Vegan

Vegan Christmas Cake Recipe

2 hrs 10 mins Cook
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Try this amazing Vegan Christmas Cake recipe today!

1kg mixed dried fruit (use a mix of raisins, sultanas, currents, cherries, cranberries, prunes of figs)
Zest and juice of 1 orange
Zest and juice of 1 lemon
150ml rum (plus extra for feeding)
250g light soft brown sugar
4 tbsp chia seeds
175g plain four
100g ground almonds
1/2 tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
1/4 tsp ground cloves
100g flaked almonds
1 tsp vanilla e

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prep time
30 mins
cooking time
2 hrs 10 mins
total time
2 hrs 40 mins

Equipment

  • Mixer

Ingredients

  • 1kg mixed dried fruit (use a mix of raisins, sultanas, currents, cherries, cranberries, prunes of figs)

  • Zest and juice of 1 orange

  • Zest and juice of 1 lemon

  • 150ml rum (plus extra for feeding)

  • 250g light soft brown sugar

  • 4 tbsp chia seeds

  • 175g plain four

  • 100g ground almonds

  • 1/2 tsp baking powder

  • 2 tsp mixed spice

  • 1 tsp ground cinnamon

  • 1/4 tsp ground cloves

  • 100g flaked almonds

  • 1 tsp vanilla extract

Instructions

1

Directions

Put the dried fruit, zests and juice, rum, coconut oil and sugar into a large pan set over medium heat. Give it a good mix, bring to a boil, then lower the heat and simmer for 5 mins until the sugar has dissolved. Tip the mixture into a large bowl and leave to cool for 30 mins.
2
Heat oven to 150 degrees C. Line a deep 20 cm cake tin with a double layer of baking parchment, then wrap a layer of newspaper around the outside, tying it with string to secure. Mix the chia seeds with 150ml water. Leave to sit for 5 mins until gel-like and thick.
3
Add the remaining ingredients to the fruit mixture, along with the chia seed mix, and stir well, making sure there are no pockets of flour. Tip into your prepared tin, level the top with a spoon and bake in the centre of the oven for 2 hrs.
4
Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of rum. Leave the cake to cool completely in the tin.
5
To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry before icing.
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Browse the best collection of Jamaican recipes from around the web by local and international chefs.
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