Vegan Christmas Cake Recipe for a Festive Holiday Treat

There’s nothing quite like the aroma of Christmas cake wafting through the house—rich spices, dried fruit, and that unmistakable festive magic. For many, holiday baking traditions are a highlight of the season, but if you’re vegan or baking for someone who is, you might worry about missing out on classic treats.

I’m here to change that with my vegan Christmas cake recipe, designed to deliver all the nostalgia and flavor without a single animal product. Perfectly moist, packed with fruit, and laced with warming spices, this cake rivals any traditional version.

Whether you’re a seasoned vegan or just attempting your first plant-based holiday bake, this recipe makes it easy and delicious. Gather around, grab your mixing bowl, and let’s make a new tradition together—one that everyone at your table can enjoy.

Why You’ll Love This Recipe

This vegan Christmas cake is more than just a seasonal dessert—it’s the centerpiece of your holiday table. Here’s why you’ll find yourself making it year after year:

• 100% Plant-Based: No eggs, no dairy, and completely free from animal products, making it suitable for all your guests.
• Rich, Moist Texture: Thanks to a clever mix of fruit, nuts, and plant milk, every bite is decadently moist and satisfying.
• Make-Ahead Magic: This cake actually tastes better after a few days, so you can bake in advance and free up time before the festivities.
• Classic Flavors: Warm spices, citrus zest, and a medley of dried fruits recreate the beloved flavors of traditional Christmas cake.
• Customizable: Swap fruits or nuts according to your pantry or taste, and make it gluten-free or nut-free if needed.
• Perfect for Gifting: Wrapped up, this cake makes a thoughtful homemade gift for friends and family.

If you love this, you might also enjoy my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for another festive treat!

Ingredients

Here’s everything you’ll need for a show-stopping vegan Christmas cake. I’ve included both metric and US cup measurements for ease.

Equipment

• 20cm (8-inch) round cake tin (deep, springform or regular)
• Baking parchment and foil
• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons or kitchen scale
• Wooden spoon or spatula
• Microplane or citrus zester
• Small saucepan (for warming liquid, optional)
• Wire rack (for cooling)
• Pastry brush (for feeding cake, optional)

Instructions

1. Soak the dried fruit:

   Place the mixed dried fruit, mixed peel, and chopped nuts in a large bowl. Pour over 1/2 cup (120ml) brandy, rum, or orange juice.

   Stir well to coat.

   Cover and allow to soak overnight (or at least 4 hours). For extra flavor, you can gently warm the liquid before pouring it over the fruit.

   Tip: If you’re short on time, microwave the mixture for 1-2 minutes, stir, and cool before using.

2. Prepare your cake tin:

   Grease the base and sides of your 20cm (8-inch) round cake tin. Line the base and sides with two layers of baking parchment, extending about 2 inches above the rim.

   This protects the cake during long baking.

3. Preheat your oven:

   Set oven to 150°C (300°F), conventional (not fan-forced).

4. Mix the dry ingredients:

   In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

5. Prepare the wet ingredients:

   In a separate large bowl, whisk together dark brown sugar, apple sauce, plant milk, oil, molasses, vanilla extract, orange zest, and lemon zest until smooth.

6. Combine wet and dry:

   Add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined.

   Do not overmix—some lumps are fine.

7. Add the soaked fruit and nuts:

   Fold in the soaked fruit and nuts, including any leftover soaking liquid. The batter will be thick and chunky; make sure the fruit is evenly distributed.

8. Fill the tin and smooth:

   Spoon the mixture into your prepared cake tin, pressing it down to fill any gaps. Smooth the surface with the back of a wet spoon.

9. Bake:

   Place the cake on the middle oven rack. Bake for 2 hours to 2 hours 15 minutes.

   Check after 1 hour: if the top is browning too quickly, cover loosely with foil.

   The cake is done when a skewer inserted in the center comes out clean (a little sticky fruit is OK, but the batter should be cooked).

10. Cool and feed (optional):

    Remove from oven and cool in the tin for 30 minutes. Then lift out and cool completely on a wire rack.

    If desired, brush the warm cake with extra brandy, rum, or orange juice to moisten and flavor.

    For best results, wrap the cooled cake tightly in baking parchment and foil, then store in an airtight container for at least 2 days before serving. You can “feed” it every few days with a little more brandy or juice for extra moisture and flavor.

11. Decorate (optional):

    Before serving, dust with icing sugar or decorate with nuts, dried fruit, or vegan marzipan for a traditional finish.

Tips & Variations

• Make it gluten-free: Substitute a high-quality gluten-free flour blend for the all-purpose flour. Check that your baking powder is gluten-free.
• Nut-free option: Omit the chopped nuts and add more dried fruit or use sunflower seeds for similar texture.
• Fruit swaps: Use any combination of raisins, sultanas, currants, cranberries, chopped figs, or dates. Chopped dried pineapple or mango add a tropical twist.
• Spice it up: Add ground cardamom or allspice for extra warmth.
• Alcohol-free: Substitute orange or apple juice for brandy or rum for a family-friendly version.
• Storage: This cake keeps for 2 weeks tightly wrapped at room temperature, or freeze for up to 3 months.
• Decoration ideas: Top with vegan marzipan or fondant for a classic look, or simply dust with icing sugar and arrange festive fruit on top.
• Love baking with fruit? Try my Vegetarian Date Cake or browse Peruvian Vegetable Recipes for Flavorful Healthy Meals for more inspiration!

Nutrition Facts

The following values are estimates for one generous slice (1/12 of the cake):

Note: Actual values will vary depending on ingredient brands, substitutions, and decoration choices.

Serving Suggestions

• Classic: Serve plain or dusted with icing sugar, alongside a cup of hot tea or vegan eggnog.
• With vegan custard: Warm a slice and top with homemade or store-bought vegan custard for a comforting dessert.
• With vegan ice cream: For a festive twist, pair with a scoop of vanilla or cinnamon vegan ice cream.
• Festive brunch: Thinly slice and serve with coffee or chai at your holiday morning spread.
• Gift it: Wrap slices in parchment and tie with string for homemade gifts.
• Hosting a dinner party? Round out your spread with my Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or explore more Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas!

Conclusion

Baking a vegan Christmas cake can easily become the highlight of your holiday traditions. This recipe brings together everything we love about classic Christmas cake—fruity richness, aromatic spices, and a deeply satisfying, moist crumb—all without eggs or dairy.

The results are so good, nobody will guess it’s plant-based!

Whether you’re vegan, catering to dietary needs, or simply seeking a lighter, more inclusive dessert, this cake will satisfy every guest at your table. Make it ahead of time, get creative with your favorite fruits and spices, and don’t be afraid to give it your own festive twist.

I hope this recipe brings warmth and joy to your celebrations, year after year. Happy holidays, and happy baking!

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