Vegan Christmas Fruit Cake
Our famous ‘red bucket’ a.k.a Food Lover’s Festive Fruit Mix is vegan-friendly! We made the regular Christmas Cake recipe into a vegan Christmas cake by substituting the eggs for flax powder eggs and the butter for coconut oil. The coconut oil keeps this Christmas cake moist! Don’t be shy on the brandy, a rich, moist and boozy vegan fruit cake is just perfect for the festive season. Top this fruit cake with crunchy mixed nuts and cherries.
- 1kg Food Lover's Luxury Festive Cake Mix
- 250g You First Odourless Coconut Oil
- 1 Cup Unrefined Brown Sugar (*or regular brown sugar, or coconut sugar)
- 500ml Water
- 2 Cups Cake Flour
- 1 tsp Bicarbonate of Soda
- 1 tsp Cinnamon
- 1/2 tsp ginger
- 1/2 tsp allspice
- 3 Flax Eggs. (*see how-to in notes below)
- 1/2 cup brandy or tropical juice
- Bring water, sugar and coconut oil to the boil until the coconut oil is melted
- Add the cake mix, bring to boil and boil for a further 15 minutes Let the mixture cool down
- Add the spices and mix
- Add the bicarbonate of soda and mix
- Add the flax eggs and mix
- Add the sifted flour and fold into mixture
- Put mixture into greased 22cm cake tin
- Bake at 160ºC for 1.5 hours
- Allow the cake to cool and then Add 1/2 cup of brandy or tropical juice to keep it moist
- Decorate as desired with nuts, cherries, toasted coconut shavings etc.
- A Flax Egg is an easy vegan substitute for regular eggs in a recipe. 1 Egg = 1 Tbsp Flax Powder mixed with 2.5 Tbsp Water. Allow it to stand for 5 – 15 minutes until it thickens.
- Another egg substitute that you can try is a Chia Egg. 1 Chia Egg = 1 Tbsp ground Chia Seeds mixed with 3 Tbsp water.
- If you would prefer to use vegan margarine instead of Coconut Oil, you may. You can also use a Flora Plant Butter found at Food Lover’s Market stores.
- If you would like to make this Gluten-Free or use an alternative flour, give it a go! The easiest should be oat flour (ground up oats), or find a Gluten-Free flour in the Food Lover’s Market health department.