Rich Vegan Christmas cake

It may seem a little to start food planning but there are a couple of essentials that benefit from being prepared in advance. So here’s your first Sensitive Foodie recipe for the 2018 Foodie Advent Calendar – a deliciously moist vegan Christmas cake.

In fact, tradition would say that it’s already a week late for some things. Last Sunday was ‘Stir it up Sunday’, the final one before the start of advent. This is the day the fruit gets soaked and prepared for fruity Christmas pudding and cake with everyone in the family taking turns at giving it a stir and making a wish for the coming year.

Even though it’s a week late, there’s still no reason why you still can’t make your cake. Without eggs and butter, this recipe takes much less time and effort to make as there’s no creaming and whipping needed. I would recommend you include the soaking time as this makes the dried fruit plump and juicy, adding extra moisture and flavour.

I like my Christmas cake a little boozy, but not so it overpowers the flavour. So in this version, I soak the fruit in a strong cup of chai tea so it adds extra spice, then add a little brandy before baking. Then from now on I will ‘feed’ it a little extra every week until it’s iced. If you don’t have chai tea, don’t rush out and buy a whole box (unless you want to – it’s rather lovely!). Use Earl Grey if you have it, or just simple black tea.

This recipe is dairy-free, egg-free, and has nut and gluten-free options so it covers most food intolerances and is well-suited for a whole-food plant-based diet. You could also omit the coconut sugar if you need to avoid any added sugar, as the dried fruit already provides a big hit of sweetness.

So if you need to make a cake, why not give this one a go? Keep it cool and wrapped up, ready for decorating nearer the big day. Do let me know how you get on.

Rich Vegan Christmas cake 
600g mixed dried fruit
200ml tea brewed with 2 teabags -chai or alternatives
250g wholemeal or gluten free self-raising flour
1 teaspoon baking powder
pinch of salt
50g coconut sugar (optional)
1 teaspoon mixed spice
2 teaspoons ground cinnamon
pinch ground cloves
100g chopped mixed nuts (optional)
2 tablespoons brandy
You will also need a 23cm round or square loose-bottomed cake tin

Tip the dried mixed fruit into a large bowl and pour the strong tea over the top. Leave to stand over night or up to 24 hours to allow the fruit to swell and absorb the tea.

The next day, pre-heat the oven to 170ºC. Grease the cake tin and line the sides and bottom with baking paper.

In a separate bowl to the fruit, mix the flour, baking powder, salt, sugar and spices together. Add the dried fruit, nuts and brandy and stir well to combine – it should come together as a firm but not too dry mix. Spoon into the prepared cake tin, spread out and tap on the worktop to make sure there are no air bubbles in the wrong place. Cut another round piece of baking paper with a small hole in the middle, and place on top of the cake mix. This stop the top of the cake becoming too brown.

Place the tin in the oven and bake for 1 hour 20 minutes. Check the cake after 1 hour to make sure it’s firming up well, and take the top baking paper off if its looking too pale. Once cooked, remove from the oven and leave to cool in the tin for 15 minutes, then transfer to a cooling rack. Leave it to rest until completely cold then wrap it up in clean greaseproof paper and tin foil. Store in a cool, dark place. 

If you want to add more brandy, do this on a weekly basis. Unwrap the cake, prick a few holes in the top and carefully drizzle 2 tablespoons of brandy over it. Then wrap it all back up again and repeat the following week until you want to ice it.

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