This year I decided to experiment with a completely vegan Christmas cake. Egg free, dairy free Christmas cake, can it be done? Of course!
I decided to not replace the eggs directly with, say, apple sauce or chia seeds, but just tweak the ratio of the remaining ingredients for a regular Christmas cake – this way, it’s accessible for all.
Definitely make sure to get a lovely big orange to grate, the citrusy flavours really make this. This should last a fair few months, we’re still eating ours now and it was made in
This cake was absolutely gorgeous, my non-vegan grandparents have told me to “never change the recipe”.
Vegan Christmas Cake Recipe
This year I decided to experiment with a completely vegan Christmas cake. Egg free, dairy free Christmas cake, can it be done? Of course!
8
servings1
hour2
hours30
minutes311
kcalIngredients
50 g raisins
100 g dried cranberries
75 g mixed candied peel
100 g glace cherries
130 ml orange juice
180 g brown sugar
175 g vegan butter
1 tablespoon golden syrup
1 lemon and 1 orange
340 g plain flour
50 g ground almonds
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg (or you can use whole nutmeg and grate yourself)
125 ml non dairy milk
2 Tbsp vinegar
70 g chopped almonds
Approximately 150ml brandy
Directions
- Soak all the dried fruit in a bowl with the orange juice at least 8 hours, ideally overnight.
- Line a large circular cake pan with baking paper or tin foil and set aside. Pre-heat the oven to 140 degrees Celsius.
- In a separate bowl, cream together the butter and sugar before adding in the golden syrup afterwards.
- Then add the flour, ground almonds, baking soda and spices, folding carefully with a spoon until the mixture is smooth.
- Add the soaked fruit, chopped almonds, vinegar and non dairy milk. Grate the lemon and orange and add this in too. Mix until everything is incorporated well.
- Empty mixture into the cake pan and bake for about 2.5 hours or until a toothpick inserted in the centre comes out clean. Leave to cool on a wire rack.
- Feed the with the brandy. You do this by pricking the cake with a toothpick and pouring small amounts of the alcohol over the holes. Do this every three days for 3 weeks preferably, or for as long as you have if not.
