Vegan Christmas Cake

This Vegan Christmas Cake is a rich, moist fruit cake packed with Christmas flavor from orange, lemon, cinnamon, almonds, and rum.

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Prep: 30 mins    Cook: 2 hours 10 mins    Servings: 12-15


1kg mixed dried fruit
1 orange (juice and peel)
1 lemon (juice and peel)
4 tablespoons chia seeds
100 g ground almonds
1/2 teaspoon baking powder
2 teaspoons mixed spice
1 teaspoon cinnamon powder
1/4 teaspoon clove powder
100 g flaked almonds
1 teaspoon vanilla extract
175 g plain flour
150 ml rum, plus extra for pouring
250 g coconut oil
200 g brown sugar


  1. Place the dried fruit, peel and juice, rum, coconut oil, and sugar in a saucepan over medium heat. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes, until sugar dissolves. Pour the mixture into a bowl and let cool for 30 minutes.
  2. Preheat the Ventray Oven to 300 degrees F. Line a deep tin with a double layer of baking paper, then wrap a double layer of newspaper on the outside and secure with string. Mix the chia seeds with water. Let it sit for 5 minutes until gelatinous and thick.
  3. Put the rest of the ingredients into the fruit mixture and stir in the chia seed mix, beat well. Pour into your prepared tin, level the top, and bake in the oven for 2 hours.
  4. Take the cake out of the oven and poke some holes in it with a skewer. Pour over a little rum. Let the cake cool completely in the tin.
  5. Tear off the baking paper, then wrap well in cling film. Feed the cake with 1-2 tablespoons of rum every two weeks. Make sure not to feed the cake for at least 7 days before decorating.