Wednesday, December 13, 2017


Small vegan Xmas cake

Fruit and sugar soaking in rum
Only himself and myself eat Christmas Cake, so I no longer make the lovely large one I used to make. This one does instead; it's a souped-up version of my Rum Brack. A non-vegan version can be made of course - substitutes in receipe.



150ml tea
50ml dark rum or brandy
225g mixed luxury dried fruit
75g glacé cherries, halved
75g pitted dates, halved
75g brown sugar
1 tsp of NoEgg made up as per pack OR 1 beaten egg
60g melted vegan marg
125g wholegrain spelt flour
125g self raising rice flour
1tsp bread soda
1 tsp mixed spice


- Soak the fruit, sugar, rum/whiskey and tea in a bowl - leave until cold
- Preheat the oven to 180C
- Grease and line the bottom of an 8" round tin (I used a 2lb loaf tin, this time)
- Add the melted marg to the fruit mix. Stir through.
- Add the beaten egg. Stir through.
- Sieve flour, then fold in the flour, bread soda and spice
- Scrape/pour mixture into the lined tin
- Bake for 55 minutes, until a skewer comes out clean
- Cool in the tin for 10 mins then turn onto a wire rack.
- Peel off paper when cool
- Wrap cake in greaseproof and store in a tin
- Prick cake with a cocktail stick and feed with a more rum/brandy once a week (if the cake lasts that long!)
- We're not marzipan or icing fans but vegan versions of both are available :)

Nollaig shona! Hapy Christmas!