Vegan Christmas Cake
Recipe
Serves: 12 people | Prep time: 15 minutes | Cooking time: 120 minutes
British | Dairy Free | Vegetarian | Vegan | Dessert
Ingredients
Vegan christmas cake
- 150g (1 pack) Berry mix
- 100g Raisins
- 50g Soft prunes, roughly chopped
- 100g Apricots, roughly chopped
- 50ml Brandy
- 50ml Apple juice
- 225g Plain flour
- 170g Vegetable oil
- 170g Light brown sugar
- 1/2tsp Ground cinnamon
- 1/4tsp Ground ginger
- 50g Roughly chopped almonds
- Zest of 2 oranges
- 2tbsp. Ground almonds
- 120ml Soy drink
- 2tbsp Cider vinegar
- 3/4tsp Bicarbonate of soda
- 2 servings Brandy, optional.
- Extra Brandy or Port, optional.
Vegan Royal Icing
- 500g Icing sugar
- 6 tbsp Aquafaba (the brine from a can of chickpeas)
- 1-2 tbsp Corn flour
Please note that if you are making a lower alcohol version of this and don’t plan on feeding the cake with brandy it will not be preserved by the alcohol, therefore make just a few days before serving.
Method
Cake
- Soak the berries, raisins, prunes and apricots in the brandy and apple juice for 24 hours.
- Preheat the oven to 140°c.
- Grease and line a baking tin.
- Mix together the flour, oil, sugar, spices, zest, almonds and soaked fruits until mixed well.
- Warm half the soy drink with the vinegar and add the bicarb to the rest of the soy milk.
- Mix the two together and immediately mix in with the rest of the batter.
- Place in the baking tin and cook for 2 hours.
- When removed, check it’s cooked by sticking a skewer or sharp knife into the cake. If it comes out clean it’s cooked.
- If you want to add alcohol, just poke a few holes in the cake and feed with brandy and/or port to your taste.
Icing
- Use an electric mixer to beat the aquafaba until foamy.
- This should take a few minutes and double in size.
- Add the icing sugar in one and mix until smooth and thick.
- The icing needs to be quite thick, add the corn flour to get your desired consistency.