• Cake:
  • 1/2 cup full-fat coconut milk
  • 1/4 cup soy milk
  • 1/2 tablespoon coconut or apple cider vinegar
  • 1 1/4 cups flour
  • 1 teaspoon ground nutmeg
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup vegan butter
  • 3/4 cup sugar
  • 1/2 tablespoon vanilla extract
  • Eggnog pudding:
  • 1/3 cup sugar
  • 3/4 teaspoon ground nutmeg
  • 2 tablespoon plus 2 teaspoons cornstarch
  • 3/4 cup full-fat coconut milk
  • 3/4 cup plain soy milk
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • Cream cheese frosting:
  • 1/2 cup vegetable shortening
  • 1/2 cup vegan butter
  • 2 to 2 1/2 cups powdered sugar
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • Espresso soak:
  • 1/4 cup hot water
  • 3/4 teaspoon instant espresso powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar


  1. Prepare cakes: Preheat oven to 350 degrees. Coat two, 6-inch round cake pans with nonstick spray and flour, and place a parchment paper circle in each.
  2. In a medium bowl, whisk the coconut milk, soy milk and vinegar until slightly foamy. Set aside.
  3. In a separate bowl, sift the flour, nutmeg, baking powder and baking soda together.
  4. In another mixing bowl, cream together the butter and sugar with an electric mixer. Begin on low speed then increase to medium speed until light and fluffy, scraping down the sides of the bowl. Add coconut milk mixture, vanilla extract and sifted dry ingredients. Mix until fully incorporated.
  5. Divide batter between the two pans, using a spatula to smooth out. Bake cakes for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool.
  6. Prepare pudding: In a sauce pot, whisk together sugar, cornstarch and nutmeg. Add soy milk, coconut milk and salt and turn on heat to medium. Stir, while cooking, until pudding is thick. Remove from heat and stir in vanilla extract.
  7. Prepare frosting: In the bowl of a stand mixer on medium speed, mix the shortening and butter until smooth. Slowly mix in the powdered sugar and nutmeg until smooth, scraping down the sides of the bowl. Add the vanilla extract and lemon juice. Mix until completely smooth and light.
  8. Assemble cakes: In a small bowl, combine espresso soak ingredients.
  9. Place one eggnog cake on a cake stand. Brush half of the espresso soak on the cake. Layer on the eggnog pudding, then place the other cake layer on top. Brush remaining espresso soak on top of cake layer. Place cake in fridge for about 15 minutes, then frost with cream cheese frosting.