Eggnog Coffee Cake

Eggnog Coffee Cake

Servings: 12 Pieces

Recipe Directions
Nutrition Information


1/2 cup vegan butter

3/4 cup granulated sugar

2 large eggs

1 cup eggnog (dairy-free if desired...I used almond milk eggnog)

1 cup plain yogurt (dairy free if desired)

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the streusel:

2/3 cup granulated sugar

2 Tablespoons all-purpose flour

2 Tablespoons vegan butter, softened

1/2 teaspoon ground cinnamon

1/2 cup chopped pecans

For the glaze:

4 ounces GO VEGGIE plain cream cheese

2 tablespoons eggnog

1 cup powdered sugar


Preheat oven to 350 degrees F.

Grease a 9x13" baking dish with cooking spray or butter.

In a large bowl with electric mixer, combine butter and sugar and beat until well combined, about 1 minute.

Add eggs one at a time, beating until combined and scraping down the edges as needed.

In a small bowl, combine eggnog, yogurt, and vanilla, and whisk to combine.

In a separate bowl, mix together flour, baking powder, baking soda, and salt.

Add 1/3 of the flour mixture, and beat until combined.

Add 1/3 of eggnog mixture, beating until combined.

Continue alternating between flour and eggnog mixtures until gone.

Pour into prepared baking dish.

Make the streusel by combining all ingredients and mashing together with a fork or your fingers. You just want all of the butter incorporated.

Sprinkle over coffee cake.

Bake in preheated oven for 35-40 minutes, until edges are slightly golden and a toothpick comes out of the middle clean. Cool completely.

In a small bowl, whisk together GO VEGGIE plain cream cheese, eggnog, and sugar until smooth.

Drizzle over cooled coffee cake.

*Note: You don't technically have to cool the coffee before the glaze, but if you don't just know that it will likely melt.