CategoryDifficultyBeginner

Every year more and more houses have a vegetarian or vegan sitting at the Christmas table, it can be stressful for the cook who has only ever had to serve one diet as there’s a bit of change in the ritual that is Christmas dinner.

Yields1 Serving
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

Our 12 days of Christmas is here to take the stress out of feeding your loved ones this Christmas we’re going to upload a delicious vegan Christmas recipe every day for 12 days.

Whether the whole house is vegan of just yourself this will make for big smiles at the dinner Christmas Cake is undoubtedly one of the most traditional things to have in the house. Wether you put it away over the holidays or eat the last piece in July it’s a comforting filling dessert.

It usually take days to make but we decided to take all the fuss out and get it done in less than 3 hours!!

 700 g raisins
 300 g sultanas
 100 g glaced cherries
 400 ml red wine
 200 g coconut oil
 4 tbsp ground flax
 12 tbsp water mixed with ground flax and left sit
 2 tbsp molasses
 150 g ground almond
 300 g spelt flour
 zest of 1 lemon
 150 g chopped walnuts
 ½ tsp ground ginger
 1 tsp ground cinammon
 ½ tsp clove

1

Preheat oven to 140 degrees Celsius

2

Add the sultanas, cranberries raisins and wine to a pot on a high heat

3

Leave to stew and add the molasses mixing all the time and on a low heat once it boils

4

Add the flax egg to a separate bowl and sieve in the ground almond, spelt flour and zest in the lemon

5

Next add the walnuts, ground ginger, cinnamon and clove to the flour mixture and mix all together

6

Once your fruit has been stewing for about 25 minutes add it to the flour mixture and mix through

7

Add the mixture to a lined 9 inch springform cake tin

8

Cook in oven for two hours and serve as you wish

Ingredients

 700 g raisins
 300 g sultanas
 100 g glaced cherries
 400 ml red wine
 200 g coconut oil
 4 tbsp ground flax
 12 tbsp water mixed with ground flax and left sit
 2 tbsp molasses
 150 g ground almond
 300 g spelt flour
 zest of 1 lemon
 150 g chopped walnuts
 ½ tsp ground ginger
 1 tsp ground cinammon
 ½ tsp clove

Directions

1

Preheat oven to 140 degrees Celsius

2

Add the sultanas, cranberries raisins and wine to a pot on a high heat

3

Leave to stew and add the molasses mixing all the time and on a low heat once it boils

4

Add the flax egg to a separate bowl and sieve in the ground almond, spelt flour and zest in the lemon

5

Next add the walnuts, ground ginger, cinnamon and clove to the flour mixture and mix all together

6

Once your fruit has been stewing for about 25 minutes add it to the flour mixture and mix through

7

Add the mixture to a lined 9 inch springform cake tin

8

Cook in oven for two hours and serve as you wish

Vegan Christmas Cake

Pin It on Pinterest

Share This