Vegan  Christmas Cake

Ingredients

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– Dried Fruits – Alcohol – Fruit Juice – Dry Ingredients. All-purpose flour, baking soda, baking powder, salt, allspice, nutmeg, and cinnamon. – Wet Ingredients. Plant butter, brown sugar, molasses or dark corn syrup, grapeseed or avocado oil. – Egg replacement. Coconut milk and apple cider vinegar. – Nuts

yield

time

16 slices

3 hours 30 minutes

Step 

1

First, we need to prepare the dried fruit. Place all of the dried fruits into a medium saucepan and add the orange juice and brandy. Cover with a lid, bring to a boil, reduce the heat to low, and simmer for 10 minutes, stirring once or twice. Turn off the heat and let it sit with the lid on for about 1 hour. Remove the lid and proceed with the next steps while the fruit mix is cooling.

Step 

2

To a large bowl, add softened plant butter and brown sugar. Beat on low with an electrical mixer. Now add the oil and molasses. Beat again until everything is well combined.

Step 

3

In a small bowl or a cup, mix together the coconut milk (or whichever kind you are using) and apple cider vinegar. Set aside.

Step 

4

Sift the flour, baking powder, baking soda, salt, nutmeg, allspice, and cinnamon into a large mixing bowl.

Step 

5

Now add the wet ingredients together with the milk/vinegar mixture in the bowl with the flour. Using a spoon, mix everything well. At this point, add the soaked dried fruits and walnuts. Mix to combine.

Step 

6

Start preheating your oven to 350°F. Take a 9-inch spring pan and line it with parchment paper. Use plant butter to make it stick to the walls.

Step 

7

Pour the batter into the spring pan and cover it with foil. Bake at 350°F for 2 hours. Let it cool.

Step 

8

Once cooled, spoon 2 tbsp. of brandy or whiskey over it. To store, peel off the parchment paper, then wrap well in cling film. Feed the cake with 1-2 tbsp. of alcohol every two weeks, until ready to serve. It will stay in the fridge for up to 2 months.

How to Store

To store, peel off the parchment paper and wrap the Christmas Cake well in cling film. Feed the cake with 1-2 tbsp. of alcohol every two weeks, until you're ready to serve. It will stay in the fridge for up to 2 months.

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Press "Learn More" below  for exact measurements and step-by-step photo and video instuctions.

eatsomethingvegan.com

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