Vegan Christmas Cake

(0)
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

This Vegan take on the classic Christmas Cake has a lovely rich boozy fruit flavour with a moist texture.

about 10 - 12 slices

Easy 45 Minutes

Ingredients

Ingredients

For the recipe  Vegan Christmas Cake

For the Cake:

650 g Mixed Dried Fruit
150 g Glacé Cherries
100 g Dried Cranberries
10 g Orange Zest (zest of 1 orange)
60 ml Freshly Squeezed Orange Juice (4tbsp)
150 ml Sherry
5 g Dr. Oetker Bicarbonate of Soda (1tsp)
250 ml Unsweetened almond milk
15 ml Freshly Squeezed Orange Juice (1tbsp)
250 g Vegan Butter
200 g Light Brown Sugar
10 ml Dr. Oetker Madagascan Vanilla Extract (2tsp)
60 ml Treacle (4tbsp)
375 g Plain Flour
5 g Dr. Oetker Baking Powder (1tsp)
150 g Ground Almonds
2 g Mixed Spice (1tsp)

To Decorate:

Dr. Oetker Gold Decorating Icing
30 g Apricot Jam
kg Dr. Oetker Ready to Roll White Fondant Icing

preparation

Preparation

For the Cake

Step 1: To get started put all the dried fruit, orange juice, zest and sherry into a saucepan and bring to the boil. Remove from the heat and stir in the Bicarbonate of Soda. Leave to cool, this helps get all the fruit nice and juicy! 

Step 2: Next up, mix together the almond milk and orange juice and leave to thicken. Now for the baking, pre-heat your oven to 150℃/130℃ fan oven/Gas Mark. Grease and line a 9” round cake tin with parchment paper.

Step 3: Pop the vegan butter and sugar in a large bowl and cream together until light and fluffy. Add in the Vanilla Extract and pop in the treacle and give your mixture a big stir.

Step 4: In a separate bowl mix the flour, Baking Powder, ground almonds and mixed spice together and then fold through the wet mixture. Finally stir through the thicken almond milk and next the cooled fruit mixture.

Step 5: Pour your cake mixture into the cake tin and bake for 2hrs 45 minutes - 3hours or until a skewer popped into the middle of the cake comes out clean. Leave to cool in the tin for about 30 minutes before placing on a wire rack to cool completely. If you are making in advance once your cake is cooled wrap tightly in foil and place in an airtight container. For a boozier bake, you can feed weekly with sherry.

To Decorate

Step 6: Now it is time to decorate your Christmas cake, this can be done up to 2 weeks before Christmas! Pop your cake onto a cake board and secure in place with a blob of apricot jam – you can heat the jam in the microwave for a few seconds to loosen. Lightly dust your worktop with icing sugar, knead and roll out the fondant until it is large enough to cover your entire cake. Brush your cake with apricot jam and place the fondant over your cake smoothing it over the top and down the sides so it sticks in place and trim any excess around the base – leave these for later. Top tip; to help lift the fondant onto the cake, drape over your rolling pin and lift onto the cake. 

Step 7: Time for the finishing touches, using your leftover fondant roll out and cut into star shapes and stick around your cake, brushing on a small amount of water to help them stick if needed. Decorate your stars using the Gold Decorating Icing, you can paint, blob or draw onto the fondant – it is easiest to decorate the stars when they are on the cake. 

Step 8: Now your wonderful vegan Christmas cake is ready to enjoy, Merry Christmas! 

Nutritional Information for the recipe Vegan Christmas Cake

Per Serving Per 100 g / ml
Energy 3203 kJ
765 kcal
1415 kJ
338 kcal
Fat 27.64 g 12.23 g
Carbohydrate 114.62 g 50.72 g
Protein 8.19 g 3.62 g

preparation

Preparation

For the Cake

Step 1: To get started put all the dried fruit, orange juice, zest and sherry into a saucepan and bring to the boil. Remove from the heat and stir in the Bicarbonate of Soda. Leave to cool, this helps get all the fruit nice and juicy! 

Step 2: Next up, mix together the almond milk and orange juice and leave to thicken. Now for the baking, pre-heat your oven to 150℃/130℃ fan oven/Gas Mark. Grease and line a 9” round cake tin with parchment paper.

Step 3: Pop the vegan butter and sugar in a large bowl and cream together until light and fluffy. Add in the Vanilla Extract and pop in the treacle and give your mixture a big stir.

Step 4: In a separate bowl mix the flour, Baking Powder, ground almonds and mixed spice together and then fold through the wet mixture. Finally stir through the thicken almond milk and next the cooled fruit mixture.

Step 5: Pour your cake mixture into the cake tin and bake for 2hrs 45 minutes - 3hours or until a skewer popped into the middle of the cake comes out clean. Leave to cool in the tin for about 30 minutes before placing on a wire rack to cool completely. If you are making in advance once your cake is cooled wrap tightly in foil and place in an airtight container. For a boozier bake, you can feed weekly with sherry.

To Decorate

Step 6: Now it is time to decorate your Christmas cake, this can be done up to 2 weeks before Christmas! Pop your cake onto a cake board and secure in place with a blob of apricot jam – you can heat the jam in the microwave for a few seconds to loosen. Lightly dust your worktop with icing sugar, knead and roll out the fondant until it is large enough to cover your entire cake. Brush your cake with apricot jam and place the fondant over your cake smoothing it over the top and down the sides so it sticks in place and trim any excess around the base – leave these for later. Top tip; to help lift the fondant onto the cake, drape over your rolling pin and lift onto the cake. 

Step 7: Time for the finishing touches, using your leftover fondant roll out and cut into star shapes and stick around your cake, brushing on a small amount of water to help them stick if needed. Decorate your stars using the Gold Decorating Icing, you can paint, blob or draw onto the fondant – it is easiest to decorate the stars when they are on the cake. 

Step 8: Now your wonderful vegan Christmas cake is ready to enjoy, Merry Christmas! 

Nutritional Information for the recipe Vegan Christmas Cake

Per Serving Per 100 g / ml
Energy 3203 kJ
765 kcal
1415 kJ
338 kcal
Fat 27.64 g 12.23 g
Carbohydrate 114.62 g 50.72 g
Protein 8.19 g 3.62 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No