Moist with fruity flavours and a hint of spices, this Vegan Christmas Cake is a perfect dessert for the upcoming holiday. It’s so delicious and moreish that you can’t tell it’s also healthier, made with less sugar and less oil.
100graw cashews(2/3 cup) soaked in water for 4-6 hours
1/4tspapple cider vinegar
45gsoy milk(3 Tbsp)
1Tbspmaple syrup
1/16tspsalt
1/4tsppure vanilla extract
Instructions
Make cashew cream frosting first if you have time:
Drain out the water from soaked cashews. Gently rinse it with clean drinking water.
Add all ingredients to a blender and blend until smooth. Stop and scrape down the sides as needed.
Cover and let it sit in the fridge to set up a bit while we make the cake.
Make Christmas cake:
Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4. Line the bottom of a 6-inch cake tin with parchment paper/baking paper.
Add spelt flour, coconut sugar, baking powder, salt, and ground spices (cinnamon, ginger, nutmeg, allspice) to a big mixing bowl. Use a whisk to mix all together evenly.
In another bowl, add applesapce, vegan spread, soya milk, vanilla extract, orange zest, and lemon zest. Whisk to combine.
Use a grater to zest the lemon and oragne. Then cut the orange open and squeeze about ¼ of the orange to get 1 tablespoon of orange juice. Stir in the juice to the wet mixture to combine.
Poure the wet mixture to the dry one. Use a whisk to incorporate all.
Add sultana, chopped hazelnuts, and mixed peel (if you prepared). Use a silicone spatula to stir them into the cake batter evenly.
Add sultana, chopped hazelnuts, and mixed peel (if using) to the cake mixture. Stir to incorporate them evenly.
Pour the cake batter into the prepared cake tin. Gently drop it against the table top to even out the batter. Bake in the preheated oven for 25–28 minutes, until a toothpick inserted in the centre comes out clean.
Transfer the cake tin onto a wire rack to cool down completely. Then remove the cake from the tin and peel out the parchment paper/baking paper at the bottom of the cake.
Assemble:
Place the cake on a plate or a cake stand. Take out the cream frosting from the fridge and spread it out on the top of the cake. Then dive in! Optionally, you can add some ground cinnamon or peels on top for decoration.
Video
Notes
Storage & serving : This cake is best served on the day made. But if you have leftover or want to make it ahead of time. I’d recommend storing the cream frosting and the cake separately (in different containers) and store in the fridge for up to 5 days or 1 week in the freezer. Before serving, let the cake come back to room temperature or reheat the cake slice in a microwave for 10–15 seconds, then add the cream on top.