Traditional Christmas Cake [Vegan]

Contents

I live in the Himalayas in India. I am an educationist by profession, a Yoga…

This vegan fruit cake is perfect for the holidays! Not only does it have a delicious texture, but it’s also a little boozy, too!

Ingredients You Need for Traditional Christmas Cake [Vegan]

2.2 pounds of mixed dry fruits (mix of raisins, figs, apricots, cherries, black currants)
1/4 cup candied citrus peels
Juice of two oranges
150 ml rum, plus extra for feeding
1 cup coconut oil
1 cup brown sugar
4 tablespoons flax meal
1/2 cup water
3/4 cup plain flour
1 cup ground almonds
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon vanilla extract

In a large deep pan/wok, take dried fruits, candied peels, rum, sugar, coconut oil and set over medium heat. Stir continuously and bring it to a boil. Let simmer for 5 minutes. Turn off the heat. Leave it cool.
Whisk together flour, ground almonds, baking powder, cinnamon, and ground cloves in another large bowl. Keep aside.
Grease one 9-inch or bigger round cake pan. Line the bottom with a double sheet of parchment paper. Line the sides. Wrap a double layer of newspaper on the outside and secure it with a string or tape. Preheat oven to 300°F.
Stir flax meal with 1 cup water. Leave to sit for 5 minutes until thick and gel-like.
Mix this to the cooled fruit mixture. Add orange juice. Mix well.
Now add the flour mix. Stir well so that there are no pockets of flour.
Pour the batter into the prepared pan. Level the top and bake for 2 hours. Tent with a foil if the top is browning too fast. Check with a skewer for doneness.
Remove the cake from the oven. Poke holes with a skewer. Spoon over 2 tablespoons of rum. Leave the cake to cool completely in the pan.
Peel off the parchment paper. Brush the top, bottom, and sides with rum. Wrap in a cling film.