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The finished cake is served on a festive plate, with slices that reveal dark, rich layers of fruit and nuts. The cake is lightly dusted with powdered sugar and surrounded by rosemary sprigs and red cranberries, creating a beautiful, holiday-ready presentation on the cooktop.

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Soaking Time 12 hours
Total Time 15 hours 20 minutes
Course Dessert
Cuisine British
Servings 12
Calories 390 kcal

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).
    A large glass bowl with a lid sits on the white marble cooktop, filled with an assortment of dried fruits: raisins, sultanas, currants, dried cranberries, candied peel, and halved glacé cherries. Rum is poured over the mixture, ensuring the fruit will absorb the rich, boozy flavors overnight.
  • 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.
    An 8-inch round cake tin on the white marble cooktop is prepared, greased and lined with a double layer of parchment paper, ready to hold the dense fruit cake batter.
  • 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.
    A medium bowl on the cooktop contains sifted flour, ground almonds, bicarbonate of soda, mixed spice, cinnamon, and nutmeg. A whisk evenly distributes these spices throughout the flour mixture.
  • 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.
    In the large mixing bowl, the dry ingredients are added along with soy milk and lemon juice. The mixture forms a thick, spiced batter, which is stirred gently until just combined.
  • Add Fruits and Nuts: Fold in soaked fruits (with any remaining liquid) and chopped almonds. Mix until evenly distributed.
    The soaked fruits and chopped almonds are folded into the batter in the large mixing bowl, ensuring even distribution of fruits and nuts throughout.
  • 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.
    Once cooled, the cake sits on the cooktop as it’s brushed with additional rum or brandy, which adds extra richness and a deep, festive appearance.
  • 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.
    The cake is wrapped in parchment paper and foil, ready for storage in an airtight container on the white marble cooktop. It can be ‘fed’ with additional rum or brandy every 1-2 weeks for enhanced flavor.
  • Enjoy this beautifully spiced, boozy fruit cake for the holidays!
    The finished cake is served on a festive plate, with slices that reveal dark, rich layers of fruit and nuts. The cake is lightly dusted with powdered sugar and surrounded by rosemary sprigs and red cranberries, creating a beautiful, holiday-ready presentation on the cooktop.