By Ben Wise-Fowler
Vegan Christmas cake
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
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
85
High
Nutrition per serving
Calories686.6 kcal (34%)
Total Fat16.6 g (24%)
Carbs126.9 g (49%)
Sugars93.9 g (104%)
Protein6.7 g (13%)
Sodium99.8 mg (5%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
125graisins
125gsultanas
125gcurrants
100gdried cranberries
100gmixed candied peel
85gglacé cherries
rinsed & thoroughly dried
100mlrum
or brandy
175gplant based butter
125gdark brown soft sugar
50glight brown soft sugar
1 Tbsptreacle
1zest of orange
finely, grated, large
1lemon
finely, grated zest of, large
350gplain flour
40gground almonds
¾ tspbicarbonate of soda
1 tspmixed spice
½ tspground cinnamon
½ tspground nutmeg
120mlunsweetened plant based milk
2 Tbspred wine vinegar
or lemon juice
60galmonds
chopped
Rum
or brandy, for feeding
For the marzipan & royal icing
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
1 liked
0 disliked
Delicious
Moist
Special occasion
Sweet
There are no notes yet. Be the first to share your experience!
