Cruelty Free Christmas Cake

Vegan Christmas Cake

My Christmas cake is a lighter, cinnamonny, fruitier version of the traditional fruit cake.

Most people use sultanas as their fruit base with a few cherries, I focus more on cherries.

I use more cinnamon and nutmeg, rather than mixed spice and added some coconut and almond meal to lighten the flavour.

For Pre Soaking:

2-3 bags of glace cherries

¼ – ½ cup sultanas and/or mixed dry fruit

Freshly squeezed Orange juice

Sweet Sherry

For the Cake:

1 cup plain Flour

¼ cup coconut flour

¼ cup almond meal (I used a flax, Coq10, almond meal mix w/ walnut pieces)

½ teaspoon sea salt

¼ teaspoon nutmeg

1 teaspoon cinnamon or to taste

dash of mixed spice

3/4 cup coconut and/or rapadura sugar

½ cup dark brown soft sugar

4 egg replacers or flax eggs  (I use Orgran egg replacer)

1 dessert spoon black treacle

1 teaspoon golden syrup

Splash of vanilla essence

270 grams dairy free butter (i use nuttelex)

1 tablespoon coconut oil

¼-1 cup slivered almonds

zest of an orange

sprinkle of cinnamon sugar

Sweet Sherry to ‘feed’ the cake

ready to bake

Put cherries and fruit in orange juice to soak

Add Sweet Sherry and leave to soak ( the longer you soak the better, minimum 2 hours)

Preheat the oven at 140

Mix all dry ingredients together

Add wet ingredients with the vegan egg going in last- mix all wet ingredients, without the ‘egg’ first and then add ‘egg’

Now gradually fold in pre soaked fruits, nuts, zests (drain pre soaking before folding into cake)

Put cake mix into tin and bake the cake on the lowest shelf for 4 hours

Let the cake stand and when cool, ‘feed’ the cake with letting it absorb some sherry

You can now ‘feed’ it at odd times until it needs icing or ready to eat it


For the Icing:

Marmalade, heated to brush on the cake for marzipan to stick

Marzipan, rolled out to cover cake

1 ½ cups Icing Sugar

Squeeze of lemon

Egg replacer equivalent to 1 egg white

May need a little bit of water or dairy free milk to smooth it out

Fastasia, Disney


Sugar/Shortbread Cookies

image Recipe:

190-250 grams Dairy Free Butter – I use Nuttelex (I add more as I go, as needed)
2 Cups Flour
1/2 cup Caster Sugar

Almond meal (optional) -replace 1/2-1 cup flour with almond meal
Vanilla Extract (optional)

Pre heat oven to 170 degrees FF
Mix with hands to shape dough, when it’s at the right consistency – roll out and cut to desired shape – place on cooking tray.
Cook for 12-25 minutes or until golden, I like to avoid them going too hard or crunchy.

Icing sugar for dusting or add water for decorating!

(can also melt some dairy free chocolate for writing and decorating, using a homemade piping bag out of baking paper)




Read the story that inspired the recipe …