This vegan Christmas Cake is so quick and easy to prepare but still packs in all those fabulous festive flavours. However, this incredibly moist spiced fruit cake is not just for Christmas as it is also perfect to enjoy as part of a Hogmanay (New Years Eve) buffet, New Years Day, Easter, and Mother's Day. Or any time of the year when you fancy a slice of delicious fruit cake. This cake freezes beautifully and can keep well for a fair while in a cake tin, so there will be a slice ready for any unexpected guests.
Our Christmas Cake recipe is prepared with wholemeal flour [whole-wheat flour] and packed with dried fruits, so provides a good amount of wholesome fiber as well as being sweet and delicious. It is also prepared with jarred festive mincemeat which makes the cake very quick and easy to prepare as the dried fruits do not need to be pre-soaked. Using mincemeat in cake is a brilliant vintage hack as mincemeat cake is actually a classic British bake that dates back to at least the 1960s.
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🥮 Vegan quick-mix Christmas cake
This vegan Christmas cake is a quick mix one as the dried fruits do not require soaking in alcohol or fruit juice which many types of festive fruit cake recipes require instead a jar of ready-made mincemeat is used which is simply a blend of dried fruits, citrus peel, sugar and a type of fat, most commonly suet. Although be sure and check the ingredients are all vegan-friendly which most are. Centuries ago mincemeat usually intended for festive pies, would have contained pieces of meat but modern mincemeat dose not actually contain meat.
This recipe has been adapted from a reader sent in recipe that my mum discovered in an old discontinued English magazine titled 'Country Kitchen'. The magazine issue that contained the cake recipe was December 2009 and the title of the recipe title is 'Quick-mix Christmas cake'.
However, I have since found the exact same recipe in Delia Smith's Christmas Book first published in 1992 so I am assuming that the recipe originates with Delia Smith and is called 'Last minute Christmas mincemeat cake'.
This adapted vegan Christmas cake is really simple to prepare and is almost a one-bowl cake mix. First, the vegan buttermilk is prepared by adding apple cider vinegar to plant-based milk and setting aside for at least 10 minutes to begin to curdle.
All the cake ingredients, except the buttermilk, is added to a mixing bowl. The vegan buttermilk is poured into the cake mix and everything is mixed well. Next the cake batter is scooped into a prepared cake pan and using the back of a spoon the surface is levelled smooth.
The cake is placed into a preheated oven on the middle shelf for around 1 and a half hours. Possibly a little longer will be required. Our fan oven took 1 hour and 40 minutes.
The cake is ready when a skewer or toothpick poked into the middle of the cake comes out clean and the cake top is firm and dark golden. Don't worry if a surface crack appears in the cake during baking as this will soon become less noticeable as the cake settles and cools.
The cake is left in the pan to cool for around 30 minutes before being carefully tipped out to continue cooling completely. It's important to wait until the cake is completely cool before wrapping and storing to avoid the cake sweating.
🥣 How To Prepare
This is a very quick and super easy Christmas cake recipe as the ingredients are simply mixed together and baked. No pre-soaking of the dried fruits is required as although we use dried fruits we also use jarred mincemeat which results in a deliciously moist cake without the need for soaking. For this cake you can brandy or fresh orange juice for an alcohol-free Christmas cake.
Step 1: Prepare the vegan buttermilk by mixing plant milk with apple cider vinegar or white distilled vinegar and leave for at least 10 minutes to curdle.
Step 2: Meanwhile add all the cake ingredients to a bowl - wholemeal or whole wheat plain flour [or plain or self-raising flour], dark brown sugar, vegan butter, mixed dried fruits, mincemeat, walnuts, orange zest, lemon zest, baking powder, mixed spice powder, and brandy or fresh orange juice.
Step 3: Pour in the buttermilk and mix.
Step 4: Scoop the mix into a prepared cake pan and bake for one and a half hours or a little more.
Step 5: Cool the cake for 30 minutes in the cake pan before removing to cool on a cooling rack.
The Christmas cake can be stored for 1-2 weeks well wrapped before decorating. We added a simple fruit glaze which was brushed on before we pressed some whole nuts into the top and then rest of the glaze was applied over the nuts.
📋 Recipe notes
⏲️ Storing
Once cool wrap the cake up tightly in a layer of greaseproof or parchment paper and a second layer of kitchen foil. Some people prefer to wrap in 2 layers of parchment paper and and additional 1-2 layers of kitchen foil. It's best not to wrap in cling-film or Saran wrap as this can encourage sweating of the cake and encourage mould to grow.
Place in a cake tin or other suitable food-safe air-tight container. Store for 1 month either decorated or undecorated. Undecorated cakes can be stored for longer if they are fed with an alcohol such as brandy, sherry, or gin.
🥂 Feeding Christmas cake
To feed a fruit cake simply use a skewer or toothpick or similar, to poke over the surface and then drizzle in about 1-2 tablespoons of your chosen alcohol - Popular choices include brandy, port, gin or sherry. Some people like to take turns with what side to feed their cake - first feed the surface, second feed the bottom of the cake, and some even like to include the sides of the cake to feed!
Although be careful not to overfeed the cake and to only feed the cake every one-two weeks as you don't want to risk moistening the cake too much.
Christmas cakes are usually first fed a day or so after baking although some people feed their cakes shortly after baking.
Fresh orange or apple juice can be used instead of alcohol but juice won't have any preservation effects on how long the cake will keep for, but it will still result in a tasty cake that will keep for a few weeks if stored properly.
🌡️ Freezing
Simply wrap up well and place in the freezer for 4-6 months. To defrost unwrap the cake and place on a chopping board or similar until fully defrosted and at room temperature.
Whole cakes or single slices can be frozen, place a piece of greaseproof paper between each slice so that it is easy to remove a few slices at a time.
Christmas cake be frozen either decorated or undecorated.
Christmas cake topped with ready-blanched almonds purchased without the skins, and a whole-nut mix that consisted of almonds with the skins on, as well as walnuts and hazelnuts. Any type of nuts can be used either plain, toasted or with/without the skins.
🧾 FAQ'S
No you do not have to decorate this Christmas cake as it is equally delicious without additional decorations but it can be nice to decorate the cake according to any special occasions it may be baked for.
For Christmas or the festive season, including Hogmanay or New years Day, a marzipan and iced topping is always tasty. You can usually find vegan friendly marzipan and royal icing in many supermarkets. We sourced a few packs from Lidl [UK].
The marzipan and/or iced topping can have little marzipan festive hand-made figures added, or ready-made vegan-friendly decorations or inedible décor to suit the occasion. Or a simple water icing topping can be poured over the cake and allowed to drizzle down the sides for a nice easy effect. Water icing is just icing [powdered sugar] mixed with a little water until the desired consistency is achieved.
A different decoration is to prepare a fruit glaze and add a nut topping. This is a nice simple alternative to decorating the fruit cake with icing or marzipan. We include an easy method within the main recipe below. As well as the nuts including some candied cherries or other candied peel or fruits is a nice traditional touch.
A British Simnel cake is traditionally enjoyed during Lent, Easter and Mother's Day and is a fruit cake that is decorated with a marzipan top and little balls of marzipan arranged around the top of the cake. You can use vegan-friendly marzipan if you'd like to prepare our Christmas cake recipe as a vegan Simnel cake.
Yes and no. Feeding is entirely a personal preference. Some people prefer to feed their Christmas cakes as it produces a moister, more flavourful cake and it can help to preserve the cake for longer if fed small amounts of alcohol such as brandy or port.
Others prefer not to bother with the additional steps of feeding their cake and still end up with delicious Christmas cake - although the cake will not last as long as the alcohol preserves the cake, so if you choose not to feed your cake then wait until nearer Christmas to bake your cake. If you choose not to feed your cake then adding a fruit glaze topping can help keep the cake nice and moist.
We have not tested this cake with gluten-free flour but in theory the flour could be replaced with a gluten-free plain flour blend. Using a flour blend, which is a mix of different gluten-free flours, bakes a cake with better structure and crumb, as opposed to using just one flour such as almond, oat or coconut flour.
As well as a gluten-free flour blend add about ¼-1/2 teaspoon of xanthium gum which helps prevent the cake from being too crumbly and falling apart as the cake is sliced. Also, ensure that the rest of your ingredients are free from gluten including the mincemeat. As gluten-free flours tend to be thirstier than wheat flours you may need to add a few tablespoons of water to the mixture.
Alternatively, for a gluten-free fruit loaf cake that is also added sugar and added fat free yet is sweet and delicious, and can be used as the basis for a Christmas cake try our gluten-free fruit loaf cake.
Jarred mincemeat refers to a sweet preserve that is commonly used in festive baking, particularly for Christmas treats like mince pies. Despite its name, modern jarred mincemeat typically contains no meat, though it historically did.
Today, it is a mixture of chopped dried fruits (such as raisins, currants, and sultanas), apples, spices (such as cinnamon, nutmeg, and mixed spice), suet or a vegetarian or vegan suet, and often some brandy.
This mixture is cooked and then preserved in jars, allowing it to have a long shelf-life. Jarred mincemeat is commonly available in supermarkets, especially during the festive season.
Mincemeat is a traditional festive ingredient that is used to prepare a variety of Christmas puddings, festive mince pies, and it can also be used for traybakes and cakes. There are many reasons to add festive mincemeat to cake:
1. Mincemeat is packed with a mix of fruits, spices, and sometimes brandy, which gives a rich Christmas flavour that is perfect for cakes.
2. Adding mincemeat to cakes helps to ensure that the cake remains moist during baking and as it is stored, which is very important for Christmas cakes that are often made in advance of the holiday season.
3. During medieval times mincemeat was a way to preserve fruit and meat, and over time, especially during the Victorian era, it became associated with Christmas festivities so using it for Christmas cake is a nice traditional touch.
4. Mincemeat comes pre-mixed with a variety of fruits and spices, saving time and effort when preparing the cake mix. For those who are busy during the holidays, this can help with the rush of Christmas baking - and its also the reason why this cake is called - a quick and easy Christmas cake!
5. If you have any jars of mincemeat left over from the festive season then you can use it up for a tasty fruit cake which doesn't have to be for Christmas - bake one for Easter and decorate it as a Simnel Cake.
Adding mincemeat to cake is not as unusual as it sounds as the Be-Ro 26th edition cookbook published in 1963 featured a 'mincemeat cake' which is a sponge cake with mincemeat added, and this type of cake continues to be very popular with loyal Be-Ro fans today!
There are many reasons to use wholemeal flour in a Christmas cake but the main one for our recipe is that the original recipe called for wholemeal flour.
Some good reasons for using wholemeal flour for Christmas cake such as the nutty flavour which wholemeal flour can add which works very well with the dried fruits, mincemeat, and warm spices, it also adds a good amount of fibre which is always a good thing!
Also, wholemeal flour is denser compared with white flour and this provides a rustic hearty bite to the cake and helps provide a sturdy structure to support the weight of the fruits, nuts, and mincemeat. Wholemeal flour can also help to retain moisture in cakes as the natural oils found in the wheat germ contribute to keeping the cake moist over time.
Another good reason that using a more rustic wholemeal flour is in keeping with many historical recipes, as refined white flour was not as commonly available or affordable as wholemeal flour - white bread even during medieval times was a luxury that the poorer folk could only dream about!
Yes, wholemeal flour and whole-wheat flour are essentially the same, both made from the entire grain of wheat. The term 'wholemeal flour' is more commonly used in the UK while whole-wheat flour is the term used in the US.
Yes you can replace the wholemeal flour with plain white flour or all-purpose flour.
No, you can replace it with fresh orange juice but do keep in mind that the cake will not keep as well as a cake that has been baked with brandy or fed with brandy after baking.
To create a nut-free cake, you can substitute the walnuts with seeds such as pumpkin seeds, sunflower seeds, or a mixture of both as seeds can provide additional texture. Alternatively, replace the walnuts with glace cherries or candied fruits.
A traditional mix of dried fruits for Christmas cake usually contain currants, raisins, and sultanas, with most packaged mixes also contain dried fruit peel. However, you can make your own mix using the traditional dried fruits or sub some of those fruits for other dried fruits such as dried cranberries, dried blueberries, dried cherries, or dried apricots. However, do chop up any larger dried fruits.
This quick and easy Christmas cake is deliciously moist with all the best flavours of the festive season in each tasty bite. Perfect with a nice cup of tea, coffee, or Chai.
🎄 More vegan Christmas recipes
Here are a few more of our family favourite vegan Christmas recipes that are ideal for anyone who loves delicious traditional bakes - all our vegan recipes are prepared with everyday ingredients as we believe home-bakes should be as accessible as possible.
For a Hogmanay or Christmas Eve buffet we love a slice of our Vegan Scottish Smiddy Dumpling which is also similar to a traditional sultana cake.
And for special Holiday desserts you can't beat a traditional Scottish Clootie Dumpling and our clootie does not need hours to cook as we use a microwave.
And for Christmas dinner dessert or even for a Thanksgiving dessert stick our Christmas pudding in the slow cooker for a fuss free pud! It could also be called a cannonball pudding due to its amazing shape!
And for festive nibbles or afternoon tea a piece of this Cherry, Cranberry and Chocolate No-Bake Cake does not require any baking - just time to chill out in the refrigerator.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Quick And Easy Christmas Cake
Equipment
- 7-8 inch cake pan
- greaseproof or baking paper for double-lining the cake pan
- Mixing bowl
- cooling rack
- Pastry brush optional for decorating cake with fruit glaze
Ingredients
Vegan buttermilk:
- 200 ml plant-based milk [such as soya, oat, or almond or your usual milk]
- 2 teaspoons apple cider vinegar [or plain white distilled vinegar]
Cake:
- 225 grams wholemeal plain flour [whole wheat flour, or replace with plain or all-purpose flour]
- 140 grams dark brown sugar [or light brown sugar]
- 140 grams vegan butter [or a vegan-friendly margarine suitable for baking such as Stork, or your usual baking fat]
- 175 grams mixed dried fruit [or a mix of sultanas, raisins, currants]
- 411 grams festive mincemeat [use one suitable for vegans, jarred mincemeat can be found in all supermarkets during the festive season]
- 55 grams walnuts [chopped, or different chopped nuts]
- 1 medium orange [remove the zest]
- 1 medium lemon [remove the zest]
- 1 tablespoon baking powder
- 1 tablespoon mixed spice powder [or pumpkin spice or apple pie spice or similar spice blend]
- 1 tablespoon brandy [or fresh orange juice]
Optional decoration:
- 100 grams whole nuts [such as walnuts, pecans, almonds, brazils, hazelnuts, etc. Use plain nuts or toast the nuts in a dry skillet until speckled with golden bits for added flavour. Use more or less as required]
- 2 tablespoons apricot jam [or other smooth fruit jam]
- 2 tablespoon fresh orange juice [or brandy]
Instructions
Prepare the vegan buttermilk:
- Add the apple cider vinegar to the milk, stir, and leave for at least 10 minutes to begin curdling.2 teaspoons apple cider vinegar, 200 ml plant-based milk
Preheat the oven to 130 Fan/ 150 Celsius/ 325 Fahrenheit/ Gas 2.
- Prepare the cake pan by greasing the bottom and sides with a little vegan margarine or butter. Layer the sides and bottom of the cake pan with a layer of greaseproof paper. Grease the paper layer once it has been pressed onto the cake pan, and press on a second layer of greaseproof paper over the first.This will protect the cake from the heat.
Prepare the cake:
- Add all the ingredients to a mixing bowl.225 grams wholemeal plain flour, 140 grams dark brown sugar, 140 grams vegan butter, 175 grams mixed dried fruit, 411 grams festive mincemeat, 55 grams walnuts, 1 medium orange, 1 medium lemon, 1 tablespoon baking powder, 1 tablespoon mixed spice powder, 1 tablespoon brandy
- Pour in the buttermilk and mix well until everything is well combined.
- Scoop the cake mix into the cake pan and level the top down a little.
Bake:
- Place the cake pan onto the middle oven shelf and bake for 90-100 minutes or until baked.Check for doneness, by sticking a skewer into the middle and seeing if it comes out clean. The top of the cake will be nice and firm also. If the cake is not quite ready bake for a further 10 minutes and then check again. Our fan oven took around 1 hour and 40 minutes for the cake to bake.
Cool the cake:
- Allow the cake to cool for at least 30 minutes in the cake pan.
- Once cool carefully tip the cake out and place on a cooling rack until completely cool.
- Wrap the cake in a layer of greaseproof paper and a second layer of kitchen foil. Place in a cake tin or plastic container until ready to decorate.
Feed the cake:
- If you'd like to 'feed' the cake after a few days or even a week later (before decorating), uncover the cake wrappings and using a skewer or tooth pick make little holes over the cake. Measure a tablespoon of brandy or fresh orange juice and scatter or brush the liquid over the cake. Wrap the cake back up. If you feed the cake with orange juice it won't keep as well as with a cake fed with brandy as the alcohol preserves the cake.
Decorate, optional:
- The festive cake does not have to be decorated but for special holidays or days the cake can be decorated to suit.
- A layer of vegan marzipan and a second layer of vegan royal style icing can be applied. Or for an easier method try some nuts and a fruity glaze.
- With a small spoon or fork whip two tablespoons of apricot jam with two tablespoons of fresh orange juice or brandy.2 tablespoons apricot jam, 2 tablespoon fresh orange juice
- Using a pastry brush brush a layer of the glaze over the top of the cake. Firmly press on whatever nuts you have chosen, making a pattern if liked, until the cake top is covered.100 grams whole nuts
- Brush the remaining glaze mix over the nuts. It is a sticky business but give the nuts a little press just to make sure they are nestling firmly into the cake while you glaze.
- Allow the cake to sit for a few hours for the glaze and nuts to settle.
- Wrap the cake back up until required. Decorated fruit cakes with a glaze can store for at least a month usually longer if stored and wrapped correctly. Keep the cake in a cool, dry area away from heat sources such as the cooker. Undecorated fruit cakes fed with brandy, and well wrapped, can be stored for at least a few months.
Notes
- Nutritional data is provided for guidance only and is not a strict analysis as ingredients vary.
- Quick and easy vegan Christmas cake can be stored decorated or undecorated for at least a month, likely longer if well wrapped with a layer of greaseproof paper and a second layer of kitchen foil and placed in a cake tin or plastic container.
- Or freeze the whole cake or individual slices for up to 4-6 months, well wrapped. This is perfect for getting ahead of Christmas/festive/special Holidays preparations. Or preserving the cake to enjoy year round.
- It's best not a cut a fruit cake until at least a few days after baking so that the cake can settle and the flavours develop. Also it will be easier to slice a few days old cake.
- Instead of mixed spice powder use - 1 teaspoon of cinnamon, 1 teaspoon of ginger and 1 teaspoon of nutmeg or a similar home-made spice blend. A pinch of ground cloves is also tasty too. Or replace with pumpkin spice mix or apple pie spice mix.
Nutrition
💬 Comments
Prepared our Vegan Quick and Easy Christmas Cake recipe? Do let us know how you got on with the recipe by dropping us a comment below and clicking the star ratings. It's very much appreciated. Thanks! Love Jacq x
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