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vegan christmas cake recipe by Cook Veggielicious

Vegan Christmas cake

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.
Course Cake
Cuisine British
Keyword vegan christmas cake
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Soaking time 12 hours
Total Time 3 hours
Servings 12
Calories 766kcal
Author Cook Veggielicious


  • 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.


Calories: 766kcal | Carbohydrates: 120g | Protein: 9g | Fat: 27g | Saturated Fat: 6g | Sodium: 154mg | Potassium: 399mg | Fiber: 6g | Sugar: 59g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg