Vegan Christmas Cake

this recipe makes one large
(24 cm springform)
or 2 small cakes using spongetins
@1015 g each

Ingredients

1000 g Fruit mix
(Sultanas,Raisins,Currants,Mixed peel)
100-150 g raw sugar
250 g dairy free margarine
450 g plain flour ” for gluten free use (besan) chickpea flour”
pinch of salt
1 tsp bakingpowder
1 level tsp baking soda
450 ml soy milk
almonds and glazed cherries to decorate
1-2 tbsp apricot jam

Method

preheat oven to 160 deg C= 325 deg F
grease and line springform base with baking paper or foil
Place fruit mix,soy milk,margarine and sugar into a saucepan
gently stir and heat
pour mixture into a mixing bowl
add salt,baking soda,baking powder and flour
use a spatula or wooden spoon
to combine all ingredients
fill spring form with the cake mixture
smooth the top of the cake using a wet spatula
decorate with almonds and cherries
and bake the cake for 1 hour 50 minutes +/-
or until cake tester comes out clean,
for small cakes the baking time would be approximately 50-60 minutes
or until cake tester comes out clean.
let the cake cool,
remove the cake from the baking form /tin
using a small saucepan heat the apricot jam with 1-2 tbsp of water
and brush over cake with a pastry brush.
The cake freezes well.

Bon Appetit

Have a festive season

Tags: dairy free christmas cake, egg free christmas cake, fruit christmas cake, gluten free chrsitmas cake, lactose free christmas cake, vegan christmas cake