Vegan Christmas cake

Vegan Christmas recipe for 4 - 8 people, takes only 10 mins; recipe has mixed dried fruit, orange, lemon, rum, coconut oil, light soft brown sugar, chia seeds, plain flour, ground almonds, baking powder, mixed spice, ground cinnamon, ground cloves, almonds and vanilla extract.

Vegan Christmas cake

Vegan Christmas cake

Recipe by Chef Soomro Course: Vegan Christmas

4 - 8

Prep time

30 mins


  • Lemon: zest and juice of 1 lemon
  • Almonds: 100g flaked almonds
  • Orange: zest and juice of 1 orange
  • Plain Flour: 175g plain flour
  • Ground Cinnamon: 1 tsp ground cinnamon
  • Baking Powder: 1/2 tsp baking powder
  • Vanilla Extract: 1 tsp vanilla extract
  • Mixed Spice: 2 tsp mixed spice
  • Coconut Oil: 250g coconut oil
  • Chia Seeds: 4 tbsp chia seeds
  • Ground Cloves: 1/4 tsp ground cloves
  • Rum: 150ml rum, plus extra for feeding
  • Mixed Dried Fruit: 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
  • Light Soft Brown Sugar: 200g light soft brown sugar
  • Ground Almonds: 100g ground almonds


  1. Put the dried fruit, zests and juice, rum, coconut oil and sugar into a large pan set over a medium heat. Give it a good mix, bring to the boil, then lower the heat and simmer for 5 mins until the sugar has dissolved. Tip the mixture into a largebowland leave to cool for 30 mins.
  2. Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, tying it with string to secure. Mix the chia seeds with 150ml water. Leave to sit for 5 mins until gel-like and thick.
  3. Add the remaining ingredients to the fruit mixture, along with the chia seed mix, and stir well, making sure there are no pockets of flour. Tip into your prepared tin, level the top with a spoon and bake in the centre of the oven for 2 hrs.
  4. Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of rum. Leave the cake to cool completely in the tin.
  5. To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don't feed the cake for the final week to give the surface a chance to dry before icing.