Vegan Christmas Cake Recipe
After we published our Auntie Vi’s Christmas Cake recipe on this site, we were asked if we could include a vegan version also. This recipe is a family fruit cake recipe that we’ve adapted to make suitable for vegan’s. It should make a suitable vegan alternative to Christmas cake. It’s a tried and tested recipe, handed down from Suma member Wendy Abbott’s mum. It’s a family favourite, and has been made many times over by different members of her family. It includes brandy which is optional, as some people prefer their cake without it. Once baked you can decorate it as you like, go traditional and use marzipan and icing sugar, try something totally different or leave it plain. The flavour of the fruit is enough for it to be utterly delicious on it’s own.
Sift flour, salt, cinnamon, nutmeg and mixed spice in to a large mixing bowl, then rub in the dairy free spread. Stir in the sugar, currants, sultanas, raisins, peel and cherries. Add the lemon rind and give it a good stir. Add all but 2tbsp of the soya milk and stir lightly. Heat the remaining soya milk in a pan or microwave so it is warm but not boiling, you should be able to touch it without burning your finger. Pour on to the bicarb and then stir it thoroughly into the mixture, without actually beating.
Put into a lined 73/4 inch diameter tin, smooth and slightly hollow out centre.
Bake at about gas mark 4 for an hour, then turn down to gas mark 3 for a further 45 minutes. It’s done when a normal skewer comes out clean.
If you are going to use the brandy:
Leave the cake to cool and then prick with a cocktail stick and feed with a third of the brandy. Wrap the cake in greaseproof paper and store in an airtight container or tin. You can pour the rest of the brandy over the cake at weekly intervals. It will keep for 3-4 weeks, but not as long as a traditional fruitcake.