Vegan Christmas Cake

This delicious fruity celebration cake is made without eggs or dairy products and is gluten free as well making it ideal if you are catering for gluten free, egg free or casein free diets.

Free from Gluten, Egg, Soya, Wheat, Dairy
Vegetarian, Vegan

Ingredients

Change Quantities:
  • CAKE
  • 150g Freee Rice Flour
  • 1 tsp Freee Xanthan Gum
  • 2 tsp mixed spice
  • 400g mixed dried fruit
  • 100g glacé cherries
  • 100g mixed peel
  • 1 apple
  • 150g brown sugar
  • 125g sunflower oil
  • 1 orange, rind and juice
  • 75ml water
  • ICING AND DECORATION
  • 3 tbsp apricot jam
  • 200g marzipan
  • 1 firm banana
  • 400g icing sugar

Cake

  1. Sieve the flour, xanthan and spice into a bowl, stir to combine.
  2. Weigh the fruit, cherries, and peel into another bowl, add the prepared flour, stir to mix and set aside.
  3. Line a 20cm/8" deep, round cake tin with parchment and pre-heat the oven.
  4. Grate the apple into a mixing bowl, add the sugar, oil, grated orange rind and juice and water and beat together well.
  5. Stir in the prepared dried fruit.
  6. Tip the mixture into the prepared tin, pushing it down and smoothing the top.
  7. Bake for 2-2¼ hours.
  8. Allow the cake to cool in the tin for 12 hours.

Icing and decoration

  1. Warm the apricot jam and spread it over the cold cake.
  2. Roll the marzipan into a large circle. Carefully lift it onto the cake, pressing and shaping it with a cake smoother to cover the cake. Trim away any excess. Leave the cake for at least 12 hours for the marzipan to set, alternatively wrap and store it until a few days before you plan to serve it.
  3. Put the firm banana and icing sugar in an electric blender and mix into a stiff icing.
  4. Cover the top and sides of the cake with the icing.
  5. Decorate the cake with a ribbon before serving.

Equipment

One 20cm/8" deep, round cake tin, ribbon for decoration

Temperature

150°C, Fan 130°C, 300°F, Gas 2

Cooking time

2-2¼ hours
Amazing! Made this morning and am now enjoying a slice with green tea. Made a few changes to recipe. I used 250g of dried fruit and then added 100g of chopped dates and 100g of walnuts. I also added two grated carrots to add some veg! Cut the brown sugar down to 100g and added some natural honey. Also took the greaseproof paper off the top for the last hour. Delicious, am very very happy!
By Miss Natalie Dale
30 Jan 2014
my daughter loved this cake-she said it was the beat she had ever had. it was very moist and sticky,which we both loved.its already on my list for next christmas!
By Mrs andrea edwards
30 Dec 2014
Thankyou so much for this recipe! It is DELICIOUS. Used Agar instead of xanthum, maybe why took an extra hour cooking, but at the end, was the best fruit cake, vegan or not, that I've eaten
By Ms sarah childs
26 Jan 2013

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Ingredients

Change Quantities:
  • CAKE
  • 150g Freee Rice Flour
  • 1 tsp Freee Xanthan Gum
  • 2 tsp mixed spice
  • 400g mixed dried fruit
  • 100g glacé cherries
  • 100g mixed peel
  • 1 apple
  • 150g brown sugar
  • 125g sunflower oil
  • 1 orange, rind and juice
  • 75ml water
  • ICING AND DECORATION
  • 3 tbsp apricot jam
  • 200g marzipan
  • 1 firm banana
  • 400g icing sugar

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