15% off €30 OR 20% off €35
15% off €30 OR 20% off €35
Code:DECIDE
Vegan Christmas cake
A delicious plant based Christmas cake packed full of fruit & nuts.
This Christmas cake recipe uses aromatic cinnamon and dried fruit for a festive flavour like no other. We’ve replaced the icing with jewel-bright fruits and nuts – but you can decorate the cake however you like.
Just like the traditional version, it gets better with time! Bake it a few weeks or months ahead of Christmas. Our recipe can be gluten-free, alcohol-free, and vegan - so everyone will enjoy it when the big day arrives.
Ingredients
350g H&B Chopped Dates
1kg H&B Mixed Fruit
250g Coconut Oil
4 tbsp H&B Chia Seeds (If you would prefer to make a traditional
cake replace chia seeds with 3 eggs)75g Brown Rice Flour
2 tsp Mixed Spice
1 tsp Cinnamon
100g H&B Ground Almonds
100g H&B Flaked Almonds
Extras you need:
1 Orange
- 1 Lemon
- 150ml Rum or any alcohol of your choice (for an alcohol free version use Orange Juice)
- 200g Brown Sugar
- 1 tsp Vanilla Extract
- 100g Plain Flour
Method
- Zest and juice the orange and lemons. Add to a large pan with chopped dates, mixed fruit, rum, coconut oil and brown sugar.
- Bring to the boil and stir, then lower the heat and simmer for 5 minutes or until the sugar has dissolved. Transfer the mixture into a large bowl and leave to cool for 30 mins.
- Heat your oven to 150°C/130°C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment. Mix the chia seeds with 150ml water. Leave to sit for 5 mins until gel-like and thick.
- Add the chia seeds to your cake mixture.
- Tip into your prepared tin and level the top with a spoon. Place in centre of the oven and bake for 2 to 3 hours or until the cake feels firm to the touch and is golden brown. Check after two hours, and if the cake is a perfect colour,
- cover with foil. When the cake is fully baked a skewer inserted into the centre of the cake should come out clean.
- Remove cake from the oven and leave to cool in the tin. Poke holes in it with a skewer and spoon over 2 tbsp of rum.
- Feed the cake for up to 5 days with 1-2 tbsp of rum until ready to remove from tin and decorate.
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