Celebrate the festive season with our mouth-watering Vegan Christmas Cake! Packed with a variety of dried fruits, aromatic spices, and wholesome ingredients, this cake is perfect for those looking to enjoy a traditional holiday treat without compromising on plant-based goodness. Whether you're a seasoned vegan or simply exploring healthier dessert options, this recipe is sure to become a holiday favorite.
Tips for the Perfect Vegan Christmas Cake
- Storage: Store your cake in a cool, dark place to maintain freshness throughout the holiday season.
- Icing: For a stunning finish, consider icing your cake with the vegan icing of your choice after the final week.
- Customization: Feel free to customize your cake with your favorite dried fruits or nuts. Adding a handful of vegan chocolate chips or a swirl of nut butter can introduce delightful variations.
- Serving Suggestions: Pair your vegan Christmas cake with vegan whipped cream, a scoop of dairy-free ice cream, or a drizzle of warm vegan caramel sauce for an indulgent treat.
Nutritional Benefits of a Vegan Christmas Cake
Choosing a vegan Christmas cake not only supports ethical and environmental values but also offers several nutritional benefits:
- Heart-Healthy Fats: Coconut oil provides healthy fats that are beneficial for heart health.
- Fiber-Rich: The abundance of dried fruits adds a significant amount of dietary fiber, aiding in digestion.
- Nutrient Dense: Ingredients like chia seeds and almonds contribute essential nutrients, including omega-3 fatty acids, protein, and vitamins.
Perfect for All Gatherings
This vegan Christmas cake is versatile enough to be the star of your holiday gatherings. Its rich, moist texture and complex flavors make it a delightful addition to any festive spread. Whether you're hosting a cozy family dinner or a large holiday party, this cake will impress your guests and satisfy everyone's sweet tooth.
More Christmas Recipes
Check out our round-up of Christmas recipes and tips for staying healthy throughout the festive season.
Join Our Community
We’d love to see your creations! Share your vegan Christmas cake photos on social media using #HolisticChefAcademy and tag us for a chance to be featured on our blog. Let’s make this Christmas a celebration of taste and health together!
📋 Recipe
Vegan Christmas Cake
Equipment
- Weighing scales
- Mixing bowls
- Saucepan
- Cake tin
- Baking parchment
- Oven
Ingredients
Wet Mix - Marinate
- 200 g Dried figs
- 200 g Prunes
- 150 g Raisin
- 150 g Dried cranberries
- 150 g Apricots - dried
- 150 g Cherries - dried
- 1 each Orange juice and zest
- 1 each Lemon juice and zest
- 150 ml Whiskey + extra for feeding
- 250 ml Coconut oil
- 200 g Brown sugar or coconut sugar
Dry Mix
- 30 g Chia seeds ground
- 175 g Bread flour sieve
- 100 g Almonds - ground
- 100 g Almonds - flaked
- 1 teaspoon Baking powder
- 4 teaspoons REAL Vanilla Paste
- 2 teaspoons Mixed spice
- 1 teaspoon Cinnamon powder
- 0.25 teaspoon Cloves - ground
- 1 teaspoon Pink salt
Instructions
STEP 1
- Put the dried fruit, zest and juice, whiskey, melted coconut oil, and brown sugar into a large pan set over medium heat. Give it a good mix, bring it to a boil, then lower the heat and simmer gently for 5 minutes until the sugar has dissolved.Tip the mixture into a large bowl and leave to cool for 30 mins.
STEP 2
- Heat oven to 150C / 300FLine a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of parchment paper around the outside, tying it with string to secure it. Mix the ground chia seeds with 150ml water. Leave to sit for 5 mins until gel-like and thick.
STEP 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 the mix into your prepared tin, level the top with a spoon, and bake in the center of the oven for 2 hrs.
STEP 4
- Remove the cake from the oven, poke holes in it with a skewer, and spoon over 2 tablespoon of whiskey. Leave the cake to cool completely in the tin.
STEP 5
- To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tablespoon 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.
Did you make this recipe? Let me know!