This tropical cake is often a hit with people who claim not to like Christmas cake. Dried pineapple, apricot and crystallised ginger make it flavoursome and tangy, bringing a bit of sunshine to the winter months.
Total prep 70 mins & Overnight rest
Cook 140 mins
Fruit mix ingredients
- 125ml orange juice and/or brandy to suit taste
- 250g Suma dried pineapple (DR129), roughly chopped
- 100g Suma dried apricots (DR063), roughly chopped
- 100g Suma glace cherries (DR202), halved
- 60g Suma dried mango (DR279), roughly chopped
- 50g Suma crystallised ginger (DR121), roughly chopped
Wet ingredient mix
- Suma dairy-free sunflower/soya spread (MA053/MA055), to grease
- 200g Suma dairy-free sunflower/soya spread
- 215g Suma coconut palm sugar (LJ100)
- 3 replacer eggs
- 200g soya yoghurt – plain
- 2 tsp vanilla essence
Dry ingredient mix
- 190g plain flour
- 150g self-raising flour
- 2 tsp Suma mixed spice (HE148)
- Finely grated rind of 1 lemon
- 1 tsp Suma bicarbonate of soda (LJ040)
- 250ml Suma coconut milk (LJ350)
Method to make the tropical vegan Christmas cake:
- Mix the orange juice/brandy in a bowl. Roughly chop the pineapple, apricot, cherries, mango and ginger with scissors to your preferred size. Leave fruit pieces to soak overnight in the orange juice/brandy.
- Preheat the oven to 160°C. Use a 9-inch round (at least 3-inches deep) cake tin and grease with the dairy-free spread. Line tin with baking paper.
- In a large bowl, beat the dairy-free spread and coconut sugar together until well blended. Gradually add the egg-replacer whilst stirring. Add the soya yoghurt and vanilla essence. This is the wet ingredient mix.
- In another bowl, mix together both the flours, mixed spice, lemon rind and bicarbonate of soda. This is the dry ingredient mix.
- Take it in turns to alternatively fold in the dry ingredient mix and coconut milk into the wet ingredient mix. Then stir in the soaked fruit until everything is evenly combined. A metal spoon will give you a cleaner fold.
- Spoon the cake mix out into the prepared tin, smoothing the surface. Bake in the oven for 2 hours and 20 minutes, checking the centre with a skewer and adding to the baking time until the skewer comes out clean. Once ready, remove the cake from oven, cover and let it cool in the tin, overnight.
- Decorate as desired.