VEGAN CHRISTMAS CAKE
Substitute eggs for chia seeds in this vegan take on a traditional Christmas cake. The coconut oil adds a great background flavour and keeps the cake moist
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Treat
Time 2h40m
Yield cuts into 12 -15 slices
Number Of Ingredients 15
Steps:
- 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 large bowl and leave to cool for 30 mins.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 550 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 57 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.15 milligram of sodium
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