Name: Vegan Christmas Cake
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: 10
Cuisine: Fusion
Ingredients: 44 g mixed dried fruit; 0.1 item orange; 0.1 item lemon; 5 ml rum; 10 g coconut oil; 8 g light soft brown sugar; 3 g chia seeds; 5 g plain flour; 3 g ground almonds; 0.2 tsp baking powder; 0.2 tsp mixed spice; 0.1 tsp ground cinnamon; 0.05 tsp ground cloves; 3 g flaked almonds; 0.5 ml vanilla extract

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Vegan Christmas Cake

Vegan Christmas Cake

A moist and flavorful vegan cake made with mixed dried fruits and spices, perfect for the festive season.

This cake serves as a delightful treat during the holiday season, providing a sweet option that aligns with a vegan diet.

Source

Ingredients:

44
g
mixed dried fruit
0.1
item
orange
0.1
item
lemon
5
ml
rum
10
g
coconut oil
8
g
light soft brown sugar
3
g
chia seeds
5
g
plain flour
3
g
ground almonds
0.2
tsp
baking powder
0.2
tsp
mixed spice
0.1
tsp
ground cinnamon
0.05
tsp
ground cloves
3
g
flaked almonds
0.5
ml
vanilla extract

Preparation Time: 30 minutes

Cooking Time: 130 minutes

Instructions:

Put the dried fruit, zests and juice, rum, coconut oil and sugar into a large pan set over medium heat. Mix well, bring to a boil, then lower the heat and simmer for 5 minutes until the sugar has dissolved. Transfer the mixture to a large bowl and let it cool for 30 minutes.
Preheat the oven to 150°C. Line a deep 20cm cake tin with a double layer of baking parchment and wrap a double layer of newspaper around the outside, securing it with string. Mix the chia seeds with 150ml water and let it sit for 5 minutes until it becomes gel-like.
Add the remaining ingredients to the cooled fruit mixture, including the chia seed mix, and stir well to ensure there are no pockets of flour. Pour the mixture into the prepared tin, level the top, and bake in the center of the oven for 2 hours.
Remove the cake from the oven, poke holes in it with a skewer, and spoon over 2 tablespoons of rum. Allow the cake to cool completely in the tin.
To store, remove the baking parchment and wrap the cake in cling film. Feed the cake with 1-2 tablespoons of alcohol every fortnight until icing. Do not feed the cake for the final week to allow the surface to dry before icing.

Nutrition	Per Serving 107 g	Per 100g
Energy	312.8 kcal	293 kcal
Protein	3.4 g	3.2 g
Fibre	4.6 g	4.3 g
Salt	0 g	0.0 g
Sugar	30.1 g	28.2 g
Carbohydrates	44.2 g	41.5 g
Fat	14.2 g	13.3 g

Environmental	Per Serving 107 g	Per 100g
CO2	0.3 kg	0.3 kg
Water	0.3 l	0.3 l

44
g
mixed dried fruit
0.1
item
orange
0.1
item
lemon
5
ml
rum
10
g
coconut oil
8
g
light soft brown sugar
3
g
chia seeds
5
g
plain flour
3
g
ground almonds
0.2
tsp
baking powder
0.2
tsp
mixed spice
0.1
tsp
ground cinnamon
0.05
tsp
ground cloves
3
g
flaked almonds
0.5
ml
vanilla extract

Put the dried fruit, zests and juice, rum, coconut oil and sugar into a large pan set over medium heat. Mix well, bring to a boil, then lower the heat and simmer for 5 minutes until the sugar has dissolved. Transfer the mixture to a large bowl and let it cool for 30 minutes.

Preheat the oven to 150°C. Line a deep 20cm cake tin with a double layer of baking parchment and wrap a double layer of newspaper around the outside, securing it with string. Mix the chia seeds with 150ml water and let it sit for 5 minutes until it becomes gel-like.

Add the remaining ingredients to the cooled fruit mixture, including the chia seed mix, and stir well to ensure there are no pockets of flour. Pour the mixture into the prepared tin, level the top, and bake in the center of the oven for 2 hours.

Remove the cake from the oven, poke holes in it with a skewer, and spoon over 2 tablespoons of rum. Allow the cake to cool completely in the tin.

To store, remove the baking parchment and wrap the cake in cling film. Feed the cake with 1-2 tablespoons of alcohol every fortnight until icing. Do not feed the cake for the final week to allow the surface to dry before icing.