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vegan christmas cake

Vegan Christmas Cake

21 Sep 2022 • 23 min read

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 A delicious plant based Christmas cake packed full of fruit & nuts.

Ready for some sugar and spice?

This Christmas cake recipe uses aromatic cinnamon and dried fruit for a festive flavour like no other. We’ve replaced the icing with jewel-bright fruits and nuts – but you can decorate the cake however you like.

Just like the traditional version, it gets better with time! Bake it a few weeks or months ahead of Christmas. Our recipe can be gluten-free, alcohol-free, and vegan - so everyone will enjoy it when the big day arrives.

Vegan
Vegetarian
Easy
Serves 12
Prep time: 30mins
Cook time: 3hr
Total time: 3hr 30mins

Ingredients

  • 350g H&B Chopped Dates

  • 1kg H&B Mixed Fruit

  • 250g Vitacoco Coconut Oil

  • 4 tbsp H&B Chia Seeds (If you would prefer to make a traditional
    cake replace chia seeds with 3 eggs)

  • 75g H&B Brown Rice Flour

  • 2tsp H&B Mixed Spice

  • 1tsp H&B Cinnamon

  • 100g H&B Ground Almonds

  • 100g H&B Flaked Almonds

  • Extras you need:
    1 Orange

    1 Lemon

    150ml Rum or any alcohol of your choice (for an alcohol free version use Orange Juice)

    200g Brown Sugar

    1 tsp Vanilla Extract

    100g Plain Flour

  • Equipment you need:

    Large pan
    20cm deep cake tin
    Baking parchment

Method

1

Zest and juice the orange and lemons. Add to a large
pan with chopped dates, mixed fruit, rum, Vitacoco
coconut oil and brown sugar.

2

Bring to the boil and stir, then lower the heat and simmer

for 5 minutes or until the sugar has dissolved. Transfer the
mixture into a large bowl and leave to cool for 30 mins.

3

Heat your oven to 150°C/130°C fan/gas 2. Line a deep
20cm cake tin with a double layer of baking parchment.
Mix the chia seeds with 150ml water. Leave to sit for 5
mins until gel-like and thick.

4

Add the chia seed mix, vanilla extract and remaining
dry ingredients to the fruit mixture. Stir well, ensuring
there are no pockets of flour.

5

Tip into your prepared tin and level the top with a spoon.
Place in centre of the oven and bake for 2 to 3 hours or
until the cake feels firm to the touch and is golden brown.
Check after two hours, and if the cake is a perfect colour,
cover with foil. When the cake is fully baked a skewer
inserted into the centre of the cake should come out clean.

6

Remove cake from the oven and leave to cool in the tin.
Poke holes in it with a skewer and spoon over 2 tbsp of rum.
Feed the cake for up to 5 days with 1-2 tbsp of rum until
ready to remove from tin and decorate.

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