🎄 Vegan Eggnog Cakelets
Yields: 10–12 mini cakes or 6 regular cupcakes
Prep time: 15 minutes
Bake time: 18–22 minutes
🧁 Ingredients
Dry:
- 1 ½ cups all-purpose flour (or 1:1 gluten-free blend if needed)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground nutmeg
- ¼ tsp cinnamon
- ¼ tsp salt
Wet:
- ¾ cup vegan eggnog (store-bought or homemade)
- ½ cup sugar (or coconut sugar for less refined)
- ¼ cup melted vegan butter (or coconut oil)
- ¼ cup unsweetened applesauce
- 1 tbsp apple cider vinegar (for lift)
- 1 tsp vanilla extract
- ¼ tsp rum extract (optional but gives that eggnog flavor boost)
🥄 Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini bundt or cupcake pan.
- Mix dry ingredients in a medium bowl — flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
- Whisk wet ingredients together in a separate bowl — eggnog, sugar, melted butter, applesauce, vinegar, vanilla, and rum extract.
- Combine wet and dry ingredients, stirring just until smooth (don’t overmix).
- Spoon into pans, filling each cavity about ¾ full.
- Bake for 18–22 minutes (or 15–18 for mini cakelets), until golden and a toothpick comes out clean.
- Cool in the pan 5 minutes, then transfer to a rack to cool completely.
🍶 Vegan Eggnog Glaze (optional but dreamy)
Whisk together:
- ½ cup powdered sugar
- 2–3 tbsp vegan eggnog
- Pinch of nutmeg
- Tiny splash of vanilla or rum extract
Drizzle over cooled cakelets and sprinkle with extra nutmeg for that holiday sparkle.