Vegan Christmas Fruit Cake

By Kat Hale (adapted from a Suma Foods recipe)


Camping At Cardewlees
  • 350g plain flour
  • pinch of salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp mixed spice
  • 70g vegan spread (we use Pure Sunflower Spread)
  • 170g soft light brown sugar
  • 500g mixed dried fruits (we use a mix of cranberries, apricots, dates, sultanas, currants and prunes)
  • 55g chopped glace cherries
  • 300 ml plant milk of your choice
  • 1 tsp bicarbonate soda


  • Grease and line with baking parchment an 8-inch (20 cm) tin & pre-heat oven to 180 degrees C
  • Sift flour, salt, cinnamon, nutmeg, and mixed spice in to a large mixing bowl
  • Rub in the dairy free spread
  • Stir in the sugar, mixed fruit & cherries
  • Reserve approx. 50ml of the plant milk and stir the balance into the  mix
  • Warm up the reserved plant milk (warm but not hot)
  • Add the bicarb to the warmed milk then thoroughly stir into the cake batter until well combined
  • Pour into lined tin and flatten out lightly.
  • Bake for 60 minutes in preheated oven, reduce heat to 160 degrees C and bake for a further 45 minutes – if the top is browning too quickly, place a sheet of baking parchment on the top for the last 45 mins.
  • Cake is cooked when a wooden skewer/toothpick comes out clean when prodded into the cake.
  • Allow cake to cool in tin for 10 mins, then remove from tin (leave parchment on) to cool completely.
  • Either ice the cake with marzipan and royal icing, or keep the cake naked and dress with a dusting of icing sugar and some festive decorations.

The cake will keep for up to 4 weeks in an airtight container, can be frozen either as a whole cake or sliced and individually wrapped in parchment and plastic wrap; if freezing, do not ice first, completely defrost then ice.

Lovely served with vegan spread, or warmed with custard/cream or with vegan cheese as part of a platter.

Happy festive season everyone may it be filled with kindness, joy and happiness.

Camping At Cardewlees
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