This vegan Christmas Cake doesn’t compromise in taste. Don’t let the long ingredient list scare you, as this is a super easy recipe. It is a rich, moist and boozy vegan fruit cake, just perfect for the festive season. You can eat it right away or make it in advance and feed regularly with rum or brandy; either way this cake will be definitely rewarding for you and your loved ones! Come Christmas Day enjoy this festive, full of flavour cake with your friends and family alongside a glass of the fine and multi-awarded Oenou Yi-Ktima Vassiliades Commandaria!
Ingredients:
- 125gr raisins
- 125gr sultanas
- 125gr currants
- 100gr dried cranberries
- 100gr mixed candied peel
- 85gr glace cherries, halved
- 100ml rum or brandy
- 175gr vegan butter/margarine, softened
- 125gr dark brown soft sugar
- 50gr light brown soft sugar
- 30gr molasses
- 1 large orange, zested
- 1 large lemon, zested
- 350gr all-purpose flour
- 40gr ground almonds
- ¾ tsp. bicarbonate of soda
- 1 tsp. mixed spice
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 120ml unsweetened vegan milk (almond, soy, coconut)
- 2 tbsps red or white wine vinegar or lemon juice
- 60gr almonds chopped
- rum or brandy for feeding
Preparation:
- Start preparing the fruit at least the day before you want to bake the cake.
- Mix all of the dried fruit together in a large bowl that has a lid, add the rum, stir well, then cover and leave overnight (or for up to a week – give it an occasional stir).
- The following day, preheat the oven to 150°C. Grease a deep 20cm round cake tin and line it with a double layer of baking parchment.
- In a large bowl, whisk together the dairy free butter/margarine, dark and light brown sugars, molasses and orange and lemon zest until fluffy.
- In a separate bowl, sift together the plain flour, ground almonds, bicarbonate of soda, mixed spice, cinnamon and nutmeg.
- Tip the dry ingredients into the margarine mix, along with the vegan milk and red wine vinegar (or white wine vinegar or lemon juice). Stir until just combined; be careful not to over-mix. The batter should be very thick.
- Stir in the soaked dried fruits, along with any leftover liquid, and the chopped almonds.
- Scrape the batter into the prepared tin and use a spatula to spread it evenly.
- Bake for 2.5-3 hours until a skewer inserted into the centre comes out clean. Leave the cake to cool completely in the tin on a wire rack then turn it out and brush all over with rum or brandy.
- Wrap the cake up in baking parchment then tin foil and store in an airtight container, feeding every week or two with rum or brandy, for up to three months.
- Come Christmas Day enjoy this festive, full of flavour cake with your friends and family alongside a glass of the fine and multi-awarded Oenou Yi Commandaria!
