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Vegan and Gluten-Free Christmas Cake Recipe for the Holidays

Celebrating holidays without cakes is a no-go, especially if your family has a sweet tooth. It’s a mandatory dessert that has to be on the dinner table during the holiday season. However, if you prefer vegan and gluten-free Christmas cake recipes over traditional ones, here is an eggless cake recipe that will soon become your favorite sweet treat for every occasion. You can even make this Thanksgiving and Christmas fruit cake recipe in advance and mature it with alcohol for a week or two to make it moist and get that boozy flavor.

Ingredients 

  • 125 grams raisins
  • 125 grams sultanas
  • 125 grams currants
  • 100 grams dried cranberries
  • 100 grams mixed candied peel (or chopped dried apricots)
  • 85 grams glace cherries, quartered
  • 100 ml rum, whisky, brandy, or sherry (and some extra for feeding)
  • 125 grams silken tofu
  • 80 ml unsweetened non-dairy milk
  • 1 tablespoon vinegar
  • 175 grams vegan block butter, softened
  • 125 grams dark brown soft/muscovado sugar
  • 50 grams light brown soft/muscovado sugar
  • 30 grams treacle
  • Zest of 1 orange, finely grated
  • Zest of 1 lemon, finely grated
  • ¾ teaspoon xanthan gum
  • ¾ teaspoon baking soda
  • 1 teaspoon mixed spice
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • A pinch of salt
  • 250 grams oat flour or plain gluten-free flour blend 
  • 90 grams ground almonds (almond flour)
  • 50 grams blanched almonds, chopped

Instructions

  1. To start making the vegan and gluten-free Christmas cake recipe for the holidays, mix all the dried fruits and soak them a day before you bake the cake. You can also soak them a week before baking the cake. Mix the dried fruits in a jar with a lid. Stir them occasionally to ensure they are all soaked evenly.
  2. The next day, preheat the oven to 107 degrees Fahrenheit to bake this Thanksgiving and Christmas fruit cake recipe. Grease a deep round cake tin (should be around 8 inches). Line the tin with a double layer of baking parchment to remove the cake easily.
  3. Now, blend the silken tofu along with milk and vinegar until it forms a smooth batter. You can blend them either in a blender or in a jug with a stick blender.
  4. Then, in a large bowl, mix vegan butter, sugar (both dark and light brown), and treacle. Toss in your orange and lemon zest as well. Mix all the ingredients together until fluffy.
  5. In the same butter bowl, add the xanthan gum, baking soda, mixed spice, cinnamon, nutmeg, and a pinch of salt. Mix well.
  6. Now, add the gluten-free flour or oat flour, ground almonds, chickpea flour, and the tofu mixture to the bowl. Mix to a smooth, thick batter, making sure no lumps are formed.
  7. Then, fold in the soaked fruit gradually. Add the juices, along with chopped almonds as well.
  8. Transfer the vegan and gluten-free Christmas cake batter to the greased 8-inch round tin and spread it well. Now, smooth the top of the cake with the back of a spoon. Make sure to wet the spoon before you smooth the cake. Repeat this step till you get the desired results. Then, put the tin in the oven.
  9. Bake the vegan and gluten-free Christmas cake for about 2 hours and 45 minutes or until a skewer inserted in the center comes out clean. In case the top of the cake starts getting dark before being cooked through, loosely cover the top with tin foil to prevent further color change. This will ensure your cake’s crust isn’t burnt to a crisp while you are trying to ensure it has baked all the way through.
  10. Once baked, remove the tin, and let the vegan and gluten-free Christmas cake cool for about 30 minutes. Then, brush the cake with your choice of alcohol. Leave it in the tin to cool completely.
  11. After the vegan and gluten-free Christmas cake has completely cooled down, remove it from the tin and brush it all over with more alcohol.
  12. To store and serve it on Christmas, wrap the cake up in baking parchment and then tin foil. However, make sure your vegan and gluten-free Christmas cake is completely cold before you do this. To enjoy it for a long time, you can store the fruit cake in an airtight container (feeding every week or two with alcohol) for up to three months.

You can also serve it immediately after the cake cools down or skip adding more alcohol to the vegan and gluten-free Christmas cake. These adjustments can be made according to your family’s preference. Moreover, if you are baking this fruit cake for your little ones, swap alcohol with orange juice to add a tangy flavor while keeping it kid-friendly.

So, go get the ingredients and try this vegan and gluten-free Christmas cake recipe today. Similar to most fruit cakes, this too will get a little crumbly. However, we can guarantee it will be far better in taste than most vegan and gluten-free holiday cakes.

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