By Ujjainee Roy
December 7th, 2023
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Bake a plant-based Christmas cake at home with this delicious, festive recipe which needs minimal prep and less than an hour to make! It has delicate citrus zest along with dried fruits and nuts. Get started!
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1 cup mixed dried fruits (raisins, currants, sultanas) 1/2 cup dried cranberries 1/2 cup chopped nuts (walnuts, almonds, or pecans) Zest one orange and lemon 1/2 cup maple syrup or agave nectar 1/2 cup melted coconut oil or vegetable oil 1 cup all-purpose flour
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1/2 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 cup powdered sugar 1-2 tablespoons plant-based milk 1/2 teaspoon vanilla extract
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Preheat your oven to 325°F (160°C). Grease and line a round cake tin with parchment paper. In a large mixing bowl, combine the mixed dried fruits, dried cranberries, chopped chopped nuts, orange zest, and lemon zest.
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In a separate bowl, whisk together the maple syrup or agave nectar, melted coconut oil or vegetable oil. In another bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
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Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the mixed fruits and nuts until evenly distributed. Pour the batter into the prepared cake tin and smooth the top.
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Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth. Once the cake is completely cooled, spread the icing over the top.
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Sprinkle chopped nuts and dried fruits on top for decoration. Allow the icing to set before slicing and serving.
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