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Vegan Christmas Cake Recipes

Best Vegan Christmas Cake Recipe | Gluten-Free Option

This vegan Christmas cake recipe is a showstopper for the holiday season, combining traditional festive flavors with plant-based ingredients. Packed with mixed fruit, orange zest, and warm spices, this rich and moist cake is perfect for Christmas celebrations. The recipe includes a gluten-free option and a vegan royal icing for a stunning finish. With easy-to-follow steps, this cake is ideal for beginners and seasoned bakers alike. Whether you’re serving it as a centerpiece or gifting it to loved ones, this cake embodies the holiday spirit. Store it in an airtight container to enjoy its flavors for days!
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Dessert
Cuisine British
Servings 10
Calories 350 kcal

Equipment

  • Large mixing bowl
  • Separate bowl for dry ingredients
  • Stand mixer (optional but ideal for best results)
  • Large saucepan for soaking fruit
  • 8-inch cake tin lined with parchment paper
  • Wire rack for cooling
  • Tin foil to cover the cake during baking

Ingredients
  

For the Vegan Christmas Cake Recipe

  • 300 g mixed fruit raisins, currants, apricots, and orange peel
  • 100 ml orange juice
  • 1 tbsp lemon juice
  • 100 g vegan butter room temperature
  • 150 g brown sugar
  • 3 tbsp flax eggs mix 3 tbsp flaxseed meal with 9 tbsp water
  • 200 g white flour or gluten-free flour with ½ tsp xanthan gum
  • 100 g ground almonds
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Zest of 1 orange and 1 lemon
  • 2 tbsp black treacle

For the Frosting

  • 200 g icing sugar
  • 1-2 tbsp plant milk
  • ½ tsp vanilla extract
  • Optional: vegan food coloring for decorations

Instructions
 

  • Soak the Dried Fruit
    Start by soaking the mixed fruit in a large saucepan with the orange juice and lemon juice. Warm it over low heat for about 5 minutes, stirring occasionally. This step ensures the fruit becomes plump and juicy, giving your cake that signature moist texture. Set aside to cool.
  • Prep Your Cake Tin
    Line your cake tin with greaseproof paper, ensuring the bottom and sides of the cake are well covered. This prevents sticking and helps achieve a beautifully even bake.
  • Cream the Wet Ingredients
    In a large mixing bowl, cream together the vegan butter and brown sugar until light and fluffy. Add the flax eggs, black treacle, and citrus zest. Mix thoroughly until everything is well combined.
  • Combine the Dry Ingredients
    In a separate bowl, sift the white flour (or gluten-free flour with xanthan gum), baking powder, bicarbonate of soda, cinnamon, nutmeg, and ground almonds.
  • Make the Cake Batter
    Slowly add the dry ingredients to the wet mixture, alternating with the soaked fruit. Stir gently with a spatula to avoid overmixing. Your cake batter should be thick yet pourable.
  • Bake the Cake
    Pour the batter into your prepared tin, smoothing the top with a spatula. Cover the cake loosely with tin foil to prevent the top from browning too quickly. Bake in a preheated oven at 150°C (300°F, c fan) for 2.5 hours, checking with a skewer toward the end. When the skewer comes out clean, your cake is ready!

Nutrition

Calories: 350kcalCarbohydrates: 48gProtein: 6gFat: 12gFiber: 5gSugar: 30g
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