vegan christmas cake

Vegan Christmas Cake

15 Mins     150 Mins     Easy     5

Make this vegan Christmas cake 1-3 months in advance to make the most of the brandy feeding time for a rich and deep flavoured fruit cake.

Serves 12-16


Fruit mix

  • 200g raisins
  • 200g sultanas
  • 200g currants
  • 100g glacé cherries, rinsed and quartered
  • 100g dried apricots, chopped
  • 100g mixed peel, chopped
  • OR 900g dried mixed fruit of choice
  • 100ml brandy or dark rum, plus extra for feeding


  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 225g plain flour
  • 1 tsp baking powder
  • 1 tsp ground mixed spice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • grated zest of 1 orange
  • grated zest of 1 lemon
  • 175g vegan butter, softened
  • 175g dark brown soft sugar
  • 75ml unsweetened non-dairy milk
  • 1 tbsp black treacle
  • 50g blanched almonds, chopped

Decoration (optional)

  • 500g vegan marzipan
  • 750g white ready roll fondant icing



  • Line a deep 8 inch cake tin with 2 layers of parchment on the bottom and sides. Preheat the oven to 130C/265F fan.
  • Put the dried fruits and brandy/rum into a saucepan. Simmer on a low heat and keep stirring for about 5 minutes, until the fruits start to look plump and most of the liquid has gone. Set aside to cool.
  • In a small bowl, make the flaxseed 'eggs' by mixing together the ground flaxseed and water. Set aside for 5 minutes.
  • In a medium bowl, mix together the flour, baking powder, mixed spice, nutmeg, cinnamon, and both zests.
  • In a large bowl, beat the butter and sugar together. Add the flour and spice mix, milk, flaxseed eggs, and black treacle, and mix until combined. Tip in the fruits and any leftover liquid, followed by the chopped almonds, and fold in until evenly mixed.
  • Scrape the mixture into a tin and level the top with a spoon or spatula. Bake for around 2 ½ hours or until a skewer inserted into the middle comes out clean. Cover after 1 ½ hours if the top is browning too quickly. Leave to cool completely in the tin, then pierce all over and spoon 2 tbsp brandy/rum over the top.
  • Remove from the tin and cover in a layer of parchment and tin foil. You can at this stage place the cake in a cake container, but it’s not essential. Feed once or twice a week with 2 tbsp brandy/rum up until a week before decorating.


  • Homemade vegan marzipan can be made a week in advance. To make the marzipan, mix the ground almonds, caster sugar, icing sugar and orange zest in a large bowl. Add in 4 tbsp water and start to mix together using your hands. If the mix doesn’t come together into a ball, add 1 tbsp more water. Dust a surface with icing sugar and knead the marzipan until soft and not sticking to your hands. Wrap tightly in cling film and put it in the fridge for at least 1 hour or up to 1 week if making in advance.
  • When ready to decorate the cake, check if the outside of the cake is sticky. If it feels dry, brush agave syrup all over the outside to make it easier for the marzipan to stick to. Knead the marzipan to make it soft before rolling it into a circle 2-3mm thick. Use the rolling pin to help lift the marzipan over the cake, then use your hands to press the marzipan down onto the cake and smooth it out. Do the same again with the ready roll fondant. Use any leftover fondant to make fondant decorations. Brush a bit of water onto the cake where the fondant decorations will go to help them stick on.

Store in an airtight cake container for up to 2 months, keep in the fridge if the environment is warm and humid.

vegan christmas cake slice

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