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