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Love is in my Tummy

Plant-based flavor

December 29, 2017 By Tina Dawson 12 Comments

VEGAN Christmas Fruit Cake

Non-Alcoholic VEGAN Christmas Fruit Cake: soaked in a gingerbread syrup, flavored with a touch of treacle + cacao & dry fruits and nuts!

Non-Alcoholic VEGAN Christmas Fruit Cake: soaked in a gingerbread syrup, flavored with a touch of treacle + cacao & dry fruits and nuts - cranberries, dates, raisins, walnuts, cashews and more! #Christmas #Cake #VEGAN #NonAlcoholic #Gingerbread

This post may contain affiliate links. I only recommend products I already love and use regularly.

I cannot believe we’re at the end of the year already!!! Where did the time go! The last few months have been so stressful that I feel like I haven’t had the time to catch my breath! And I know that the next two months are going to be the same!

I always get a little sentimental during the last days of the year – I feel overwhelmed by the events of the past year along with feeling the burden of apprehensions for the coming year. So to avoid being plunged into a deluge of emotions, I keep myself busy with an excess of holiday baking.

Earlier this year, I decided to try out a VEGAN lifestyle and while it was quite difficult in the beginning, giving myself an entire year to transition made it a lot easier than say, if I had to wake up one morning and give up fried chicken.

Non-Alcoholic VEGAN Christmas Fruit Cake: soaked in a gingerbread syrup, flavored with a touch of treacle + cacao & dry fruits and nuts - cranberries, dates, raisins, walnuts, cashews and more! #Christmas #Cake #VEGAN #NonAlcoholic #Gingerbread

But this year has been an absolute revelation, not just on food, but on many other fronts as well, and needless to say, it’s had a huge impact on my life. But I’m saving up on documenting my experience with veganism for another post, so keep your eyes peeled out for that soon.

What started as an experiment has now become a way of life, that I’ve embraced happily and proudly to continue into the coming years.

I’ve had immense fun this year, converting my favorite recipes into plant-based versions, learning new techniques and ingredients to substitute for the commonly used butter and egg!

Non-Alcoholic VEGAN Christmas Fruit Cake: soaked in a gingerbread syrup, flavored with a touch of treacle + cacao & dry fruits and nuts - cranberries, dates, raisins, walnuts, cashews and more! #Christmas #Cake #VEGAN #NonAlcoholic #Gingerbread

The latest recipe that I was able to veganize and carry forth with me into my plant-based lifestyle is this VEGAN Christmas Fruit Cake – it is simply not Christmas without this decadent, often boozy cake that gets increasingly delicious with each passing day.

Best made atleast a month before Christmas, the cake is traditionally fed with alcohol to increase its shelf-life and impart a characteristic flavor and texture.

Non-Alcoholic VEGAN Christmas Fruit Cake: soaked in a gingerbread syrup, flavored with a touch of treacle + cacao & dry fruits and nuts - cranberries, dates, raisins, walnuts, cashews and more! #Christmas #Cake #VEGAN #NonAlcoholic #Gingerbread

But I wanted a version that was not just plant-based, but alcohol-free as well! The answer came in the form of flaxseed ‘egg’ and dairy-free butter  which perfectly took the place of the traditional ingredients in the cake. As for the alcohol, I fed the cake for 3-5 days with Torani Gingerbread Syrup which added both flavor and moisture to the cake, and the cake tasted better and better the longer it kept.

I have a slice that was made a week before Christmas. I’ll update the post on how long it keeps with a week of feeding syrup.

Non-Alcoholic VEGAN Christmas Fruit Cake: soaked in a gingerbread syrup, flavored with a touch of treacle + cacao & dry fruits and nuts - cranberries, dates, raisins, walnuts, cashews and more! #Christmas #Cake #VEGAN #NonAlcoholic #GingerbreadNon-Alcoholic VEGAN Christmas Fruit Cake: soaked in a gingerbread syrup, flavored with a touch of treacle + cacao & dry fruits and nuts - cranberries, dates, raisins, walnuts, cashews and more! #Christmas #Cake #VEGAN #NonAlcoholic #GingerbreadNon-Alcoholic VEGAN Christmas Fruit Cake: soaked in a gingerbread syrup, flavored with a touch of treacle + cacao & dry fruits and nuts - cranberries, dates, raisins, walnuts, cashews and more! #Christmas #Cake #VEGAN #NonAlcoholic #Gingerbread

There’s still a little time before we begin the New Year crash diets, so make sure you bake this cake before the year runs out! After all, we’re still in the holiday season, aren’t we?

And now, let me take this chance to wish you and yours a very Happy New Year! May the new year being you an abundance of joy, warmth, love, peace, health and deliciousness!

When you make these VEGAN Christmas Fruit Cake (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

VEGAN Christmas Fruit Cake

Created by Tina Dawson on December 28, 2017

Non-Alcoholic VEGAN Christmas Fruit Cake: soaked in a gingerbread syrup, flavored with a touch of treacle + cacao & dry fruits and nuts - cranberries, dates, raisins, walnuts, cashews and more! #Christmas #Cake #VEGAN #NonAlcoholic #Gingerbread

  • 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
  • Print

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Filed Under: All Recipes, British, Christmas, Cuisines, Desserts, Vegan, Vegetarian

Previous Post: « VEGAN Chocolate Cake Pop Truffles
Next Post: VEGAN Pear Tarte Tatin + 2018 goals »

Reader Interactions

Comments

  1. Abhi Prem says

    June 6, 2019 at 2:04 pm

    Great recipe , easy enough for everyone to try! Actually a must try I would say.
    its vegan!!!! , what else to ask for ? the recipe is conceived as such there is nothing to screw up even if you are forgetful baker like me. ​Thanks Tina! Your cake tasted as sweet as you are! Keep doing easy ones like this for beginners like me! 

    Reply
    • Tina Dawson says

      June 8, 2019 at 1:44 pm

      Thank you Abhi for coming back and letting me know! I am glad you liked the cake!

      Reply
  2. Veena Azmanov says

    December 29, 2017 at 12:13 pm

    Oh I love Christmas Fruit Cake. I made a boozy one this year and we really enjoyed it. Saving this for when i need a vegan recipe.

    Reply
    • Tina Dawson says

      December 29, 2017 at 9:16 pm

      VEGAN and Alcohol free! Thanks Veena!

      Reply
  3. Kathy @ Beyond the Chicken Coop says

    December 29, 2017 at 9:50 am

    That’s a huge life style change! Good for you for sticking with it. I think the hardest for me would be the changes in baking and finding substitutes for butter and eggs. This fruit cake looks delicious and would make wonderful gifts!

    Reply
    • Tina Dawson says

      December 29, 2017 at 10:05 am

      That was truly the hardest part, because I LOVE baking, but as this year shows, I’ve found workarounds for all my favorite recipes, so there’s really no regrets! And the fruit cake IS super delicious!

      Reply
  4. Elaine @ Dishes Delish says

    December 29, 2017 at 9:29 am

    Yum! Your fruitcake looks so moist and delicious!! I was a vegetarian for many years and then transitioned to veganism and found that it just wasn’t for me! But I do still make vegan dishes because it’s fun trying to figure them out!! You did a great job!! I can’t wait to try your fruitcake! And gorgeous photos as usual!!

    Reply
    • Tina Dawson says

      December 29, 2017 at 10:06 am

      Thanks Elaine! I guess I just liked it so much, I decided to go ahead with it!

      Reply
  5. Helene says

    December 29, 2017 at 9:16 am

    Did you notice any differences healthwise when switching to a vegan lifestyle? I find it interesting to know if after a year one can see visible physical changes, maybe on the skin, hair or anything else. Btw your vegan fruit cake looks tempting. 🙂

    Reply
    • Tina Dawson says

      December 29, 2017 at 10:07 am

      I think it’s a little early to speak of physical changes, since all this year, I’ve been ‘transitioning’ – meaning, I still cheated here and there. Ask me sometime next year, coz I am fully vegan starting New Years. But then again, I’m not doing this for physical reasons, rather environmental ones. Thank you!

      Reply
  6. Kristen says

    December 29, 2017 at 9:09 am

    It is so funny to me that fruit cake gets a bad rap–I refused to try it for years due to all the comments, but then after one bite, loved it. This looks great.

    Reply
    • Tina Dawson says

      December 29, 2017 at 10:07 am

      I was the same as a child – used to find it weird. Now I can’t get enough!!! Thanks Kristen!

      Reply

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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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