The perfect classic mincemeat Christmas cake recipe, vegan style!
Cake tin needed – deep round 20 cms (8ins)
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.