Vegan Christmas Cake

Looking for an amazing vegan Christmas cake to wow your guests? Look no further! Here's the perfect recipe from Morphy Richards that is sure to be a hit.

Prep time: 30 mins
Cook time: 2 hrs 10 mins
Makes: 12-15 slices


  • 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs) 
  • zest and juice of 1 orange
  • zest and juice of 1 lemon
  • 150ml rum, plus extra for feeding 
  • 250g coconut oil
  • 200g soft light brown sugar
  • 4 tbsp chia seeds
  • 175g plain flours
  • 100g ground almonds
  • ½ tsp baking powder
  • 2 tsp mixed spice 
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 100g flaked almonds
  • 1 tsp vanilla extract


Step 1: We'll begin by putting the dried fruit, zests and juice, rum, coconut oil, and sugar into a large pan set over medium heat. Give it a good mix, bring to a boil, then lower the heat and let it simmer for 5 minutes until the sugar is completely dissolved. After that, transfer the mixture to a large bowl and let it cool for 30 minutes.

Step 2: Now, preheat your oven to 150C/130C fan or gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around it, securing it with a string. In a separate bowl, mix the chia seeds with 150ml water and let it sit for 5 minutes until it becomes gel-like and thick.

Step 3: It's time to add the remaining ingredients to the fruit mixture, along with the chia seed mix, and stir it well, making sure there are no pockets of flour. Pour the mixture into your prepared tin, level the top with a spoon, and bake it in the centre of the oven for 2 hours.

Step 4: After removing the cake from the oven, poke some holes in it with a skewer and spoon over 2 tablespoons of rum. Leave the cake to cool completely in the tin.

Step 5: When it comes to storing the cake, simply peel off the baking parchment, then wrap it nicely with cling film. To keep it moist and flavourful, feed the cake with 1-2 tablespoons of alcohol every fortnight until you're ready to ice it. Just remember not to feed the cake during the final week to allow the surface to dry before icing.

Recipe inspired by BBC Good Food

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