Vegan Christmas cake

Name: Vegan Christmas cake
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: European, British
Ingredients: 125g raisins; 125g sultanas; 125g currants; 100g dried cranberries; 100g mixed candied peel; 85g glacé cherries (rinsed & thoroughly dried); 100ml rum or brandy; 175g plant based butter; 125g dark brown soft sugar; 50g light brown soft sugar; 1tbsp treacle; Finely grated zest of 1 large orange; Finely grated zest of 1 large lemon; 350g plain flour; 40g ground almonds; 3/4tsp bicarbonate of soda; 1tsp mixed spice; 1/2tsp ground Cinnamon; 1/2tsp ground nutmeg; 120ml unsweetened plant based milk; 2tbsp red wine vinegar or lemon juice; 60g chopped almonds; Rum or brandy for feeding; Marzipan; Icing sugar; 453g icing sugar; 74ml aquafaba (oggs from Sainsbury’s); 1 level tsp cream of tartar; 2tsp lemon juice; 2tsp liquid glucose

23 steps

Prep:2hCook:1h

A traditional Christmas cake, without eggs or dairy! 3 months to make from start to finish but oh so rewarding when you finally taste it.

Updated at: Thu, 17 Aug 2023 03:14:20 GMT

Ingredients

12 servings

For the marzipan & royal icing

marzipan

icing sugar

453gicing sugar

74mlaquafaba

oggs from Sainsbury’s

1 level TSPcream of tartar

2 tsplemon juice

2 tspliquid glucose

Instructions

In the first week of September

Step 1

Mix together all dried fruits & soak in rum or brandy for up to 1 week, keeping covered & stirring occasionally.

In the second week of September

Step 2

Preheat the oven to 140°C. Grease & double like a 20 inch cake tin.

Step 3

In a large bowl whisk together margarine, sugars, treacle & citrus zest until fluffy.

Step 4

In a separate bowl sift together the plain flour, ground almonds, bicarbonate of soda and spices.

Step 5

Tip dry ingredients into margarine mix along with plant milk and red wine vinegar and stir until just combined. The batter should be very thick.

Step 6

Stir in soaked fruits & any remaining liquids, along with the chopped almonds.

Step 7

Scrape the batter into the prepped tin and use a spatula to spread it until it’s level.

Step 8

Bake for 2-3 hours or until a skewer comes out clean. Leave to cool completely before removing from the cake tin and then brush with rum or brandy.

Step 9

Wrap the cake in baking parchment and then tin foil. If possible store in an airtight container and feed brandy or rum weekly for up to 3 months.

1 week before Christmas

Step 10

brush the cake all over with Warmed apricot jam. Also brush the cake board, or wherever the cake is to be served, with jam.

Step 11

Place the cake on the cake board

Step 12

Dust a surface with icing sugar and roll out the marzipan.

Step 13

Using the rolling pin, carefully lift the marzipan and place over the top of the cake, easing down the sides of the cake until it appears smooth.

Step 14

Using a sharp knife trim any excess at the bottom of the cake.

Step 15

Seal the cake in a cake tin and leave until December 23.

On December 23

Step 16

Place cream of tartar and aquafaba in a large mixing bowl and whisk in medium until it’s a foam.

Step 17

Add half the powdered sugar and mix at low speed until incorporated.

Step 18

Add the other half of the powdered sugar & slowly mix. It should be the consistency of thick cream.

Step 19

If the icing is too thin keep adding powdered sugar until the desired consistency is achieved.

Step 20

Whisk on medium high for 5 mins

Step 21

After it has finished mixing, If too thick add water a drip at a time until desired consistency.

Step 22

Add 2tsp liquid glucose

Step 23

Pour all over the cake, spreading evenly. Once it has set decorate it as you wish!

Notes

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Delicious

Moist

Special occasion

Sweet

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