Spiced Fruit & Nut Christmas Cake (vegan)

By

Dairy, Egg, Corn, soy, yeast free recipe. Oil Free option
Makes 1 9x1.5 inch cake

View complete recipe

Ingredients

  • Dry:
  • 1.75 ( 1 3/4) cups of Spelt flour (Or use 1.25 cups whole wheat and 1/2 cup all purpose flour)
  • 2 teaspoons baking powder
  • 2 Tablespoons flaxmeal
  • 3/4 cup ground raw sugar (or demerara sugar or vegan brown sugar)
  • Spices:
  • 1/2 teaspoon of ginger powder
  • 1/4 teaspoon each of cinnamon, clove, nutmeg powders
  • 1/4 teaspoon sea salt
  • Wet:
  • 1/3 -1/2 cup virgin Coconut oil or Organic canola or other oil of choice (I usually use 1/3 cup. 1/2 cup will make the cake more moist. Use 1/2 cup mashed banana or pumpkin puree for an Oil free version)
  • 1/2 cup Coconut milk
  • 2 Tablespoons dark Molasses
  • 1 Tablespoon Apple cider vinegar
  • 1/2 teaspoon rum extract( if not using liquor. optional)
  • Fruits and Nuts:
  • 1.5 cups of chopped dried fruit, nuts, candied fruits(I used about 1/4 cup each of golden and dark raisins, dates, cranberries, walnuts, pecans, cashews, and a Tablespoon candied orange peel).
  • 1 cup of juice or half juice and half rum to soak

Preparation

Step 1

Soak chopped fruits and nuts in juice or a combination of juice and liquor overnight or atleast 2 hours.

In a bowl, Mix all the dry ingredients.

In another bowl, mix in all the wet and the soaked fruits and nuts. Depending on how long the fruits have been kept, there may or may not be extra liquid left.

Add the wet to the dry and mix till just about combined.

Bake in preheated 365 degrees F for 40 minutes then lower the heat to 350 degrees F and bake for another 10-20 minutes till a toothpick test from the center comes out almost clean.

Cool completely before slicing. Tastes best the next day.

View complete recipe