This Christmas Cake Recipe is seriously the bomb! I don’t want to blow my own trumpet but I have literally never eaten a Christmas cake that I actually enjoyed – until this day. Super moist, loaded with juicy fruit, flavoured like a beaut with sweet cinnamon and nutmeg and with the added healthy touch – but you wouldn’t be able to tell, no kidding!
The frosting is optional as without it, the cake is just as insanely good, but if you want to give it that snowed-on look, then check out my cashew frosting recipe which I used in my Vegan Trifle.
Questions about Christmas Cake Recipe
How to make Christmas Cake
To make vegan Christmas Cake, to a bowl, add raisins, sultanas, cranberries, dried cherries and the zest of an orange and lemon. Pour in a dash of brandy or rum and leave to soak at least 1-2 days, giving a brief stir every so often. In a mixing bowl, add whole wheat flour, baking soda, almond flour, cinnamon, nutmeg and allspice and mix to combine all ingredients well. In a separate bowl beat coconut sugar and vegan spread together until creamy. Beat in plant milk and chia or flax eggs. Add the dry ingredients to this and briefly combine – the batter will be more like a dough rather than a normal cake batter. Fold in the soaked fruits and slivered almonds and mix as little as possible, just making sure all ingredients are well combined. Bake in the oven for 2 hours at 150°C.
How to store Christmas Cake
Christmas cake should be stored in an airtight container, wrapped in parchment paper and clingfilm. It can last up to a month, or 2-3 in the refrigerator. If frozen, it can last up to a year – ready for the following Christmas! Adding more alcohol will help to keep it preserved.
When to start making Christmas Cake
Ideally, it should be prepared 2-4 months in advance. However, I did mine 5 days in advance and tasted great! So you can also do the same, but I’m thinking maybe the longer the better.
Christmas Cake Substitutions
- Coconut sugar, brown sugar or stevia can be used instead of maple syrup
- Replace the vegan spread with coconut butter or oil (though this may have a lsight coconut taste) or with a flavourless oil
- Gluten-free flour can be used instead of wholewheat
- Other fruits can also be used such as figs, candied peel and prunes
This Christmas Cake is…
- Moist
- Rich
- A Christmas dessert
- Filled with succulent fruits
- Flavoured with alcohol
- Spiced
- Vegan
- Plant-based
More Recipes to Try…
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Christmas Cake Recipe
Ingredients
- 250 g sultanas
- 250 g raisins
- 250 g dried cherries
- 150 g cranberries
- Zest of 1 orange
- Zest of 1 lemon
- 200 ml dark rum or brandy
- 175 g coconut sugar
- 300 g wholewheat flour
- 100 g almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp ground allspice
- 150 ml plant milk + 1tsp plant milk
- 180 g vegan spread
- 2 flax eggs 2 tbsp flax + 6 tbsp water
- 75 g chopped almonds
Instructions
- To a bowl, add the raisins, sultanas, cranberries, dried cherries and the orange and lemon zest.
- Pour in the brandy or rum and leave to soak at least 1 days, giving a brief stir every so often.
- Preheat oven to 150°C.
- In a separate bowl, add whole wheat flour, baking soda, almond flour, cinnamon, nutmeg and allspice and mix to combine all ingredients well.
- In a different bowl, beat coconut sugar and vegan spread together until creamy.
- Beat in plant milk and chia or flax eggs.
- Add the dry ingredients to this and briefly combine – the batter will be more like a dough rather than a normal cake batter.
- Fold in the soaked fruits and slivered almonds and mix as little as possible, just making sure all ingredients are well combined.
- Bake in the oven for 2 hours at 150°C.
Notes
- Coconut sugar, brown sugar or stevia can be used instead of maple syrup
- Replace the vegan spread with coconut butter or oil (though this may have a lsight coconut taste) or with a flavourless oil
- Gluten-free flour can be used instead of wholewheat
- Other fruits can also be used such as figs, candied peel and prunes
Nutrition
Made this Recipe?
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