Vegan Christmas Cake
Equipment
- 8inch Round cake tin
- Baking Parchment
- Brown Paper
- String
Ingredients
- 150g/ 5⅓oz Vegan Margarine
- 175g/ 6oz Soft Brown Sugar
- 1 Tablespoon Black Treacle
- 270g Jar Apple Sauce
- 200g/ 7oz Plain Flour
- 1 Teaspoon Ground Mixed Spice
- ½ Teaspoon Grated Nutmeg
- 50g/ 2oz Ground Almonds
- 65g/ 2½ oz Chopped Almonds or Walnuts
- 65g/ 2½ oz Glace Cherries, halved Wash,dry and toss in 1 Tablespoon of the flour
- 125g/ 4 oz Raisins
- 200g/ 7 oz Sultanas
- 275g/ 10 oz Currants
- 65g/ 2½ oz Chopped Mixed Peel
- 250g 9oz Marzipan
- 2 Tablespoons Brandy or Whiskey
- Aquafabua drained from a 400g tin of Chickpeas
Instructions
- Prepare the cake tin by lining with baking parchment and tying brown paper around the outside.
- Preheat oven to 140°C/270°F/Gas Mark 1
- Beat margarine and brown sugar together until creamy.
- Beat in the treacle
- Add in the apple sauce
- Mix the flour with all the remaining ingredients except the brandy and Aquafaba
- Gradually add into the creamed mixture
- Stir in the Brandy and Aquafaba
- Place the mixture in the cake tin
- Smooth the top with a spoon and make a slight hallow in the centre of the top
- Bake for 3 hours but check after 2½ hours as ovens vary
- Allow to cool in tin for 15 minutes before removing and coolng on a wire tray