Fruit Cake - Vegan with NO Eggs
A heavy, fruity slightly spiced cake for all those vegans out there to enjoy. The perfect Christmas or celebration cake.
Preparation time: 20 - 30 minutes Quantity: Serves 10 Cooking time: 2 & 1/2 hours or so
Ingredients
300g / 10 oz wholemeal flour
1/2 teaspoon ground cinnamon
1/4 teaspoon mixed spice
60g / 2 oz ground almonds
160 g / 6 oz dairy free margarine
160 g / 6 oz dark brown sugar
500 g / just over 1 lb. mixed dried fruit (i. - raisins, currants, sultanas, mixed peel, chopped figs, dates and prunes etc.)
120 g / 4 oz glace cherries (optional)
1 orange zest - zested or grated
150 ml / 1/4 pint soya, rice, almond etc. milk
75 ml / 3 fl oz vegetable oil
2 tablespoons malt vinegar
1 teaspoon bicarbonate of soda
Method
- Sift the flour and spice twice, adding the wholemeal bits back in to the flour
- Rub in the butter until it resembles breadcrumbs (like a crumble)
- Stir in the almonds, sugar, dried fruits, cherries and zest
- Meanwhile heat up half of the soya milk in a saucepan, till just simmering
- Add the oil and vinegar to the wet mix
- Whisk the bicarbonate of soda in to the other half of cold milk
- Then mix both the wet mixes together
- Beat the wet in to the dry mix to form a lumpy, stiff batter
- Spoon in to a greased cake tin approx. 8 inch
- Bake in a preheated oven gas 3 / 160*c / 325*f - for 2 to 2&1/4 hours or until cooked
- Cool slightly in the tin before you turn out
- For added depth soak in some of your favourite tipple