Eggless Traditional Christmas Cake Recipe – Vegan Options
Get ready to experience the rich, flavorful, and festive delights of a traditional Christmas cake made without eggs, yet offering the same indulgent flavors. This recipe is versatile, offering vegan alternatives, so everyone can enjoy it during the holiday season. The cake is packed with a variety of dried fruits soaked in rum (optional) and orange juice, which adds a deep richness and moisture to the batter. Whether you’re celebrating the holidays or gifting it to loved ones, this cake is bound to bring a smile to every face.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raisins / Sultanas | 3/4 cup |
| Prunes (chopped) | 1/4 cup |
| Apricots (chopped) | 1/4 cup |
| Dates (chopped) | 1/4 cup |
| Dried Figs (chopped) | 1/4 cup |
| Rum (or Brandy, optional) | 150 ml |
| Fresh Orange Juice | 60 ml |
| Orange Zest (Rind) | 2 tablespoons |
| All Purpose Flour (Maida) | 2 cups |
| Baking Powder | 1 teaspoon |
| Butter (unsalted, room temperature) | 1-1/2 cups (or 1-1/2 cups canola/vegetable oil) |
| Brown Sugar (Demerara Sugar) | 3/4 cup |
| Almond Meal (Badam Powder) | 1/4 cup |
| Cinnamon Powder | 1 teaspoon |
| Ground Cloves | 1/2 teaspoon |
| Dry Ginger Powder | 1 teaspoon |
| Almonds (or Macadamia Nuts, chopped) | 1 cup |
| Flax Seed Powder (Flax Meal) | 4 tablespoons |
| Chilled Water | 12 tablespoons |
Preparation Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 90 minutes
Servings: 6
Cuisine: Continental
Course: Dessert
Diet: Vegetarian / Vegan
Instructions:
Step 1: Prepare the Dry Fruits
To begin making the eggless or vegan Christmas cake, you’ll first soak the dried fruits to enhance their flavors. This process helps the fruits ferment, enriching them and ensuring the cake is wonderfully moist and flavorful.
In a large mixing bowl, combine the sultanas, chopped prunes, apricots, dates, and dried figs. Pour over the rum (optional) and fresh orange juice. Add in the orange zest and mix thoroughly to combine. Cover the bowl with cling film and set it aside. You can allow this mixture to ferment overnight, or for an even richer flavor, let it sit for weeks or months. The longer you let the fruits soak, the better the flavor of the cake.
Step 2: Make the Flax Meal Egg Replacer
To replace the eggs, you’ll make a flax meal egg replacer. For every 4 eggs your recipe calls for, use 12 tablespoons of flax meal mixed with 6 tablespoons of chilled water. Stir well, and let the mixture rest for about 15 minutes. This resting time allows the flax meal to develop a gelatinous, egg-like consistency.
Step 3: Prepare the Batter
Once the fruits have fermented, it’s time to move on to the batter.
- Preheat your oven to 170°C (340°F).
- Sift together the all-purpose flour, baking powder, cinnamon powder, ground cloves, and dry ginger powder. Set it aside. Sifting twice ensures that the flour gets aerated, making the cake fluffier.
- Line the bottom and sides of a 9-inch springform cake pan with a double layer of parchment paper, making sure the paper reaches above the rim of the pan.
Step 4: Cream the Butter and Sugar
In a large mixing bowl or using a stand mixer, whisk the butter (or oil) and brown sugar together until light and fluffy. If you’re using oil, the mixture may not be as fluffy, but it will still work beautifully. Gradually add in the flax meal egg replacer, beating well after each addition.
Step 5: Combine the Ingredients
Add the sifted dry ingredients into the wet ingredients slowly, mixing until fully combined. Be sure not to overmix, as this could result in a dense cake.
Now, gently fold in the soaked dried fruits along with their soaking liquid. Add the almond meal and chopped nuts (almonds or macadamia nuts) and mix until everything is well incorporated. Again, avoid over-beating; you simply want everything to come together without losing the fluffiness.
Step 6: Bake the Cake
Spoon the batter into the prepared springform pan, leveling the surface with the back of a spoon. Bake for approximately 1.5 hours (70 minutes) or until a skewer inserted into the center comes out clean.
The cake may darken during baking. If this happens, cover the top of the cake with a piece of parchment paper halfway through the baking process to prevent it from burning.
Step 7: Cool and Store
Once baked, remove the cake from the oven and let it cool completely in the pan. Once cooled, store the cake in an airtight container wrapped in greaseproof paper and aluminum foil. Allow it to mature for 2 to 3 months, which helps the flavors develop further.
This cake can also be baked in smaller pans, making it a perfect gift for friends and family during the holiday season.
Serving Suggestions:
This Eggless Traditional Christmas Cake is a delightful treat when paired with beverages like Qahwa (Arabic Coffee) or Ginger Cardamom Chai (Spice-Infused Indian Style Milk Tea). Both drinks complement the spiced richness of the cake perfectly, making them a great combination for an evening celebration.
Tips for the Perfect Christmas Cake:
- Soak the fruits well: The longer the dried fruits soak, the richer and more flavorful your cake will be. If you have the time, try to soak them for several weeks or even months before baking.
- Don’t rush the flax meal: Be sure to let the flax meal mixture rest for at least 15 minutes to achieve the right consistency.
- Monitor the cake’s color: If the top of the cake starts to darken too much, cover it with parchment paper in the middle of the baking time.
- Store properly: Keep the cake in a cool, dark place wrapped tightly to retain its flavor for as long as possible.
With its deep, aromatic flavors and moist texture, this Eggless Traditional Christmas Cake is sure to be a holiday favorite, enjoyed by everyone—whether vegan or not!
