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