Vegan Christmas Cake Recipe
Vegan Christmas Cake
This recipe is a family fruit cake recipe that we’ve adapted to make suitable for vegans. It’s a tried and tested recipe, handed down from Suma member Wendy’s mum. It’s a family favourite, and has been made many times over by different members of her family.
It includes brandy (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.
You might want to check out Auntie Vi’s Christmas Cake recipe too (its not vegan though).
- 12oz / 340g plain flour FG069
- 6oz / 170g soft brown sugar LJ241
- 6oz / 170g currants DR097
- 6oz / 170g sultanas DR114
- 5oz / 140g raisins DR113
- 2oz / 55g glace cherries – chopped DR202
- 1oz / 25g mixed peel – chopped DR203
- 1/2 pint / 280ml soya milk (or you can use oat milk, rice milk, or coconut milk)
- 2 1/2oz / 70g soya or sunflower dairy free spread MA055/MA053
- 1 tsp bicarbonate soda LJ040
- 1/2 tsp cinnamon HE139
- 1/4 tsp nutmeg HE150
- 1/2 tsp mixed spice HE148
- pinch of salt LJ005
- 6 tbsp / 90ml brandy (optional) RS237
- finely grated rind of 1 lemon
- 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.