vegan xmas cake recipe

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.

christmas cake vegan, served

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”.

vegan xmas cake ingredients
Vegan Christmas Cake Recipe

Vegan Christmas Cake Recipe

Recipe by Jessica Wilkes
5 from 5 votes

This year I decided to experiment with a completely vegan Christmas cake. Egg free, dairy free Christmas cake, can it be done? Of course!

Course: DessertCuisine: BritishDifficulty: Medium
Servings

8

servings
Prep time

1

hour 
Cooking time

2

hours 

30

minutes
Calories

311

kcal

Ingredients

  • 50 g 50 raisins

  • 100 g 100 dried cranberries

  • 75 g 75 mixed candied peel

  • 100 g 100 glace cherries

  • 130 ml 130 orange juice

  • 180 g 180 brown sugar

  • 175 g 175 vegan butter

  • 1 tablespoon 1 golden syrup

  • 1 1 lemon and 1 orange

  • 340 g 340 plain flour

  • 50 g 50 ground almonds

  • 1 tsp 1 baking soda

  • 2 tsp 2 ground cinnamon

  • 1/2 tsp 1/2 ground nutmeg (or you can use whole nutmeg and grate yourself)

  • 125 ml 125 non dairy milk

  • 2 Tbsp 2 vinegar

  • 70 g 70 chopped almonds

  • Approximately 150ml brandy

Directions

  • 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.

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