Are you looking for a vegan Christmas cake recipe that’s also gluten-free? Look no further! This recipe is perfect for anyone with dietary restrictions who still wants to enjoy a festive and delicious treat. With a blend of warm spices and rich flavors, this cake is sure to become a holiday favorite.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 cup almond flour
- 1 cup packed brown sugar
- 1/2 cup vegan butter
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk
- 1/4 cup brandy
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup mixed dried fruit (such as raisins, currants, and cranberries)
- 1/2 cup chopped nuts (such as almonds or pecans)
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch cake pan and line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, cream together the brown sugar and vegan butter until light and fluffy. Add in the applesauce, almond milk, and brandy, and mix until well combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the dried fruit and chopped nuts.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Nutritional Information:
Serving size: 1 slice (1/8 of cake)
Calories: 400
Fat: 17g
Carbohydrates: 56g
Protein: 6g
Cooking Time:
50-60 minutes
Equipment:
- Large bowl
- Separate bowl
- Electric mixer
- 9-inch cake pan
- Parchment paper
- Wire rack
Serving Suggestions:
This cake is delicious on its own or served with a dollop of vegan whipped cream. It’s also great with a cup of tea or coffee.
Variations:
If you don’t like dried fruit, you can substitute it with chopped fresh fruit, such as apples or pears. You can also add a tablespoon of orange zest to give the cake a citrusy flavor.
Substitutions:
- You can use regular all-purpose flour instead of gluten-free flour.
- If you don’t have almond flour, you can substitute it with more gluten-free flour.
- If you don’t have brandy, you can use rum or whiskey instead.
- You can use any type of plant-based milk instead of almond milk.
- If you’re not vegan, you can use regular butter instead of vegan butter.
Storage:
Store the cake in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the refrigerator for up to a week or in the freezer for up to 3 months.
Tips:
- Make sure all of your ingredients are at room temperature before you begin.
- Don’t overmix the batter, as this can make the cake tough.
- If your cake is browning too quickly, cover it with foil halfway through baking.
Notes:
This cake is perfect for Christmas, but you can also enjoy it year-round. It’s a great dessert for special occasions or just for a cozy night in.
Frequently Asked Questions:
Q: Can I use regular flour instead of gluten-free flour?
A: Yes, you can use regular all-purpose flour if you don’t need the cake to be gluten-free.
Q: Can I use a different type of alcohol?
A: Yes, you can use rum or whiskey instead of brandy.
Q: Can I use a different type of milk?
A: Yes, you can use any type of plant-based milk instead of almond milk.
Final Thoughts:
This vegan Christmas cake recipe is the perfect dessert for anyone who wants to enjoy a festive treat without sacrificing taste or dietary restrictions. With its blend of warm spices and rich flavors, it’s sure to become a holiday favorite. So why not give it a try and see for yourself?