Vegan Christmas Cake Recipe

How to Make Vegan Christmas Cake

Method

Soak the berries, raisins, prunes and apricots in the brandy and apple juice for 24 hours.
Preheat the oven to 140°C (120°C fan forced). Grease and line a baking tin.
Mix together the flour, oil, sugar, spices, zest, almond meal and soaked fruits until well mixed.
Warm half the soy milk with the vinegar and add the bicarb to the rest of the soy milk.
Mix the two together and immediately mix in with the rest of the batter.
Place in the baking tin and cook for approximately 2 hours.
When removed, check it’s cooked by sticking a skewer or sharp knife into the cake. If it comes out clean it’s cooked.
If you want to add alcohol, just poke a few holes in the cake and feed with brandy and/or port to your taste.

To make the icing:

Use an electric mixer to beat the aquafaba until foamy.
This should take a few minutes and double in size.
Add the icing sugar in one go and mix until smooth and thick.
The icing needs to be quite thick. Add the corn flour to get your desired consistency.

NOTE: Store cooked cake in an airtight container

Ingredients

150g Specially Selected mixed dried fruit

100g Sweet Vine sultanas

50g Sweet Vine prunes, seeds removed and roughly chopped

100g Sweet Vine dried apricots, roughly chopped

50ml Baroque brandy (optional)

50ml Westcliff apple juice

225g White Mill plain flour

170g Pure Vita vegetable oil

170g Merryfield brown sugar

½ tsp Stonemill ground cinnamon

¼ tsp Stonemill ground ginger

50g Forresters almonds, roughly chopped

Zest of 2 oranges

2 tbsp White Mill almond meal

120ml Inner Goodness soy milk (or rice milk)

2 tbsp Just Organic apple cider vinegar

¾ tsp White Mill bicarbonate of soda

2 servings brandy (optional)

Extra brandy or port (optional)

Vegan Royal Icing:

500g Merryfield icing mixture

6 tbsp aquafaba (the brine from a can of New Season chick peas)

1-2 tbsp White Mill corn flour

TIP: Please note that if you are making a lower alcohol version of this and don’t plan on feeding the cake with brandy, it will not be preserved by the alcohol, therefore make just a few days before serving.