Vegan Christmas Cake

A moist, spicy sponge Vegan Christmas Cake for the Christmas season that is prepared in a flash.

Vegan Christmas Cake

Ingredients for Vegan Christmas Cake:

140 gr flour
260 ml almond milk, unsweetened (or other plant milk)
60 gr Mascobado sugar (or whole cane sugar, maple syrup etc.)
45 gr coconut oil, liquid
80 gr ground hazelnuts
20 gr starch flour + almond milk
1 tsp bicarbonate of soda
1 tsp apple vinegar
1 tbsp gingerbread spice
1/2 tsp Ceylon cinnamon
20 gr cocoa powder, raw
1 pinch sea salt
1 tbsp sugar beet juice (optional)
Icing sugar for icing


Preheat the oven to 350°F convection oven.

Melt the coconut oil and mix with the sugar, salt, almond milk, apple cider vinegar and beetroot juice (if using) using a hand mixer until frothy.

Sift in the flour and baking soda. Stir in little by little. Mix the cornflour with approx. 2 tbsp. almond milk until smooth and fold into the mixture. Add the ground hazelnuts and spices. Mix everything for several minutes and work into a smooth dough.

Grease a springform pan or line with baking paper. Pour the batter into the tin, smooth it out and bake for 25 to 30 minutes. Test with chopsticks.

Leave the cake to cool slightly on a rack. For the icing, mix one cup of icing sugar with a few drops of hot water and lemon juice, if using, until smooth. Pour the icing onto the cake while it is still lukewarm (!). The icing will partially seep into the cake.

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Vegan Christmas Cake
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