Vegan Christmas Cake

This is a long post with lots of helpful information. I recommend reading it all before you start making the cake but if you want to jump to specific sections you can use this menu:

This is one of those very traditional vegan christmas recipes that you absolutely need up your sleeve for the festive season!

Ingredients & equipment notes

Here is what you will be needing to make a Vegan Christmas Cake and in my usual style, a little about why each one is necessary:

• Dried fruit - A lot of dried fruit. This is what makes up most of the cake. Raisins, currants, cranberries and sultanas should definitely be included but you can also add any combination of cherries, blueberries, apricots, dates, prunes or figs.Be sure to chop larger fruits like prunes and figs into small pieces.
• Glacé cherries - Their soft, sweet, juicy bites are great in amongst all of the dried fruit, adding interesting texture and they look pretty too. For most things I use the natural glacé cherries that aren't bright red but in Christmas cake I love to use these ruby red ones because they look prettier when the cake is cut.

• Liquid - A warming flavourful spirit or a non alcoholic alternative like black tea, orange juice or apple juice. See under the heading "best alcohol for vegan fruit cake" for lots of suggestions and helpful information.
• Citrus - Orange juice and orange zest and lemon juice and lemon zest. A lot of Christmas cakes use candied orange peel or lemon peel. I much prefer the brightness that some fresh juice and zest adds. Amongst all of the richness it adds another layer of flavour. If you like candied peel feel free to throw in a handful in addition to the juice and zest of a fresh lemon and orange. Don't omit the lemon and orange juice though because you will reduce the acidity of the batter and the cake might not rise well, and it will also throw the dry to liquid ratio off.
• Vegan butter - This is a vegan and dairy-free Christmas cake recipe so vegan butter is necessary. The fat in the butter helps keep the cake moist and adds a lot of flavour.
• Dark brown sugar - For its rich, dark, festive molasses flavour and colour and also for the moistness it provides.
• Molasses - This adds colour, flavour, moistness and richness. Use black treacle if you are in the UK.
• Flour - All purpose flour is best, or plain flour if you are in the UK. For a gluten-free vegan Christmas cake the recipe has been tested with Bob's Red Mill Gluten-Free 1 to 1 flour and it works great. It does need an extra few minutes bake-time though.
• Ground almonds or fine almond meal - They add more moisture, fat and flavour than flour alone which is important in a cake with such a long bake time and no eggs. It also ensures the cake doesn't dry out as it matures. Sorry nut-free people. I don't have an alternative for them here.
• Baking powder and baking soda - Baking powder to rise and lighten the cake and then baking soda (bicarbonate of soda in the UK) is used as a replacement for the eggs in this fruit cake recipe. Egg binds as well as leavens. In an egg-free fruit cake, the baking soda creates a chemical reaction with the acidic molasses, fruit juice and brown sugar which replaces that leavening.

Equipment - You will need a 9-inch x 3-inch deep cake pan (for more details see under "cake pan tips" below). I also recommend using a digital kitchen scale for the best results. Details for making the recipe in a 7-inch or 10 inch pan are included in the recipe notes.

Cake pan tips for fruit cake

To make this vegan fruit cake you will need a 9 inch pan that is at least 3 inches deep. Or you can use a 10 x 10 inch, 2-inch deep square pan. It's a really sturdy cake and you'll be lining the pan well so it doesn't matteer if it's springform/loose bottom or not. It's easy enough to tip out.

Because this cake is such an expensive and time consuming cake to make, having the right pan will really be worth it for a good end result. For this reason, I highly recommend you invest in a good quality cake pan before you attempt to make this recipe. A good quality pan will help protect and insulate the cake.

Baking a fruit cake is not the same as baking a sponge cake. They are dense and packed with fruit and alcohol or fruit juice (AKA sugar) so need to be cooked at a low temperature for a long time. Lesser quality pans will not provide the protection your cake needs and you run the risk of the outside "catching" or getting too dark/burned.

Bear in mind that a lighter coloured pans will give better results than a dark/black pan. Dark metal pans absorb and distribute heat much more quickly which isn't a good thing when making fruit cake. Also NEVER use a silicone pan for a fruit cake. It just won't work.

My usual cake pan go-to is USA Pan but they don't have a deep enough pan, so my next choice is Fat Daddio. Their 9-inch by 3 inch or 9-inch by 4-inch pans are really versatile pans that are perfect. If you're making this recipe as a vegan wedding cake, Fat Daddio sell a 3 tiered set (bear in mind when using different cake pan sizes though that baking times will need adjusting).

If upgrading to a better quality pan isn't an option, take steps to minimize the risk in other areas: Confirm your oven temperature with an oven thermometre (unless calibrated most ovens aren't 100% accurate), weigh the ingredients so quantities are absolutely spot on, take time to follow the recipe as closely as you can and as well as lining the inside of the pan as instructed, try insulating the outside of the pan with a couple layers of parchment paper (or old newspaper) tied with string to keep it in place. Then keep a watchful eye on the cake as it nears the end of the suggested bake time. Tent with foil if there is any hint of catching.

Best alcohol for vegan fruit cake

Alcohol not only adds incredible festive flavour to fruit cake, it also moistens and preserves it, meaning you can make your cake a long time in advance if you need to. And, like a fine wine, as a Christmas cake matures its flavour gets better and better.

For this preservation to happen as it should though, it's important to use a strong spirit. My go to tipple is brandy because I love the flavour it gives but others that work well for preservation and amazing flavour are rum, whiskey, cherry brandy or orange liquor. I've also had success with port, sherry and amaretto even though their alcohol content is slightly lower.

My Vegan Christmas Cake recipe might have a lot of ingredients but it's actually really easy to make. Do a quick soak of the dried fruit (instructions included), line your cake pan really well as per my instructions, then get mixing. You do need to be patient though. Because it's so big and dense, it needs to be baked at a low temperature, which means it takes a long time. Then it also takes a very long time to cool completely. We're talking about 8 or 9 hours cooling time. Because of this I recommend you start making it in the morning if you can.

Before making your cake it's really important to double-line your pan thoroughly. Full instructions are given in the recipe card. Then you can get on and make your cake. Here's how it's done:

1. Quick soak the dried fruit as per my instructions.
2. Beat together the butter, sugar, molasses and almond extract.
3. Add the dry ingredients and the fruit to the butter mixture (alternating between the two).
4. Spoon the very thick fruity mixture into the cake tin and bake low and slow.
5. Immediately after it comes out of the oven brush with a couple tablespoons of brandy (or other alcohol/liquid you used in the batter) to moisten the top.
6. Wrap the whole thing thoroughly in a double layer of foil. This traps the steam and keeps your cake beautifully moist. It will take a very long time to cool, usually at least 8 to 9 hours.

Once it's completely cool (probably the next day)unwrap it and remove from the pan. It will look something like this:

Re-wrap the fruitcake in fresh layers of parchment paper and foil to store. Full details on feeding and storage can be found under the relevant headings below.

Unlike a regular sponge cake, Christmas cake actually gets better with age and is absolutely incredible when made ahead and given a chance to mature. It brings out more complex flavour notes that a young fruitcake lacks (just like wine!). Don't worry if you are making it closer to Christmas though because this cake still tastes unbelievably good eaten right away.

When made in advance, feeding keeps a fruit cake moist and helps to preserve it, while also building and intensifying the flavour. Like my Christmas Pudding and Vegan Mincemeat, I like to make my Vegan Christmas Cake a few months before Christmas, then feed it weekly so that it has time to mature and develop even more deep, rich flavour.

And what do I mean by feeding? The cake's first feed is immediately after it comes out of the oven. Basically you brush a couple of tablespoons of your alcohol of choice over the top, let it seep in, then wrap (or re-wrap on subsequent feedings) the cake and stash it away somewhere cool and dark until the next feeding. The cake should be fed about 2 tablespoons (30 mls) of alcohol each time thereafter. After the first time you can very slowly drizzle it over the top instead of brush if you prefer, and if you don't need the top of the cake to look perfect (because you are decorating it), you can poke some holes in the top of the cake with a toothpick, thin, sharp knife or skewer before pouring over the liquid to help with the seepage.

If icing the cake, it is important that you don't feed it for a week before so that the outside is completely dry.

The amount of times you feed your fruit cake will depend on how strong you want the flavour to be. Four or five times is a good amount for me. Obviously we don't want to drench our cakes in liquid so while doing this, it's important to keep an eye on your cake. If you open it for a feeding and the top still looks damp then skip a week. The very top of the cake should feel dry before each feed.

After each feeding the cake needs to be wrapped up really well. I like to wrap it in a double layer of parchment paper then another couple layers of foil. Then I put it in a cake tin. Don't let the foil touch the cake directly because the metal can react with the fruit in the cake and taint the flavour. As long as it doesn't get ripped you can re-use the same wrapping every-time after feeding.

Once wrapped stash the cake away somewhere cool and dark.

Fun fact - Antarctic Heritage Trust conservators found a 100 year old fruit cake among the artefacts from Cape Adare and it still looked and smelled edible!

How to store fruit cake after baking

Wrap your Christmas cake throughly in parchment paper, then a couple layers of foil and store it somewhere cool and away from sunlight. A dark cupboard, back of the pantry/closet or a safe spot in a cool basement are ideal. If you are using alcohol the fruit cake can easily be made and stored for 3 to 4 months.

If you want to store the cake longer than that you can freeze it for up to 1 year. You can do this as soon as it's cooled completely, then either defrost and enjoy immediately, or defrost then feed for a few weeks to intensify the flavour before eating. Or you can feed it for a few weeks after baking to intensify the flavour, then freeze it. You can also freeze any cut leftovers for another time in the same way.

Vegan fruit cake freezes incredibly well, but bear in mind that once frozen, it won't mature in the same way as it will when stored unfrozen.

To defrost remove the cake from the freezer and allow to thaw overnight on the counter. Then store as above.

Alcohol free? - If you choose to make the alcohol-free version of this cake you can wrap it well in parchment paper and foil and store it in a cool dark place for up to 1 month or in the freezer for up to 1 year. See my tips for feeding an alcohol-free fruit cake below.

How to make without alcohol

For an alcohol-free vegan Christmas cake, replace the alcohol in this recipe with fresh apple juice, fresh orange juice or cold black tea. You could also add a little rum flavouring to any of those options if you want some extra flavour.

Please note that if you aren't using alcohol I don't recommend you make the cake more than 4 weeks before Christmas/or the event if it's for a wedding or christening. You can still feed it with whatever liquid you used from the selection above to keep it nice and moist but 2 feedings of 2 tablespoons (30 mls) should be sufficient over that time.

Decorating your Vegan Christmas Cake is optional. It's so flavourful and moist that it really doesn't need marzipan or fondant. I am personally not the biggest fan of either of them so I never use it. I like to leave mine just as it is.

For my photoshoot here, I decorated my vegan fruit cake with greenery from the garden (leaves, fruit and flowers from my strawberry tree, bay leaves plus a few sprigs of rosemary and heather, pinecones and dried orange slices that I dehydrated in my oven. I followed this method for drying the orange slices.

You could also use go the traditional route and use marzipan and fondant. To do this brush the cake with apricot jam first to help it stick. This is what most traditional English Christmas cakes and wedding cakes are decorated with.

Marzipan is naturally vegan and it's wise to use it before applying fondant because it stops the dark colours of the cake coming through and staining the bright white of the fondant.

Fondant is often made with egg whites but there are a few brands that are naturally vegan including Satin Ice. Others that appear to be vegan are Dr.Oetkar, Renshaw and FondX. Obviously this could be subject to change so please double check the ingredients before purchasing for your vegan wedding cake or Christmas cake.

Great British Chefs have a great instructional article showing how to ice a Christmas cake with marzipan and fondant.

If you are making this recipe as a vegan wedding cake then you can have all sorts of fun decorating the multiple tiers!

IMPORTANT: If icing the vegan fruit cake, don't feed it for at least one week before to give the surface a chance to dry before the icing goes on. The last thing you want are damp patches appearing through your nicely iced cake.

This Christmas Fruit Cake is incredibly rich, moist and packed with flavour, so it's absolutely delicious when eaten plain, just as it is. Take a minute to notice all of the incredible flavours in every bite - the plump dried fruits, the nuts, sweet glacé cherries, and the boozy, rich, dark cake holding it all together.

I love to enjoy my Christmas cake just as it is with a glass of port if I'm feeling extravagant, or a cup of tea. You can't beat a slice of fruit cake with your favourite cuppa! You can also turn it into dessert with a drizzle of homemade vegan custard or a dollop of vanilla ice cream or dairy-free whipped cream.

In the north of England, it's common to enjoy fruit cake with a piece of strong cheddar cheese. Miyoko's Aged Sharp English Farmhouse works really well for this. It sounds odd but they are surprisingly good together! That savoury/fruity sweet combo just works. Think how good dates, figs, and apples are with strong cheese. This is a similar concept.

Refresh stale vegan fruit cake by gently heating individual pieces in a microwave or steamer, or by panfrying in vegan butter, then serve with vegan butter, ice cream, brandy butter, whipped cream, or custard.

More vegan Christmas recipes you might like: