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Christmas Cake

Karen Thompson

The perfect classic mincemeat Christmas cake recipe, vegan style!

Cake tin needed – deep round 20 cms (8ins)

150g dairy free margarine softened (take out of fridge, measure what you need for cake and set to one side for approx 30 minutes to warm before starting to make your cake)
150g light muscovado sugar
Egg replacement – 3 tablespoons of milled flaxseeds and 9 tablespoons of cold water (mix and leave to thicken)
225g Self-raising flour
400g luxury vegan sweet mincemeat
175g mixture of glace cherries cut into 4 (rinsed in water to remove stickiness), mixed peel and currants
50g chopped almonds

Preheat oven to 160oC/ Fan or 140oC/gas 3.

Lightly grease the tin then line the base and sides with non-stick baking parchment.

Measure all of the cake ingredients into a large bowl and beat well for 1 minute until thoroughly combined. Turn into the prepared tin and level the surface.

Bake for about 1¾ – 2 hours or until skewer inserted into the centre comes out clean and the cake is shrinking from sides of the tin. Cover the cake with foil after 1 hour if it is beginning to brown too much. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.

Decorate as you wish. I like to melt a little apricot jam, brush on cake and decorate the top with nuts and dried fruits, placing marzipan festive shapes around the cake.

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