Vegan and gluten-free Christmas cake

• 8:10 Prep
• 2:00 Cook
• 20 Servings
• Easy

Allergens

Contains Vegan , gluten , peanuts , tree nuts and milk.

With fruit mince and brandy, this dense Christmas cake tastes just like the original but is safe for people with egg, dairy and gluten allergies. You'll need to make the fruit mince at least 1 week ahead of starting the cake.

Ingredients

• 2 tablespoons flaxseed meal

• 185g Nuttelex original dairy-free spread

• 1 cup almond meal

• 1 cup gluten-free buckwheat flour

• 1/3 cup Brazil nuts

• 1/3 cup pecans

• 1/3 cup halved macadamia nuts

• 1/4 cup pistachio kernels

• 1 1/2 tablespoons brandy

Cranberry and fig fruit mince

• 1 cup sultanas

• 1 cup dried figs, finely chopped

• 1/2 cup dried pitted prunes, finely chopped

• 1/2 cup currants

• 1/2 cup dried cranberries

• 2 teaspoons finely grated orange rind

• 1/2 cup tawny fortified wine

• 1 1/2 teaspoons mixed spice

• 1 cinnamon stick

• 1 star anise

• 2/3 cup dark brown sugar

Select all ingredients

Method

• Step 1

  Place all ingredients in an airtight container. Stir to combine. Secure lid. Store in a cool, dark place for at least 1 week, stirring every 2 days, to allow flavours to develop (see notes).

• Step 2

  Preheat oven to 150C/130C fan-forced. Grease a 7cm-deep, 19cm (base) square cake pan (see notes). Line base and sides of pan with 1 layer of brown paper and 2 layers of baking paper, extending paper 5cm above edges of pan.

• Step 3

  Place fruit mince in a large bowl. Discard star anise and cinnamon. Place flaxseed and 3/4 cup water in a medium bowl. Stir well. Stand for 2 minutes or until mixture thickens. Meanwhile, add dairy-free spread to fruit mince. Stir until well combined. Add flaxseed mixture. Stir until well combined. Add almond meal and flour. Stir until well combined.

• Step 4

  Spread mixture into prepared pan. Level top with a spatula. Using the picture as a guide, decorate cake with nuts.

• Step 5

  Bake for 2 hours or until a skewer inserted in centre comes out clean. Brush hot cake with brandy. Stand for 5 minutes. Fold paper over top of cake and turn, in pan and upside-down, onto a tray lined with baking paper. Cover with a clean tea towel. Cool cake in pan overnight. Serve (see notes).

Recipe Notes

• You can also bake this cake in a 7cm-deep, 20cm (base) round cake pan. Bake for 2 hours. Or, bake in an eight-hole (3/4-cup-capacity) mini loaf pan. Bake for 40 minutes.
• To store, turn cake out of pan. Remove paper. Wrap tightly in plastic wrap. Place in an airtight container. Store in the refrigerator or freezer (do not store at room temperature).