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Vegan Christmas Cake Recipe

Vegan Christmas Cake Recipe

A vegan Christmas cake is a delicious, plant-based version of the classic holiday treat, made without eggs or dairy. Packed with dried fruits, warm spices, and a hint of rum, this cake stays rich and moist, perfect for festive gatherings or as a gift. It’s ideal for those looking for a traditional Christmas dessert with a vegan twist.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Calories: 480kcal
Author: Anne Carter
Servings: 12

Equipment

  • Large pan
  • Mixing Bowl
  • 20cm deep cake tin
  • Baking parchment
  • Newspaper and string
  • Spoon
  • Skewer

Ingredients

  • 1 kg mixed dried fruit
  • use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs
  • zest and juice of 1 orange
  • zest and juice of 1 lemon
  • 150 ml rum
  • plus extra for feeding
  • 200 g light soft brown sugar
  • 4 tbsp chia seeds
  • 250 g coconut oil
  • 175 g plain flour
  • 100 g ground almonds
  • ½ tsp baking powder
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 100 g flaked almonds
  • 1 tsp vanilla extract

Instructions

  • In a large pan, combine dried fruit, zests and juice, rum, coconut oil, and sugar. Heat, stir, and simmer for 5 minutes. Transfer to a bowl and cool for 30 minutes.
    A large pan with mixed dried fruits like raisins, sultanas, currants, cherries, cranberries, prunes, and figs, along with orange zest, lemon zest, rum, coconut oil, and sugar, gently heating on a white marble cooktop for a fruitcake recipe.
  • Preheat oven to 150°C (130°C fan/gas 2). Line a 20cm cake tin with double parchment, wrap in newspaper, and secure with string.
    The fruit mixture from the large pan is transferred into a bowl and left to cool for 30 minutes on the white marble cooktop for a fruitcake recipe.
  • Mix chia seeds with 150ml water and let sit for 5 minutes until thick.
    Chia seeds mixed with water, resting for 5 minutes to thicken for the fruitcake recipe, placed on the white marble cooktop.
  • Add remaining ingredients and chia mix to the fruit mixture. Stir well, checking for flour pockets.
    The thickened chia seed mixture is added to the fruit mixture with remaining ingredients like flour, ground almonds, baking powder, and spices, ready to be stirred for the fruitcake recipe.
  • Pour mixture into the tin, level, and bake for 2 hours.
    The fruitcake batter mixture is carefully poured into the prepared 20cm cake tin on the white marble cooktop, ready for baking.
  • Remove from oven, poke holes with a skewer, and spoon over 2 tbsp rum. Cool completely in the tin.
    The fruitcake batter is baking in the oven at 150°C for two hours, with the cake tin placed inside.
  • Peel off parchment, wrap in cling film, and store. Feed with 1-2 tbsp alcohol every two weeks, stopping a week before icing.
    The freshly baked fruitcake is poked with a skewer and fed with rum, allowing it to soak in the alcohol for added flavor

Nutrition

Calories: 480kcal | Carbohydrates: 60g | Protein: 5g | Fat: 23g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 25mg | Potassium: 400mg | Fiber: 7g | Sugar: 45g | Vitamin A: 100IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 18mg