An easy vegan Christmas cake that’s rich, delicious and tastes just like a traditional festive bake. This dairy free and eggless Christmas cake is perfect for any festive celebration.
Is it easy to make a vegan Christmas cake?
It was easier than I thought to make a vegan Christmas cake. Simply substituting the butter for dairy free spread and the eggs for flax eggs makes a perfect vegan Christmas cake that holds together and has all the flavours of a rich traditional Christmas cake.
Are all the other ingredients in this Christmas cake vegan?
Once you've organised your flax eggs and your dairy free spread there are a few extra ingredients that you need to check are suitable for vegans.
This will include the alcohol you use if you choose to use any to make this a boozy vegan Christmas cake.
It also includes the marzipan and fondant icing.
Homemade almond paste (marzipan) usually contains eggs, as does fondant and royal icing. This means that they're not suitable for vegans.
However, most shop bought marzipan and fondant icing is suitable for vegans. For this reason I've chosen to use both shop bought marzipan and fondant icing for this easy vegan Christmas cake recipe.
Is brandy vegan?
To make a boozy vegan Christmas cake you need to add some alcohol such as rum, sherry or brandy. I prefer to add brandy. Many types of brandy are vegan but you can check on the Barnivore website.
How to make a fruit cake without egg
Since I became vegan and began experimenting with vegan baking I've tried many different egg replacements. Different types of egg replacements work better for different recipes.
Aquafaba, the water from a tin of beans (usually chickpeas), works really well for meringue as in this vegan aquafaba pavolva recipe.
However, for my festive eggless Christmas cake I have used flax eggs. Chia eggs would also work well. Both flax seeds and chia seeds can be ground down and mixed with water to make a thick paste which acts as a binding agent.
How to make a chia or flax egg
To make the equivalent of one egg:
- Take 1 tbsp chia seeds or flax seeds.
- Grind them to a powder in a blender or spice grinder.
- Mix with 2 tbsp cold water (some recipes call for 3 tbsp but I get better results with 2).
- Set aside and allow to thicken.
More vegan Christmas recipes
- Vegan mince pies with almond pastry
- Vegan Christmas pudding
- Chestnut and cranberry vegan nut roast
- Parsnip, chickpea and mushroom wellington
- Sticky ginger cake
Have you started your Christmas shopping yet? Check out my list of 15 of the best vegan cookbooks for inspiration.
Pin vegan Christmas cake for later
How to make a vegan Christmas cake
I hope you enjoy this dairy free and eggless Christmas cake - let me know how it goes in the comments!
If you have made this recipe and loved it please consider leaving a comment and rating below.
Vegan Christmas cake
- 150 g light brown sugar
- 100 g glacé cherries washed and quartered
- 100 g candied peel
- 400 g mixed dried fruit
- 2 tbsp brandy use orange juice instead if you prefer a non alcoholic cake
- 2 tbsp ground flax seeds
- 6 tbsp water
- 225 g softened dairy free spread or melted coconut oil
- 225 g self raising flour
- 60 g ground almonds
- 1 tsp mixed spice
- ½ tsp nutmeg
- 4 tbsp apricot jam
- 500 g vegan golden marzipan
- 450 g vegan ready rolled fondant icing
- Start making your cake the day before you want to bake it.
- Place the sugar, dried fruit and brandy (or orange juice if preferred) together in a large mixing bowl overnight. Still well then cover and leave to soak.
- When you’re ready to bake your vegan Christmas cake pre-heat the oven to 150°C fan/170°C/gas mark 3.
- Grease a 20cm/8 inch round cake tin. Line the base and sides with non-stick baking paper.
- First put your ground flax seeds in a small bowl and add the 6 tbsp water. Stir well and leave to rest until it thickens and forms a paste.
- Beat the dairy free spread or coconut oil into the soaked dried fruit. Next add the flax eggs and stir well.
- Finally add the self raising flour, ground almonds and spices to your dried fruit. Beat until well combined - this may take a few minutes - and pour the mixture into the prepared cake tin and smooth over the top.
- Place the tin in the middle of the oven.
- Bake for 2-2.5 hours or until the cake is firm and a skewer inserted in the middle of the cake comes out clean. Cover the top with foil if it’s starting to look too brown.
- Allow the cake to cool in the tin then cover with a layer of greaseproof paper and wrap up with tin foil. If you wish you can feed the cake with 1-2 tbsp brandy every week until you’re ready to ice it.
- When you’re ready to add your marzipan heat the apricot jam carefully in the microwave or a small saucepan. Push through a sieve and set aside for a moment.
- Remove the cake from the tin and brush the apricot jam over the top of the cake. Roll out your marzipan on a surface dusted with icing sugar and carefully lift on top of the cake. Trim any extra marzipan from the cake and if you want you can save this to make shapes from to decorate the cake.
- You can rewrap the cake for up to a week before adding the icing or do it immediately.
- When you’re ready to ice your cake if you wish you can brush a little sherry over the top of your marzipan to help the icing stick but this isn’t essential. Unroll your icing and place carefully over the cake, using your hands to smooth it down. Trim off any excess.
- Decorate with holly leaves, a ribbon and any marzipan shapes you might have made.
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