Missed Stir Up Sunday? Need a Christmas cake in a hurry? Or just got unexpected guests arriving for a special tea?
This is a quick and easy alternative to the traditional, festive fruit cake and, by using plant butter and flaxseeds instead of eggs, totally vegan too.
It’s rich, but not heavy, and is fast becoming our favourite go-to cake recipe.
Making the flaxseed egg alternative is so simple. One tablespoon of milled seed to 3 tablespoons of hot water is the equivalent of one egg. Give it a quick whisk and wait for it to go gloopy!
Vegan mincemeat fruitcake
Quick and easy vegan alternative to a rich fruitcake, suitable for Christmas or any celebration
Ingredients
- 250 grams self-raising flour, sifted
- 150 grams softened plant alternative to butter We like Flora's version
- 150 grams muscovado or dark brown sugar
- 150 grams glacé cherries, chopped
- 1 1/2 teaspoons mixed spice
- 2 tablespoons milled flaxseeds, mixed with 6 tablespoons of hot water. Leave to go 'gloopy' This is the equivalent of 2 eggs
- 411 grams vegan mincemeat
- 1 generous tablespoon any vegan dark alcohol
Instructions
- Preheat oven to gas mark 3, 325F or 160C
- Grease and line a 20cm wide round tin
- Cream together the plant butter and sugar, then put all the otheringredients into the bowl and mix thoroughly
- Pour into the tin and bake for 1 hour 30 to 1 hour 45 minutes,depending on your oven
- Check after 90 minutes to see if cake is cooked by insertingskewer, it should come out clean
- Take the cake out of oven and leave in the tin for 15 minutes thenremove and place on wire rack to cool
- When cold, glaze with fruit, cover with fondant or just dust withicing sugar
Other vegan recipes you might like:
• Raspberry and white chocolate cheesecake
• Chocolate ginger and chilli brownie
• Coconut and cherry cookies
Could I freeze this cake successfully?
Hi Rosie, great question. Yes, absolutely, you can freeze a mincemeat fruitcake. Fruitcake and mincemeat both freeze well. Just make sure it’s well wrapped, and it should keep for 4 to 6 months, however I haven’t done it myself as it seems to disappear overnight here!
This was a really easy and totally delicious recipe. I found it only needed around 75 minutes in my oven but it was still cooked to perfection. Goes beautifully with creme fraiche (Oatly do a vegan one) or coconut yoghurt.
Hi Sandra, so glad you like the recipe, the flaxseed ‘eggs’ work really well, don’t they. Love your serving suggestion of the crème fraîche alternative.