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Lunch

Vegan Christmas Cake

Get into the festive mood by baking this delicious traditional Vegan Christmas Cake made with brandy and tingling citrus fruits.

Get into the festive mood by baking this delicious traditional Vegan Christmas Cake made with brandy and tingling citrus fruits.

  • Cooking Time
     
    2 hour
  • Prep Time25 minutes
  • Servings12 portions
Lunch
Brunch
recipe image Vegan Christmas Cake
  • 750g mixed dry fruit (raisins, sultanas, currants, cherries, cranberries, mixed peel)
  • 100ml brandy, (plus 50ml for feeding)
  • Zest and juice of 1 orange and 1 lemon
  • 200g Flora 100% Natural Ingredients
  • 200g soft dark brown sugar
  • 85g pecans, toasted
  • 3 tbsp ground flaxseed
  • 200g plain flour
  • 100g ground almonds
  • ½ tsp each bicarbonate of soda and baking powder
  • 1 tsp each mixed spice, cinnamon and all spice
  • 1 tsp vanilla extract
  • Icing sugar, stencils and ribbon, to decorate
  1. In a large saucepan, add the mixed fruits, brandy, orange and lemon zest and juice, Flora 100% Natural Ingredients and sugar. Bring to boil then reduce to a simmer and cook for 10 mins or so, until thick and glossy.
  2. Set aside to cool for 20 mins, then tip into a large mixing bowl to cool for 10 mins further.
  3. Make your flax eggs, mix the 3 tbsp of ground flaxseed with 100ml water and set aside for 20 mins whilst the mix cools.
  4. Heat the oven to 150C/130C fan, grease and line a 20cm cake tin.
  5. Roughly chop the pecans, then add them to the fruit mix. Add the flaxseed mix, which should look like a little like a gel, along with all the other remaining ingredients and stir well.
  6. Tip into the lined cake tin and use a spatula or spoon to spread evenly.
  7. Bake for 45 mins, then turn down the heat to 140C/120C fan and bake for 1 hour and 15 minutes, or until a skewer comes out clean. Check regularly that it’s not browning too much – cover with foil if its looking dark. Use a skewer to poke holes in the cake and brush the remaining brandy into the cake.
  8. Allow to cool completely in the tin, then serve, or wrap and baking paper and foil and keep in a sealed container to mature for up to 3 months.

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