This Vegan Christmas Cake is a festive masterpiece! Packed with dried fruits, warm spices, and a hint of citrus, it’s a rich, moist cake that delivers all the traditional holiday flavors—without any animal products.
This dairy-free and egg-free version uses simple ingredients and is perfect for both vegans and non-vegans to enjoy. Whether you’re celebrating a plant-based Christmas or just want to try something new, this cake is a holiday essential!
Top your Vegan Christmas Cake with a drizzle of Caramel Sauce for extra sweetness and a bit of indulgence, or serve alongside crispy Churros for a dessert spread that’s both unique and delicious. These pairings bring out the warm, spiced flavors in the cake and make for a dessert table everyone will love.
Why You’ll Love This Vegan Christmas Cake
- Plant-Based Holiday Classic: All the comforting flavors of a traditional Christmas cake, made completely vegan.
- Rich, Spiced, and Flavorful: With spices like cinnamon and nutmeg and the sweetness of dried fruits, this cake captures the essence of Christmas.
Vegan Christmas Cake
This Vegan Christmas Fruit Cake is a rich, flavorful, and festive treat with a blend of dried fruits soaked in rum, spices, and citrus zest. Perfect for making ahead, this cake becomes more flavorful with time and regular “feeding” of rum or brandy.
Equipment
- Deep 20cm/8-inch round cake tin
- Baking parchment
- large mixing bowls
- Wire Rack
- Airtight container for storing
Ingredients
- 125 g 4.5 oz raisins
- 125 g 4.5 oz sultanas
- 125 g 4.5 oz currants
- 100 g 3.5 oz dried cranberries
- 100 g 3.5 oz mixed candied peel
- 85 g 3 oz glacé cherries, halved
- 100 ml ⅓ cup + 1 Tbsp + 1 tsp rum or brandy (for soaking and feeding)
- 175 g ⅔ cup + 1 Tbsp vegan block butter or margarine, softened
- 125 g ⅔ cup dark brown sugar
- 50 g ⅓ cup light brown sugar
- 30 g 1 Tbsp treacle or molasses
- Zest of 1 large orange
- Zest of 1 large lemon
- 350 g 3 cups minus 2 Tbsp all-purpose flour
- 40 g ⅓ cup ground almonds
- ¾ tsp bicarbonate of soda
- 1 tsp mixed spice or apple pie spice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 120 ml ½ cup unsweetened soy milk
- 2 Tbsp lemon juice or red/white wine vinegar
- 60 g 2 oz chopped almonds
Instructions
- The Day Before Baking
- Soak the Fruit: In a large bowl with a lid, combine all dried fruits. Add rum, stir well, cover, and let sit overnight (up to a week, stirring occasionally).
- Baking Day
- Preheat and Prepare the Tin: Preheat oven to 140°C/120°C fan/275°F/gas mark 1. Grease an 8-inch round cake tin and line with a double layer of parchment.
- Cream the Butter and Sugars: In a large bowl, whisk together the softened vegan butter, dark and light brown sugars, treacle, and citrus zests until light and fluffy.
- Combine Dry Ingredients: In a separate bowl, sift together flour, ground almonds, bicarbonate of soda, mixed spice, cinnamon, and nutmeg.
- Mix the Batter: Add the dry ingredients to the butter mixture, followed by soy milk and lemon juice (or vinegar). Stir until just combined; the batter should be thick.
- Add Fruits and Nuts: Fold in soaked fruits (with any remaining liquid) and chopped almonds. Mix until evenly distributed.
- Bake: Spread the batter evenly in the prepared tin. Bake for 2-3.5 hours or until a skewer comes out clean (typically around 2.5 hours).
- Cool and Feed: Let the cake cool completely in the tin. Turn out and brush with additional rum or brandy.
- Store: Wrap in parchment, then foil, and store in an airtight container. Feed with rum or brandy every 1-2 weeks for up to 3 months.
- Enjoy this beautifully spiced, boozy fruit cake for the holidays!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 445 kcal |
| Carbohydrates | 20 g |
| Sugar | 12 g |
| Fat | 38 g |
| Protein | 5 g |
| Fibre | 0.1 g |
Tips that Are Worth Your Time!
- Soaking the Fruit: The longer you soak the dried fruits, the more they’ll absorb the rum or brandy, creating a deeper flavor. If you’re short on time, even a few hours will work, but overnight or up to a week is ideal for a bolder taste.
- Balancing the Spices: Adjust the spices to your preference. The mixed spice (or apple pie spice) combined with cinnamon and nutmeg brings warmth, but you can add a pinch of cloves or allspice for extra depth if desired.
- Ensuring Moisture: Vegan fruit cakes can sometimes be dry, so using a vegan butter block instead of margarine will keep it moist. The soy milk and lemon juice act as a great substitute for eggs, ensuring a rich, tender crumb.
- Slow Baking: This cake bakes low and slow, which helps develop the flavors and keeps it dense and moist. Check it after 2 hours, then every 30 minutes by inserting a skewer to ensure it’s done just right without over-baking.
- Feeding the Cake: Feeding the cake with rum or brandy every 1-2 weeks will keep it moist and enhance the flavor. If you prefer a non-alcoholic option, apple juice can be used, though it won’t store as long.
- Storage Tips: Wrap the cake tightly in parchment and foil to preserve its freshness. An airtight container is key if storing it for an extended period.
This cake is perfect for gifting or as a centerpiece at holiday gatherings. Its flavors deepen over time, so it’s even better if made ahead. Enjoy the cozy, spiced layers of this classic fruit cake with friends and family!
