Vegan Christmas Cake

Preheat the oven to 140°C (284°F).

In a small bowl, mix the ground flax with 12 tbsp of water and leave aside to thicken (this will be your flax egg).

In a medium pot, combine the sultanas, cranberries, raisins, and red wine. Heat on high until boiling, then reduce to a simmer.

Allow the mixture to stew on the heat for about 25 minutes, stirring occasionally. After 25 minutes, add the molasses and mix continuously until the molasses has melted and fully incorporated into the fruit mixture.

In a separate mixing bowl, sieve the ground almonds and spelt flour. Add the lemon zest and the prepared flax egg to the dry ingredients, mixing to combine.

Add the chopped walnuts, ground ginger, ground cinnamon, and ground cloves to the flour mixture. Stir well to ensure everything is evenly distributed.

In a medium pot, melt the coconut oil over low heat.

Once the fruit has finished stewing, add it to the flour mixture, along with the melted coconut oil. Mix thoroughly until well combined.

Pour the cake mixture into a lined 9-inch springform cake tin, smoothing the top.

Bake in the preheated oven for 2 hours. After baking, remove the cake from the oven and allow it to cool completely in the tin.

Serve the cake with lightly whipped coconut cream or warm with vegan vanilla ice cream. Enjoy!