Masterclass Christmas cake

Vegan Christmas Cake

This decadent cake celebrates Christmas vegan-style, with a melange of flavours to truly impress

By , 28 October 2019

(1 vote)

Vegan Christmas Cake
  • Cook: 4 Hours
    plus soaking

  • Serves: 24

Nutritional Info
Each 87g serving contains
  • Salt

    .23g

    low

    4%
  • Energy

    1252KJ

    299KCAL

    15%
  • Fat

    10.4g

    med

    15%
  • Saturates

    1.8g

    med

    9%
  • Sugars

    33.9g

    high

    38%
of your reference intake.
Typical energy values per 100g: 1439kJ/344kcal.
Ingredients
  • 350g raisins
  • 250g dried cranberries
  • 250g currants
  • 100g mixed peel
  • 50g glacé cherries, halved
  • 175ml vegan sherry, spiced rum or cooled strong tea, plus extra for feeding
  • 2tbsp Asda golden linseeds
  • 250g dairy-free spread, melted, plus extra for greasing
  • 200g light muscovado sugar
  • 4tbsp apple sauce
  • 50g flaked almonds
  • Zest 1 orange
  • Zest 1 lemon
  • 250g self-raising flour
  • 1tsp ground ginger
  • 1tsp ground cinnamon
  • ½tsp allspice
  • 1tbsp apple cider vinegar
Method
  • At least the day (and no more than 7 days) before you start making the cake, put the dried fruits into a large bowl with the sherry, rum or cooled tea. Cover with clingfilm and leave to soak.

  • When you’re ready to make the cake, preheat the oven to 150C/130C Fan/Gas 2. Grease the base and sides of a 20cm loose-bottomed cake tin, then line with at least 3 layers of baking paper.

  • Put the linseeds in a small bowl and pour on 5tbsp hot water. Stir well and set aside for 25 mins until the mixture thickens and becomes gloopy.

  • Beat the spread with the sugar until well mixed, then beat in the linseed mixture and apple sauce. Stir in the rest of the ingredients, along with the soaked fruits.

  • Pour into the cake tin and bake for 2 hrs 45 mins to 3hrs 15 mins, until a skewer inserted into the centre comes out clean. After 90 mins, lay a round of baking paper on top to prevent it browning too much. Leave to cool completely in the tin.

  • Wrap the cake in baking paper, put it in a lidded tin or airtight container and then store in a cool dark place.

  • Each week, open the tin, unwrap the cake and feed with 1-2tbsp sherry, rum or cold tea. Rewrap, replace the lid and keep cool.

  • A few days before Christmas, ice and decorate the cake.