My mum wanted a vegan Christmas cake this year, so she can eat it too. I made this with her, for us all to enjoy on Christmas Day.
Ingredients:
- 125g raisins
- 125g sultanas
- 100g cranberries
- 125g currants
- 85g glace cherries halved
- 100g mixed candied peel
- 100ml brandy
- 175g dairy free margarine
- 125g dark brown soft sugar
- 50g light brown sugar
- 30g molasses (treacle)
- grated zest of 1 orange
- grated zest of 1 lemon
- 120ml almond milk (no sugars. Or use another type of plant milk, unsweetened)
- 2tbsp lemon juice
- 350g plain flour
- 40g ground almonds
- 1tsp bicarbonate of soda
- 1tsp ground cinnamon
- 1tsp ground nutmeg
- 1tsp mixed spice
- 1tsp baking powder
- brandy for feeding
Put the dried fruits in a bowl and add the brandy. Stir well, cover and leave overnight.
The next day, preheat the oven to Gas Mark 4/ 350 degrees F/ 160 degrees C.
Line a 20cm large-sided baking tin.
In a bowl, cream together the margarine and sugar. Then add in the molasses, almond milk and and grated zests.
In another large bowl, mix together the flour, ground almonds, baking powder and spices.
Add the wet mixture to the dry and stir well. Pour the mixture into the lined tin.
Bake for 40 minutes (check after 20), or until a cake skewer comes out clean.
You don’t have to ice the cake, but we used some fondant icing and a few Christmas cake figures to top ours.
ENJOY!
Boom Bakes 