How do I prepare dried fruit for a vegan Christmas cake?

To prepare the dried fruit, mix all the dried fruits in a large bowl with a lid. Pour enough rum, brandy, or orange juice to cover the fruit, then stir well. Cover the bowl and let the fruit soak overnight or for up to a week, stirring occasionally. This soaking allows the fruit to plump up and adds moisture and flavor to your vegan Christmas cake.

What can I use instead of eggs in a vegan Christmas cake recipe?

A common egg substitute for vegan Christmas cake is a combination of red wine vinegar and bicarbonate of soda. The vinegar reacts with the bicarbonate to create bubbles, helping the cake rise and giving it a light texture. This combination effectively replaces the binding and leavening properties of eggs.

How long and at what temperature should I bake a vegan Christmas cake?

Bake the cake at 140°C (120°C fan) or 275°F (gas mark 1) for between 2 to 3.5 hours. Test doneness by inserting a skewer into the center; it should come out clean. Baking at a low temperature over a longer time ensures the cake cooks evenly without drying out.

Can I make a vegan Christmas cake without alcohol?

Yes, you can soak the dried fruit in orange juice instead of alcohol for an alcohol-free version. Keep in mind that without alcohol, the cake won't keep as long and should be baked and eaten within the same week. Soaking fruit in juice still adds moisture and sweetness but lacks the preservative qualities of alcohol.

How do I keep a vegan Christmas cake moist after baking?

After baking and cooling, brush the cake all over with rum or brandy, then wrap it tightly and store it in an airtight container. Repeat this "feeding" every week or two by adding a couple of tablespoons of alcohol to maintain moisture and deepen the flavor. For an alcohol-free cake, this step can be skipped, but the cake should be consumed sooner.

Vegan Christmas Cake Recipes 2024 For Festive Treats

Name: Vegan Christmas Cake
Prep time: PT-494784H17M30S
Cook time: PT-494785H57M30S
Total time: PT-494785H57M30S
Cuisine: Vegan
Ingredients: – 125 g raisins; – 125 g sultanas; – 125 g currants; – 100 g dried cranberries; – 100 g mixed candied peel; – 85 g glace cherries, halved; – 100 ml rum or brandy for soaking and feeding; – 175 g vegan block butter or margarine, softened; – 125 g dark brown soft sugar; – 50 g light brown soft sugar (or additional dark brown sugar); – 30 g treacle or molasses; – Grated zest of 1 large orange; – Grated zest of 1 large lemon; – 350 g plain (all-purpose) flour; – 40 g ground almonds; – ¾ teaspoon bicarbonate of soda; – 1 teaspoon mixed spice (such as apple pie spice); – ½ teaspoon ground cinnamon; – ½ teaspoon ground nutmeg; – 120 ml unsweetened soy milk or other unsweetened non-dairy milk; – 2 tablespoons lemon juice or red/white wine vinegar; – 60 g chopped almonds

Ingredients

– 125 g raisins

– 125 g sultanas

– 125 g currants

– 100 g dried cranberries

– 100 g mixed candied peel

– 85 g glace cherries, halved

– 100 ml rum or brandy for soaking and feeding

– 175 g vegan block butter or margarine, softened

– 125 g dark brown soft sugar

– 50 g light brown soft sugar (or additional dark brown sugar)

– 30 g treacle or molasses

– Grated zest of 1 large orange

– Grated zest of 1 large lemon

– 350 g plain (all-purpose) flour

– 40 g ground almonds

– ¾ teaspoon bicarbonate of soda

– 1 teaspoon mixed spice (such as apple pie spice)

– ½ teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– 120 ml unsweetened soy milk or other unsweetened non-dairy milk

– 2 tablespoons lemon juice or red/white wine vinegar

– 60 g chopped almonds

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Instructions

1-Getting started with this vegan Christmas cake begins with preparing the dried fruits for the best results. First, mix the dried fruits in a bowl and cover them with rum or brandy, letting them soak for at least 12 hours or up to a week for deeper flavor. This step ensures the cake stays moist and packed with taste, as mentioned in the recipe details.

2-Preheat your oven to 140°C (275°F) and prepare an 8-inch deep round cake tin by greasing and lining it with baking parchment. In a large bowl, whisk the softened vegan margarine, dark and light brown sugars, treacle, and grated orange and lemon zest until it’s fluffy and well combined. For external inspiration, check out another popular vegan Christmas cake recipe that offers similar tips.

3-Sift the plain flour, ground almonds, bicarbonate of soda, mixed spice, cinnamon, and nutmeg into a separate bowl. Combine this with the margarine mixture, soy milk, and lemon juice or vinegar, stirring gently until just mixed the batter will be thick, which is normal. Fold in the soaked fruits and their liquid along with the chopped almonds to distribute everything evenly.

4-Spread the batter into the prepared tin and bake for 2 to 3½ hours, checking with a skewer for doneness. Once baked, cool the cake in the tin on a wire rack, then brush it with rum or brandy. Wrap it up and store it, feeding it weekly to keep it moist for up to three months. Adjust baking time if you’re using a different tin size to avoid overcooking.

Notes

⚖️ Use a digital scale for accurate measurements.
🥄 Replace eggs with baking soda and vinegar combination for leavening.
🍊 For non-alcoholic version, soak fruits in orange juice and consume cake within a week.

Author: Brandi Oshea
Prep Time: 20 minutes
Soaking Time: 12 hours to 1 week
Cook Time: 2 to 3.5 hours
Category: Dessert
Method: Baking
Cuisine: Vegan
Diet: Vegan

Nutrition

Serving Size: 1 slice
Calories: 290 kcal
Sugar: 35 g
Sodium: 180 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg