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Love is in my Tummy

Plant-based flavor

December 28, 2017 By Tina Dawson

VEGAN Christmas Fruit Cake

Created by Tina Dawson on December 28, 2017

  • Prep Time:20m
  • Cook Time:1h 10m
  • Total Time:1h 30m
  • Serves: 4
  • Yield: One 8" cake

Ingredients

For the flax 'egg'

  • 18 g flaxseed powder
  • 113 mL water

To be boiled

  • 400 g mixed fruit (I used raisins, crystallized ginger, dried pineapple chunks, dates, cranberries, crystallized orange peel), chopped
  • 85 g light brown sugar
  • 25 g treacle
  • 175 g dairy-free buttery spread (I used Earth Balance Soy free)
  • 250 mL water
  • 2 tbsp. cacao powder
  • 1 tsp. baking soda

For the cake

  • 225 g self raising flour
  • 100 g nuts ( I used walnuts, cashews), chopped

For Soaking

  • Torani Gingerbread syrup, to soak

Instructions

  1. Mix the flaxseed powder and water and refrigerate while you prepare the cake batter.
  2. Mix the chopped nuts with a tablespoon of the measured flour. Set aside,
  3. In a large pan, combine the chopped mixed fruits, brown sugar, treacle, dairy free butter, cacao powder and water. Place on medium-high heat and bring to a boil. Simmer for 15 minutes.
  4. Turn off the heat and stir in the baking soda. It will foam up. Remove from heat and let cool completely.
  5. In the meantime, line an 8" round baking tin with parchment paper. Preheat oven to 300F/150C.
  6. Once the mixture is cool, fold in the flour, chopped nuts in flour and flaxseed 'egg' and mix only until the batter is combined.
  7. Pour into the prepared cake tin and smoothen the top.
  8. Bake in the preheated oven at 300F/150C for 1 hour or until a toothpick inserted into the center comes out clean.
  9. Transfer to a wire rack to cool in the cake tin. Poke a few holes in the cake using a skewer and drizzle 1 tbsp of the gingerbread syrup over the cake. Repeat feeding the cake with a tablespoon of syrup everyday for 3-5 days.
  10. Store at room temperature, wrapped in several layers of parchment paper. Keeps well for 2-3 weeks or more.
Source: Adapted from The Veg Space
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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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