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vegan christmas cake on a plate with a slice out of it
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4.88 from 8 votes

The Best Vegan Christmas Cake

This amazing Vegan Christmas Cake is densely packed full of fruit, nuts, brandy and all best the festive flavours! Decorate it with an array of nuts and glace cherries for a show-stopping Christmas.
Prep Time16 hrs
Cook Time4 hrs 45 mins
Decorating time15 mins
Total Time21 hrs
Course: Afternoon Tea, Dessert, High Tea, pudding
Cuisine: british, eurpoean
Keyword: christmas cake, fruit cake
Servings: 20
Calories: 320kcal
Author: Vanessa Sturman

Ingredients

The dried fruit (900g altogether - you can vary your ratios)

Other Cake Ingredients

Decoration (add extra fruit and nuts as desired)

Instructions

To prepare the dried fruit

  • The night before you make the cake: place all the dried fruit and candied peel into a plastic or ceramic bowl (not metal) and mix in the brandy. Leave the fruit to soak at room temperature for at least 12-18 hours covered with a cloth. You can leave for a couple of days if desired.
  • Leave the fruit to soak at room temperature for at least 12-18 hours covered with a cloth. NB: if you want the fruit to be extra juicy, you can do this process up to a month in advance. Add more brandy/rum as the fruit soaks it up

To prepare the cake tin

  • Grease and line the cake tin with baking parchment.
  • Wrap the outside of the cake tin with baking parchment which is several inches taller than the top of the cake tin. Wrap around twice so you have a double layer. Tie this securely around the cake tin with the kitchen string. This helps prevent the cake from burning during its long slow baking tie.
    If you cannot find kitchen string, use a band of thinly rolled (or folded) aluminium foil and secure ends to keep the brown paper in place.

To make the cake

  • Preheat oven to Gas Mark 1/275°F/140°C.
  • Sieve the flour, spices and salt into a large mixing bowl. Set aside.
  • In a separate bowl, mix the milled (blended) linseed/flaxseed with the water. Mix together, then set aside until needed.
  • In another separate bowl, cream together vegan butter/margarine and sugar until it is as light and fluffy as possible. This is an important step - it must be mixed well.
  • Add the linseed/flaxseed and water mix, bit by bit, to the sugar and ‘butter’ mixture. Mix thoroughly.
  • Add the treacle/molasses.
  • Carefully, without beating, fold in the flour and spices.
  • Stir in the soaked dried fruit and candied peel. Then stir in the almonds and the grated lemon and orange zests.
  • Carefully spoon the mixture into the prepared cake tin and smooth the top with the back of a spoon.
  • Bake in the preheated oven on the lower shelf for between 4 hours 25 mins and 4 hours 45 mins. Do not open the oven door before the cake has been baking for at least 4 hours.
  • When the cake is baked (use a thin skewer to test the cake is cooked).
  • Let the cake cool fully. Once cooled, you can 'feed' it with more brandy up skewering some holes in it and pouring a couple of tablespoons over the cake.
  • Optional: You can ‘feed’ the cake with extra brandy/rum. Strip off the lining papers, and make holes by using a thin skewer or darning needle in the top of the cake. Pour over a few teaspoons of brandy/whiskey to soak into the cake. If you wish, you can do this at repeating intervals for a week or two.
  • Store in an airtight tin. Make sure it is well wrapped in two layers of greaseproof paper. Decorate just before you plan on eating it!

To Decorate

  • Melt the apricot jam in a pan on a low heat so it doesn't burn. This should only take a few minutes.
  • Pass the jam through a sieve to remove any chunky bits.
  • Brush the jam over the cake.
  • In whatever pattern or design you wish, gently push the nuts and glacé cherries onto the cake. Check out the photos in the main post for inspiration.
  • The jam will act like a sticky glue. Leave to set on the cake.

Notes

You can decorate the cake with marzipan and royal icing if desired. 

Nutrition

Calories: 320kcal | Carbohydrates: 68g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 73mg | Potassium: 253mg | Fiber: 4g | Sugar: 41g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg