer cakes are more tedious and detailed, and I love a fuss free cake that can be thrown together in minutes. Once I found the perfect balance for a vegan sheet cake, we produced countless variations for every flavor preference and season!
If you dread the layer cake, you’re going to love my staple sheet cakes!
When thinking of the next best christmas cake flavor, my mind instantly went to Eggnog. I find it’s one of those flavor profiles that you either love or hate. I think the flavor is good, it’s just the drink concept people struggle with. Needless to say, cake is always a win, and the 1 Bowl Vegan Eggnog Cake was born!
What’s fab about this cake? Everything. It’s my staple sheet cake based, quick, easy, affordable, minimal ingredients, features actual eggnog, additional notes of nutmeg, is buttery soft, can easily be made in bulk, pairs seamlessly with the cream cheese icing, and is perfect for Christmas! Eggnog obsessed? Pair it with a glass of eggnog!
If you’re looking to capture the essence of Christmas in a cake, this is it! You have to try this new 1 Bowl Vegan Eggnog Cake with Cream Cheese Icing!
Combine the flour, sugar, baking soda, nutmeg, cinnamon, and salt in a greased 8″ square baking dish.
Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
Pour the eggnog over the entire thing and mix until smooth.
Bake on the middle rack of the oven at 350 degrees for 25-30 minutes or until browned on the edges and when you push in it bounces back. Let the cake cool.
Icing: Throw icing and cream cheese in a standing mixer, and blend until smooth. Once the cake is cooled, top with icing.