Morning Tea Christmas Cake
Christmas celebrations start with eating Christmas cake for morning tea and strawberries or cherries after lunch. Summer pleasures to enjoy. I don't miss the oil, dairy or eggs in this cake. Start the night before soaking the dates and mixed fruit.
Author: Rachel Knight
Recipe type: baking
Cuisine: whole food plant based, oil free, vegan
Serves: 12 slices
- 250g pitted dates soaked in a cup (250ml) of boiling water overnight
- 500g mixed fruit soaked overnight in strong earl grey tea, then drained well in a sieve (I bought sultanas, cranberries, mixed peel and glacé cherries separately as the pre-packaged mixes seemed mean with the cherries which I love)
- 250g wholemeal flour (I used spelt)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp each ground ginger, cinnamon, cloves, allspice and nutmeg (or 5 tsp mixed spice)
- 100g whole natural almonds toasted in their skins
- Half a cup (120ml) unsweetened plant milk (I used soy milk)
- 1 tbsp apple cider vinegar
- Preheat your oven to 170 degrees C
- Prepare a 23cm round cake tin by lining with baking paper or use a silicone version
- Put the flour into a large mixing bowl
- Sift in the baking powder, baking soda and spices, add the toasted almonds and mix well
- Put the dates and their soaking water, the plant milk and cider vinegar in a high-speed blender or food processor and blend until smooth
- Pour the blended mixture and drained mixed fruit into the dry ingredients in the mixing bowl
- Mix quickly and well to combine then pour the mixture into the cake tin, spreading evenly
- Bake for 50- 60 minutes until a skewer inserted into the middle of the cake comes out clean.
- Cover the top with a scrap of foil if it starts to darken too much.