Quick Vegan Christmas Cake

Quick, easy and delicious vegan (or vegetarian) Christmas cake using olive oil as a replacement for butter that anyone can bake successfully :).

In this recipe we are using Mediterranean ingredients from both the north coast and the south coast. So, we've added north African spice to the typical olive oil, nuts and butternut squash of the northern Mediterranean coast.

the mediterranean Difference

What makes the difference:

Almonds - famously, from Spain

Southern Mediterranean spices and dried fruits

Serriana Extra Virgin Olive Oil instead of butter

These ingredients bring a rich and nutty Christmas cake. And, laced with brandy, you'll soon feel the Christmas spirit

vegan christmas cake method

This recipe makes enough to fill a cake tin and provide 10 to 12 slices.

ingredients

400g of dried mixed fruit (you can buy this or make it - if you are making it, use up all your old nuts, raisins, sultanas, figs and dates. Add some Christmas spice (so, cinnamon, cloves and nutmeg).

120g of brandy

30g of linseed (vegan option) or 1 medium egg

120g of brown sugar

120g of fresh water

90g Serriana Extra Virgin Olive Oil

8g of mixed spice (or half a teaspoon)

8g (half a teaspoon) of bicarbonate of soda or baking powder

130g of self-raising flour

130g of plain flour

60g of blanched (skin less) almonds

A handful of pecan nuts (for decorating the top of the cake)

method

Step 1. Soak 400g of dried mixed fruit in 30g brandy (or small glass)

Vegan option Step 1b. Soak 15g of ground linseed in 30g of fresh water (This ingredient will bind your cake together. Just like the egg does - but without the egg)

Step 2. Place in a large pan the dried fruit, sugar, olive oil, water, 90gs of brandy, bicarbonate of soda and mixed spice. Gently heat and stir the mixture together for 8 minutes. Don't let it boil. Then let it cool.

Step 3. Prepare your baking tin and oven. Heat your oven to 180 degrees centigrade and place a baking paper in your cake tin and a little bit of olive oil to grease the sides.

Step 4. Now add the egg (or soaked linseed - see step 1.b), all the flour and mix until everything is fully combined.

Method Continued

Step 5. Place the mixture in your cake tin - and decorate with almonds and pecan nuts.

Step 6. Bake for 60 to 70 minutes at 180 degrees. Use a skewer to test the cake at 60 minutes, if it comes out wet, bake for a little longer.

Step 7. Remove from oven and allow to cool. Once the cake has cooled, add a dash of brandy. Then store in an airtight container or tin foil until you are ready to serve.

How to serve and preserve

Keep your Christmas cake somewhere airtight. That way it will last longer.

If your cake is a little dry or dries out before serving, you can always turn the cake upside down and soak the base in a little extra brandy!

If you are looking for a drink to accompany your cake, try a red wine moscatel.

Did you enjoyed this Vegetarian / Vegan Christmas Cake where we drop the butter? Find out more about butter free options here.

Did you know that marzipan is made from almonds? Which is why this almond based cake feels so 'Christmassy'.