Hey there, festive friends!
Are you excited for the holidays? I sure am!
Today, I’m bringing you a delicious treat: a vegan and gluten-free Christmas cake.
It’s packed with flavor and perfect for everyone at your holiday table.
No weird ingredients, just good vibes and tasty bites!
Let’s make your Christmas sweeter with this yummy recipe!
Suggestions for Ingredient Substitution
For the mixed dried fruits, consider using a combination of chopped dried apricots, figs, and cranberries as an alternative. This substitution maintains a similar texture and sweetness while offering different flavor notes. Adjust quantities as needed to match the original volume.
Sorghum and finger millet flours can be replaced with a gluten-free all-purpose flour blend for convenience. Use a 1:1 ratio, but be prepared to adjust liquid content slightly as absorption rates may vary. This substitution simplifies the recipe while maintaining its gluten-free status.
Coconut oil can be swapped with applesauce or mashed banana for a lower-fat option. Use an equal amount of either alternative, but expect a slightly denser texture and subtle flavor change. This substitution reduces overall fat content while keeping the cake moist and vegan-friendly.
| Preparation Time | 120-180 minutes |
| Cooking Time | 50-55 minutes |
| Total Time | 170-235 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 15-20 g
- Fat: 60-70 g
- Carbohydrates: 150-170 g
Ingredients
- 1/2 cup freshly squeezed orange juice
- 1 tsp orange zest
- 1 cup mixed dried fruits (plum, berries, raisins, black currants)
- 1/2 cup sorghum flour (jowar atta)
- 1/4 cup finger millet flour (ragi atta)
- 10 deseeded dry dates
- 1/2 inch nutmeg piece or 1/2 tsp nutmeg powder
- 2 cloves
- 1 green cardamom
- 1 tsp ginger powder
- 1 tsp cinnamon powder
- 1 tsp baking soda
- 4 tbsp chopped almonds and pistachios
- 2 tbsp ground flax seeds
- 6 tbsp water
- 1 tbsp psyllium husk
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
Step 1: Soak the Dried Fruits
Begin by soaking 1 cup of mixed dried fruits, such as plums, berries, raisins, and black currants, in 1/2 cup of freshly squeezed orange juice along with the zest of 1 orange.
Allow this mixture to soak for a minimum of 2 hours, though overnight soaking is preferred for best results.
Step 2: Prepare the Flax Mixture
In a small bowl, combine 2 tablespoons of ground flax seeds with 6 tablespoons of water and add 1 tablespoon of psyllium husk.
Stir the mixture well and let it rest for about 5 minutes, during which it will thicken.
Step 3: Create the Spice-Infused Date Mixture
In another bowl, blend 10 deseeded dry dates into a fine powder.
If desired, you can substitute with regular dates or palm jaggery.
Add 2 cloves, 1 green cardamom, and a small piece of nutmeg to the date powder and grind everything into a fine powder.
Step 4: Mix Wet Ingredients
In a mixing bowl, combine the ground date and spice mixture with 1/4 cup of melted coconut oil.
Next, gently mix in the flax mixture prepared in Step 2 until evenly combined.
Step 5: Incorporate Dry Ingredients
Sift 1/2 cup of sorghum flour and 1/4 cup of finger millet flour together in a separate bowl.
Add 1 teaspoon each of dry ginger powder, cinnamon powder, and baking soda.
Combine the dry ingredients with the wet mixture, stirring until everything is well integrated.
Step 6: Add Fruits and Nuts, and Prepare for Baking
Fold in the soaked dried fruits and 1 teaspoon of vanilla extract into the batter.
Add 4 tablespoons of chopped almonds and pistachios, reserving some for topping.
Ensure the batter has a thick consistency, then transfer it into a greased 6-inch cake tin.
Top the batter with the reserved chopped nuts, cranberries, and raisins.
Step 7: Bake and Cool the Cake
Bake the cake in a preheated oven at 160°C (320°F) for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before cutting.
Step 8: Store the Cake
Once cooled, store the cake in the fridge for up to two weeks, ensuring it remains fresh and delicious.
