Egg and Dairy-Free Christmas Cake



Place all the dried fruit – mixed, dates, apricots and coconut – in a bowl and cover with hot water. Cover and soak overnight or for at least 6 hours.


When the fruit is ready, pre-heat the oven to 160°C (Gas Mark 3, 325°F). Sieve the flour, baking powder, and mixed spices into a large mixing bowl and set aside.


Grease and line a cake tin, preferably with a removable base for ease of access. Drain the fruit of any excess liquid, then add it to the dry ingredients with all the remaining ingredients, and mix well.


Bake for 90 minutes. Check after 45-60 minutes, then cover the cake with baking parchment or grease proof paper until the 90 minutes is up.


Remove from the oven and allow to stand on a cooling rack until completely cooled, with the top covered with a tea towel or cling film so it doesn’t dry out.


Once it’s cool, wrap in foil and keep in an airtight container until you’re ready to ice. This cake will keep for one week if stored in a cool place.


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