As this is going to be our last Christmas in the UK for a prolonged amount of time I wanted to make something particularly festive. I thought a vegan Christmas cake would be the perfect thing, but not your average Christmas cake, oh no, this one is crammed full of deliciously festive spices, jam packed with dried fruit and topped off with generous lashings of spiced rum! I have never made one before so attempting this vegan Christmas cake recipe was my first venture and it ended up being a scrumptious triumph!
This Christmas cake recipe has an abundance of dried fruit squished into every inch. The fruit is marinated in succulent reduction of spiced rum, sugar, fresh orange, lemon zest and juice. The flavour is rich, festive very moreish. Whilst you reduce the dried fruit in the rum and sugar it fills your home with aromas of Christmas seasonings and spices – enough to get any scrooge in the festive swing of things.
At this point I couldn’t help myself and struggled to stop nibbling away at this delicious concoction which left me feeling a little overwhelmed by all the indulgence. So be warmed if you do make this vegan Christmas pudding then you’ll probably find yourself pigging out in the production process. Approach with caution as rum and sugar infused dried fruit is not for the faint hearted!
My grandparents are very traditionally British and my Grandma is known for her culinary feats so my aim was to really impress them with my first vegan Christmas cake recipe. Being traditional they think that my vegan lifestyle is very odd and are firmly of the belief that I just eat spinach and grass. I wanted to prove that vegans can not just eat cake, they can eat bloody delicious cake!
Thankfully the results were a success! I didn’t tell them before tucking-in that it was vegan but once I did they were shocked and didn’t quite believe me as it tastes so delicious. So glad I showed them that vegan food can be cruelty-free and super scrummy all at the same time.
I always thought making a vegan Christmas cake seemed like a laborious and daunting task but this recipe requires just a few simple steps. Plus, the seasonal scents that fill your home makes the process a Christmas treat for your senses. The pinnacle point of this cake is infusing the dried fruit with the rum and sugar as this makes the dried fruit really moist and infuses the cake with further depths of flavour.
Be sure not to heat the dried fruit too quickly or on too high as it can damage the fruit and possibly burn. Doing this process gradually means it keeps it’s shape whilst being encompassed by delicious sweetness and spices.
This cake recipe uses that vegan baking favourite flax eggs which binds all the ingredients together in a condensed amalgamation of sweet and spiced goodness. The cake itself is made sweet by the boiled fruit concoction which is perfectly balanced with the zesty fresh orange and lemon. The addition of nutmeg and cinnamon along with the spiced rum give this cake a warming taste to tantalise your taste buds. I also added flaked almonds which adds texture offset by the rich and dense dried fruit.
Lining the cake tin for the recipe can be a bit fiddly and time consuming but is essential to make sure your vegan Christmas cake cooks evenly and doesn’t burn at all. Be sure to follow the instructions and it’ll be as easy as a piece of cake.
This vegan Christmas cake recipe is rich, dense and delicious, perfectly sweet and complimented by the spices and zesty fruit. It makes a perfect centre piece for your Christmas feasting and it can be kept to last the whole festive period (if you can resist eating it all straight away). The recipe has been loved by vegans and non-vegans alike which is always a welcomed sign of success for me. After my Mum’s friends tried a slice or two I’ve now got a multitude of Christmas orders so it’s going to be a busy month!
Give this Crimbo recipe a try yourself and let me know what you think in the comments below and tag me in your creations with the #veggievagabonds on social media.
Vegan Christmas Cake Recipe
1kg of dried fruit and mixed peel – I used a mixture of raisins, sultanas, currants, dried orange and lemon peel
The zest and juice of one orange
The zest and juice of one lemon
150ml of spiced rum – plus 100ml every week for feeding
50 grams of coconut oil
200 grams of light soft brown sugar
2 flax eggs – 2 level tablespoons of ground flax meal mixed with 5 tablespoons of water and left to set for 10 minutes
175 grams plain flour
100 grams of ground almonds
½ teaspoon of baking powder
1 teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
100 grams of flaked almonds
1 teaspoon of vanilla extract
For the topping:
4 heaped tablespoons of orange marmalade
2kg of marzipan
Icing sugar for rolling
1. On a low to medium heat in a large pan heat the coconut oil, dried fruit, rum, the zest and juice of the lemon and orange and the sugar stirring occasionally until fully combined and the sugar has dissolved for about 5 – 10 minutes. Once combined remove from the heat and leave in a bowl to cool for about 30 minutes.
2. Make the flax eggs by combining 2 level tablespoons of ground flax meal mixed with 5 tablespoons of water and leave to set for 10 minutes.
3. Preheat the oven to 130 degrees Celsius.
4. Line a 20cm circular baking tin. Line the bottom and sides with baking paper, greasing the tin first then also the inside of the baking paper once it’s placed in. The paper will now be greased on both sides. Then wrap two layers of baking paper around the outside and tie with string.
5. Add the flax eggs, flour, ground almonds, baking powder, cinnamon, nutmeg, ground almonds and vanilla to the dried fruit mixture and stir until combined being careful not to over-work the mixture.
6. Pour the mixture into the baking tin and bake for 2 hours or until a skewer comes out nearly clean.
7. Once your cake it baked allow it to completely cool in the tin and then remove. Wrap in cling film and store at room temperature.
8. Feed you cake by poking holes in the top and pouring over 100ml of spiced rum every week. Stop this process once week before icing to allow the cake to dry.
9. To ice you cake, heat the marmalade on a low to medium heat.
10. Lightly dust a surface with the icing sugar and roll out your marzipan big enough so it’ll cover the top and sides of your cake.
11. Spread the melted marmalade over the top and sides of your cake then carefully place the marzipan on top. Be sure to cover the cake evenly and cut off the excess. Top with decoration or leave and serve to your hearts content!
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