Egg and Dairy-Free Christmas Cake

Method

1

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.

2

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.

3

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.

4

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.

5

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.

6

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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