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”.
100 g dried cranberries
75g mixed candied peel
100g glace cherries
130 ml orange juice
180g 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
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.