Vegan Christmas Cake

This cake is a good mix of ‘easy’ + ‘Xmas-spice-fruity combo’.

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And with molasses and not too much sugar I call it health food. Actually I’ve been known to call it breakfast!

It’s not a long lasting cake but never needs to be!


675 g mixed fruit
450 ml water
150 ml oil (rice bran)
350 g wholemeal self-raising flour
1 Tbl molasses
1 lemon, zested
2 tsp ground mixed spice
75 g raw brown sugar
3 Tbl sherry or rum


  • Heat the oven 150. 
  • Grease and line a round cake tin. 
  • Mix all the ingredients, except the sherry and beat well until evenly mixed. 
  • Bake for about 1 1/2 to 2 hours until risen and firm to touch. 
  • Allow to cool slightly in the tin, then spoon the sherry over the top and leave in the tin until completely cold. 

You may also like:

Fruit loaf

Rhubarb cake

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