Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe
User Reviews
5
Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe
Description
The Spiced Fruit and Nut Christmas Cake incorporates a blend of spelt flour, baking powder, and flaxseed meal combined with spices such as ginger powder, cinnamon, clove, nutmeg, and sea salt to create a fragrant, warmly spiced batter. The wet ingredients include coconut oil, coconut milk, dark molasses, apple cider vinegar, and optional rum extract, which add moisture and depth of flavor to the cake.
Dried fruits and nuts including raisins, dates, cranberries, walnuts, pecans, cashews, and candied orange peel are soaked overnight or for at least two hours in juice or a mix of juice and liquor, allowing them to plump and impart flavor. This mixture is folded into the wet and dry ingredients just until combined, then baked initially at 365°F (180°C) and finished at 350°F to achieve a moist yet set crumb.
The resulting cake has a dense texture with bursts of fruity sweetness and a warm spice background characteristic of holiday baking. It is best cooled completely before slicing and may be brushed with orange juice or sugar water for extra moisture. The cake is traditionally served during Christmas and can be made gluten-free with appropriate substitutions.
Ingredients
Dry:
- 1.75 cups spelt flour Or use 1.25 cups whole wheat flour and 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 2 Tablespoons flaxseed meal
- 3/4 cup cane sugar or demerara sugar or vegan brown sugar
Spices:
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cinnamon powders
- 1/4 teaspoon clove
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt sea salt
Wet:
- 1/3 cup coconut oil I usually use 1/3 cup. 1/2 cup will make the cake more moist. Use 1/2 cup mashed banana or pumpkin puree for an Oil free version, or oil of choice
- 1/2 cup coconut milk
- 2 Tablespoons dark molasses
- 1 Tablespoon apple cider vinegar
- 1/2 teaspoon rum extract if not using liquor. optional
Fruits and Nuts:
- 1.5 cups dried fruit nuts, candied fruits(I used about 1/4 cup each of golden and dark raisins, dates, cranberries, walnuts, pecans, cashews, and a Tablespoon candied orange peel, chopped
- 1 cup juice or half juice and half rum to soak (I use orange juice mixed in with a teaspoon of molasses to soak for non boozy version. Half orange juice half rum to soak for boozy
Instructions
- Soak chopped fruits and nuts in juice or a combination of juice and liquor overnight or atleast 2 hours.
- In a bowl, Mix all the dry ingredients and spices for the cake.
- In another bowl, mix in all the wet and the soaked fruits and nuts. Depending on how long the fruits have been kept, there may or may not be extra liquid left.
- Add the wet to the dry and mix till just about combined.
- Bake in preheated 365 degrees F / 180ºc for 40 minutes then lower the heat to 350 degrees F and bake for another 10-20 minutes till a toothpick test from the center comes out almost clean.
- Cool completely before slicing. For extra moisture, poke a few holes in the cake and brush orange juice or sugar water(1 tbsp sugar mixed in 2 tablespoons water) on the cake. Tastes best the next day.
Notes
- Soak the dried fruits and nuts overnight or at least 2 hours to enhance moisture and flavor.
- For oil-free variation, substitute coconut oil with mashed banana or pumpkin puree.
- To keep the cake moist, brush it with orange juice or sugar water after baking.
- This recipe makes about 12 slices and can be adapted to gluten-free by adjusting flours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4.8g | 24% |
| Sodium | 78mg | 3% |
| Potassium | 159mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 45mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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