Best Vegan Christmas Cake Recipe UK For Festive Baking

The festive season calls for a show-stopping dessert that everyone can enjoy, and what better than a rich, moist vegan Christmas cake bursting with traditional flavours? This best vegan Christmas cake recipe from the UK brings together a delightful medley of dried fruits, warm spices, and a touch of brandy to create a cake that’s not only dairy-free and egg-free but also incredibly delicious.

Whether you’re vegan, lactose intolerant, or just looking to try something new this Christmas, this recipe promises a moist texture and deep flavour that rivals any classic Christmas cake. Plus, it’s perfect for making ahead and allowing the flavours to mature, giving you one less thing to worry about on the big day!

Get ready to impress your family and friends with this festive treat that’s as heartwarming as it is indulgent. So, grab your apron and let’s bake a Christmas cake that’s truly unforgettable.

Why You’ll Love This Recipe

This vegan Christmas cake recipe ticks all the boxes for a festive favourite. It’s:

• Rich and moist – thanks to the combination of vegan butter and soaked dried fruits.
• Full of festive spices – cinnamon, nutmeg, and allspice bring a warm and inviting aroma.
• Made with simple, accessible ingredients – easy to find in UK supermarkets.
• Perfect for making ahead – it tastes even better after resting for a few weeks.
• Completely vegan – no eggs, dairy, or animal products involved.

Whether you’re a seasoned vegan baker or trying this style of baking for the first time, this recipe is straightforward and yields a cake that everyone, vegan or not, will adore.

Ingredients

• 200g mixed dried fruits (sultanas, currants, chopped dates, and dried apricots)
• 100ml brandy or dark rum (plus extra for feeding the cake)
• 250g vegan butter, softened
• 200g dark brown sugar
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax eggs)
• 250g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp mixed spice (cinnamon, nutmeg, allspice)
• 1 tsp ground cinnamon
• 100g chopped walnuts or pecans
• Zest of 1 lemon and 1 orange
• 3 tbsp black treacle (for that classic rich flavour)
• 2 tbsp ground almonds
• 100ml strong brewed tea (cooled)
• Pinch of salt

Equipment

• 20cm (8 inch) round cake tin
• Baking parchment
• Mixing bowls
• Electric mixer or hand whisk
• Measuring scales and spoons
• Wooden spoon or spatula
• Cooling rack
• Fine sieve (optional, for dusting)

Instructions

1. Soak the dried fruits: Place the mixed dried fruits in a bowl and pour over the brandy or rum. Cover and leave to soak for at least 12 hours, preferably overnight. This will plump up the fruits and infuse them with flavour.
2. Prepare the flax eggs: In a small bowl, mix the ground flaxseed with water and leave for 10 minutes until it gels to form a vegan egg substitute.
3. Preheat your oven: Set to 150°C (fan) or 170°C (conventional). Grease and line your cake tin with parchment paper, ensuring the sides and base are fully covered.
4. Mix the dry ingredients: In a large bowl, sift together the flour, baking powder, bicarbonate of soda, mixed spice, cinnamon, ground almonds, and salt. Stir in the chopped nuts and citrus zest.
5. Cream the butter and sugar: Using an electric mixer, beat the vegan butter and dark brown sugar until pale and fluffy. This may take about 3-5 minutes.
6. Add wet ingredients: Mix the flax eggs and black treacle into the butter and sugar mixture. Then, gradually add the cooled tea, mixing well after each addition.
7. Combine wet and dry: Fold the dry ingredients gently into the wet mixture until just combined. Avoid overmixing to keep the cake tender.
8. Fold in the soaked fruits: Drain the soaked fruits, reserving a little of the brandy. Fold the fruits into the batter evenly.
9. Transfer to tin and bake: Spoon the mixture into the prepared tin, smoothing the top. Bake for around 2 to 2.5 hours, or until a skewer inserted into the centre comes out clean. Check after 1.5 hours and cover the cake with foil if it’s browning too quickly.
10. Cool and feed the cake: Remove from the oven and let the cake cool in the tin for 30 minutes before turning out onto a wire rack. Once cool, poke a few holes in the cake with a skewer and brush over some reserved brandy. Wrap the cake in parchment and foil, and store in an airtight container. Feed the cake with brandy every few days for up to 4 weeks to deepen the flavour.

Tips & Variations

“Soaking your fruits overnight is key to a deeply flavoured and moist Christmas cake.”

• Make it nut-free: Simply omit the nuts or replace with seeds like pumpkin or sunflower seeds if allergies are a concern.
• Use different spirits: Try whisky or a vegan-friendly sherry instead of brandy or rum.
• Gluten-free option: Substitute plain flour with a gluten-free flour blend.
• Decorating: Cover with marzipan and vegan royal icing for a traditional finish, or dust with icing sugar for simplicity.
• Fruit variations: Add chopped glace cherries or dried figs for extra texture and colour.

Nutrition Facts

Serving Suggestions

This vegan Christmas cake is perfect served with a dollop of vegan whipped cream or a drizzle of vegan custard. For an extra festive touch, pair it with a warm cup of spiced tea or vegan mulled wine.

If you’re looking for a lighter option, fresh berries on the side add a lovely contrast to the rich cake.

Leftover cake can also be sliced thinly and toasted for a delicious holiday snack or used as a base for festive trifles.

Conclusion

This best vegan Christmas cake recipe from the UK is a wonderful way to celebrate the holidays with a dessert that everyone can enjoy. The combination of soaked fruits, warming spices, and a moist crumb creates a cake that’s bursting with festive flavour and perfect for sharing.

With the ability to make this cake well in advance and feed it regularly, you can relax on Christmas Day knowing your dessert is ready to impress. Whether you’re vegan or simply seeking a delicious alternative to traditional Christmas cake, this recipe is sure to become a cherished part of your festive baking tradition.

For more festive inspiration, check out my Marzipan Challah Recipe for a vegan-friendly bread option, the indulgent Magic Dough Recipe perfect for all kinds of baked treats, or spice up your holiday meals with the Jamaican Minced Beef Recipes (vegan style) for a savoury change.

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