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Vegan Christmas cake

Ingredients

  1. Step 1 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
  2. Step 2 zest and juice of 1 orange
  3. Step 3 zest and juice of 1 lemon
  4. Step 4 150ml rum, plus extra for feeding
  5. Step 5 250g coconut oil
  6. Step 6 200g light soft brown sugar
  7. Step 7 4 tbsp chia seeds
  8. Step 8 175g plain flour
  9. Step 9 100g ground almonds
  10. Step 10 ½ tsp baking powder
  11. Step 11 2 tsp mixed spice
  12. Step 12 1 tsp ground cinnamon
  13. Step 13 ¼ tsp ground cloves
  14. Step 14 100g flaked almonds
  15. Step 15 1 tsp vanilla extract
Vegan Christmas cake
Calories: 550 Carbohydrate: 67 g Protein: 6 g Fat: 25 g
Cook time: 160 minutes Prep time: 30 minutes Total time: 190 minutes Servings: 1215

TAGS

Afternoon tea Dessert Treat Christmas cake comfort food Festive Sophie Godwin Vegan Vegetarian Winter

Directions

  1. Step 1 Put the dried fruit, zests and juice, rum, coconut oil and sugar into a large pan set over a medium heat. Give it a good mix, bring to the boil, then lower the heat and simmer for 5 mins until the sugar has dissolved. Tip the mixture into a large bowl and leave to cool for 30 mins.
  2. Step 2 Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, tying it with string to secure. Mix the chia seeds with 150ml water. Leave to sit for 5 mins until gel-like and thick.
  3. Step 3 Add the remaining ingredients to the fruit mixture, along with the chia seed mix, and stir well, making sure there are no pockets of flour. Tip into your prepared tin, level the top with a spoon and bake in the centre of the oven for 2 hrs.
  4. Step 4 Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of rum. Leave the cake to cool completely in the tin.
  5. Step 5 To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don't feed the cake for the final week to give the surface a chance to dry before icing.