Vegan Irish Christmas Cake

🛒 Ingredients

• #For the Soaked Fruit:
• 2 cups mixed dried fruit (raisins, sultanas, currants, chopped dates, mixed peel, dried cherries)
• 1 cup strong black tea (or orange juice for non‑alcoholic/caffeine‑free)
• 3–4 tbsp Irish whiskey (optional; replace with extra tea/juice if preferred)
• 1 tbsp dark brown sugar or coconut sugar
• 1 tsp vanilla extract
• #For the Cake Batter:
• 1 ½ cups all‑purpose flour,, ½ cup almond meal (for extra richness and moisture)
• 1 tsp baking powder,, ½ tsp salT,, 1 tbsp ground cinnamon
• 1 tsp mixed spice / allspice,, ½ tsp ground nutmeg,, ¼ tsp ground cloves
• ¾ cup dark brown sugar or coconut sugar
• ½ cup neutral oil (sunflower, vegetable, or melted coconut oil)
• ½ cup unsweetened plant milk (oat or soy work best)
• 1 tbsp apple cider vinegar
• ½ cup chopped walnuts or almonds (optional)
• Zest of 1 orange and 1 lemon

👩‍🍳 Instructions

1. 1

   Soak the fruit: Place all dried fruit in a large bowl. Pour over hot tea, whiskey (if using), sugar, and vanilla. Stir well, cover tightly, and leave to soak overnight (or at least 6–8 hours) until the fruit absorbs the liquid and plumps up completely.

2. 2

   Preheat & prep: Preheat oven to 150°C / 300°F. Grease a deep 20cm round or square cake tin, line the base and sides with double layers of baking paper — this protects the cake during long baking.

3. 3

   Mix dry ingredients: In a large bowl, sift together flour, baking powder, salt, and all spices. Stir in almond meal and sugar.

4. 4

   Mix wet ingredients: Whisk plant milk with vinegar — let sit 1 minute until slightly curdled. Add oil and mix well.

5. 5

   Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined — do not overmix. Fold in the soaked fruit (and any remaining liquid), nuts, and citrus zest evenly through the batter.

6. 6

   Bake: Spoon the thick batter into the prepared tin and smooth the top. Bake for 2–2.5 hours — cover the top loosely with foil after 1 hour if it browns too quickly. Test with a skewer: it should come out clean or with just a few moist crumbs.

7. 7

   Cool & store: Let cool completely in the tin, then wrap tightly in baking paper and foil. For best flavor, leave to mature for at least 3–5 days before slicing — feed with a teaspoon of whiskey or tea every few days if desired.