The magic of Christmas baking doesn’t have to miss a beat if you’re going vegan. This Vegan Christmas Cake is a celebration of all the best flavors of the season—without any animal products!
It’s rich, deeply spiced, and packed with festive ingredients like dried fruits, nuts, and just a hint of warming cinnamon and nutmeg. The real secret to this cake? The way it’s soaked in apple juice (or your favorite non-alcoholic substitute), which keeps it moist and brings out the fruity sweetness.
A slow bake brings everything together, allowing those fragrant spices to really bloom and creating a dense, satisfying cake that’ll impress even the most traditional cake lovers.
It’s no wonder vegan Christmas cakes are gaining traction: as people seek healthier options for the holidays, this cake is a great alternative without sacrificing flavor or texture. Give it a go this season—and don’t forget to share your twist!
Why I Love This Recipe (And You Will Too)
- Keeps Moist for Days: Thanks to the apple juice soak, each slice is just as moist the next day (if it lasts that long).
- No Sacrifice on Flavor: It’s just as rich and spiced as any traditional cake.
- Perfect for Gifting: Vegan and non-vegan friends alike rave about this one!
- Flexible Ingredients: I’ve used different dried fruits depending on what I have, and it’s always delicious!
Vegan Christmas Cake Recipe
Equipment
- Large pan
- Mixing Bowl
- 20cm deep cake tin
- Baking parchment
- Newspaper and string
- Spoon
- Skewer
Ingredients
- 1 kg mixed dried fruit
- use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs
- zest and juice of 1 orange
- zest and juice of 1 lemon
- 150 ml rum
- plus extra for feeding
- 200 g light soft brown sugar
- 4 tbsp chia seeds
- 250 g coconut oil
- 175 g plain flour
- 100 g ground almonds
- ½ tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 100 g flaked almonds
- 1 tsp vanilla extract
Instructions
- In a large pan, combine dried fruit, zests and juice, rum, coconut oil, and sugar. Heat, stir, and simmer for 5 minutes. Transfer to a bowl and cool for 30 minutes.
- Preheat oven to 150°C (130°C fan/gas 2). Line a 20cm cake tin with double parchment, wrap in newspaper, and secure with string.
- Mix chia seeds with 150ml water and let sit for 5 minutes until thick.
- Add remaining ingredients and chia mix to the fruit mixture. Stir well, checking for flour pockets.
- Pour mixture into the tin, level, and bake for 2 hours.
- Remove from oven, poke holes with a skewer, and spoon over 2 tbsp rum. Cool completely in the tin.
- Peel off parchment, wrap in cling film, and store. Feed with 1-2 tbsp alcohol every two weeks, stopping a week before icing.
