I am not kidding… this cake is going to knock your socks (Christmas stockings) off. I am all about SIMPLE… and recipes don’t get much more simple than this. Not only is this cake ridiculously delicious and totally Christmassy but it is also vegan, butter, oil and added sugar free. With just a handful of ingredients I have started a new Christmas tradition at our place this year. My husband loves it… even my 2 year old daughter loves it!
Christmas cake makes a great little hand-made gift. This is the sort of thing that works perfectly for teacher or work colleague gifts. To make individual portions simply bake the batter in baking paper lined muffin pans, miniature terracotta flower pots or left over BPA free cans. Keep an eye on the baking time and check the small cakes regularly for when they are cooked.
Vegan Mulled Wine Christmas Cake
1.5 cups red wine
1.5 cups water
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
2 cinnamon quills
1kg of mixed dried fruit with peel
zest of 1 orange
3 cups plain flour (or gluten free flour)
6 teaspoons baking powder
1/2 cup almonds
oil to grease the pan
Gently warm the wine, water and spices, in a saucepan until almost boiling.
Add the dried fruit to a large mixing bowl and pour over the hot liquid.
Cover with plastic wrap and set aside for 8-12 hours.
Pre-heat your oven to 125 degC.
Remove the cinnamon quills and discard.
Zest the orange into the mixing bowl.
Add the flour and baking powder and mix with a spoon until well combined.
Pour the cake batter into a oiled cake pan lined with baking paper.
Smooth the top and decorate with the almonds.
Bake at 125 degC for 2.5 hours.
Store in an air tight container once completely cool.