Christmas Cake - Vegan Christmas Recipe

Updated: Apr 4, 2019

This is not your auntie's fruit cake. This cake is modern and classy and actually tastes like gold. Keep it away from your children because this cake makes adults happy - although it may help your kids get to sleep on time - I've added tons of rum, and you should too because it's the holidays, and you deserve it.

To make this cake super moist, the secret is to soak the dried fruit in a big serving of rum, or brandy. The longer you let them sit, the better. You can keep adding a splash more of booze each time you notice the supply getting a little low - the more the better.

Just like wine, this cake gets better with age, so make a double batch, and bring it over to your hostess's party. It will be a hit! Make sure that you store it in the fridge, wrapped tightly in plastic wrap until you need it, then toss together the ingredients for the rummy fruit compote, and spread it on top. If you want it to be on it's best behaviour, feed it an ounce of rum (or brandy) before you spread the topping on. Seriously, literally pour a shot of rum over this cake - your family will thank you.

Did I mention that this dirty girl is completely fat-free? That's right, no butter, no oil and no non-sense. So go ahead and load up your plate with a second slice, who's judging anyways?



2.5 cups dried fruit (i used raisins, dates, cranberries, and figs)

1/2 cup shredded coconut (optional)

1 cup rum

1 tbsp molasses


1 3/4 cup whole wheat flour

2 tbsp ground flax

2 tsp baking powder

1/2 tsp ginger powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

pinch salt


1/2 cup mashed banana or pureed pumpkin

1/2 cup milk of choice

2 tbsp molasses

1 tbsp apple cider vinegar

t tbsp rum


1 1/2 cup boozy fruit

1/2 cup orange or cranberry juice


1 tbsp shredded coconut

1 tbsp pumpkins seeds


Soak fruit overnight in bowl, mix when possible. You can soak the fruit for up to 48 hours for a super moist cake!

Mix together dry ingredients.

In separate bowl mix together wet ingredients.

Mix wet into dry, and mix until well combined.

Set aside 1 1/2 cups of soaked fruit, add the remaining fruit to the batter and mix well.

Add the batter to a large spring form pan, or to a cake pan of your choosing. Line the pan with parchment paper for easier removal (optional).

Bake at 350F for 30-45 minutes, or until you can place a knife in the middle and it comes out clean. With this recipe I've learned that ovens vary a great deal, so make sure you keep a close eye on it!

Remove from the oven, and let cool completely in pan.

In a food processor, blend the remaining soaked fruits with the juice and top onto cake. Add desired toppings, or decorate how you please, and serve with dinner.

**If you are making this cake ahead of time you can leave it in the fridge for up to 2 weeks. Make sure that it is tightly wrapped in plastic wrap!




© 2020 The Nomadic Herbivores.

Created by Coggins Creative Group

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