| Vegan fruitcake

Place the fruit, coconut oil, sugar, liqueur orange juice and zest, cacao, mixed spice,espresso powder and salt in a saucepan and slowly bring to a slow boil while stirring

Simmer for 10 minutes, remove from the heat and let it stand to come to room temperature

Pre-heat the oven to 150 degrees C.Line the sides and bottom of a 22cm loose bottom cake tin with baking paper

Double line the sides of the tin with baking paper and make sure the paper is about 3cm higher than the edges of the tin

In a large bowl, add the flax meal and water, mix and let it stand to thicken for a few minutes

Add the fruit, flour, almonds, apple sauce, nuts (if used), baking powder to the flax mixture and mix well

Spoon the mixture into the prepared tin and bake for about 2 hours until the cake is firm and the top is quite shiny

Start testing if the cake is cooked 15 minutes before 2 hours are up by inserting a cake tester into the middle of the cake

Do not worry if there is a very slight bit of moist batter attached to the tester

If the cake is too uncooked return to the oven for another 15 minutes and test again

Cover the top with foil so that the cake does not become too dark on top.

When the cake is cooked, remove from the oven and pierce some holes with the cake tester

Pour the brandy, rum or amaretto carefully over the hot cake

Let the cake cool down completely and remove from the cake tin

Wrap tight in tinfoil and let it rest for 10 days in an airtight container brushing with more brandy every few days until serving.


Recipe reprinted with permission of HeinStirred. To see more recipes, click here

Also try:

No-bake Christmas fruit cake

Combine the dried fruit mix and preserved ginger pieces with the brandy in a bowl. Set aside to macerate for an hour or to speed up the process, heat in the microwave for 40 seconds. Toast the nuts in a pan over a medium heat until they smell fragrant and nutty.

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