A vegan twist on a timeless holiday classic
This vegan Christmas cake is the perfect bridge between tradition and modern dietary needs. With its no-soak method and make-ahead convenience, it's ideal for holiday gifting and family gatherings.
Crafted with a dense, moist crumb and classic spices, this plant-based cake is studded with jewel-toned dried fruits and finished with marzipan and fondant. The brandy-fed or orange-fed versions cater to both traditionalists and those avoiding alcohol.
Whether you're serving it at a church social or passing slices with tea at home, this cake's festive presentation and rich flavor make it a holiday staple.
The no-soak method ensures a tender crumb without the traditional fruit-soaking process, making it accessible for busy bakers. The marzipan layer adds a sweet, almond-rich foundation, while the fondant creates a show-stopping finish that travels well.
With options for feeding the cake with brandy or orange juice, this recipe honors holiday traditions while embracing plant-based values. It's a perfect centerpiece that disappears quickly at every event.
Why This Recipe Works
⏰ No-Soak Convenience
Skip the traditional fruit-soaking process with this modern method that maintains moisture through natural fruit sugars and plant-based binders.
💰 Cost-Effective
Uses pantry staples like flour, sugar, and dried fruits, making it budget-friendly for holiday baking.
👥 Make-Ahead Friendly
Bake up to 3 weeks ahead and store in airtight containers, making it perfect for holiday planning.
🌟 Customizable
Choose between brandy-fed or orange-fed versions to accommodate all guests' preferences.
Ultimate Vegan Christmas Cake Recipe
Traditional flavor with plant-based ease
🛒 Ingredients
- - 2 cups all-purpose flour (gluten-free option available)
- - 1 cup almond flour
- - 3/4 cup coconut sugar
- - 1/2 cup melted coconut oil
- - 1/4 cup maple syrup
- - 1 tsp baking soda
- - 1/2 tsp baking powder
- - 1 tsp ground cinnamon
- - 1/2 tsp ground cloves
- - 1/2 tsp ground nutmeg
- - 1/2 tsp salt
- - 1/2 cup warm water
- - 1/2 cup raisins
- - 1/2 cup candied orange peel
- - 1/4 cup glacé cherries
- - 1/4 cup sultanas
- - 1/4 cup chopped walnuts
- - 1/4 cup flaked coconut
👨🍳 Instructions
Prep: Preheat oven to 325°F. Grease a 9-inch round cake tin and line with parchment paper.
💡 Use coconut oil for greasing to prevent sticking.
Combine Dry Ingredients: In a large bowl, mix flour, almond flour, sugar, baking soda, baking powder, spices, and salt.
💡 Add a pinch of sea salt to enhance flavor.
Add Wet Ingredients: In a separate bowl, mix coconut oil, maple syrup, and warm water until smooth.
💡 Use filtered water for best results.
Combine Mixtures: Gradually add wet ingredients to dry, mixing until just combined.
💡 Don't overmix to avoid a tough texture.
Stir in Dried Fruits: Fold in raisins, candied orange peel, glacé cherries, sultanas, walnuts, and coconut.
💡 Use a rubber spatula for thorough mixing.
Bake: Pour batter into prepared tin. Bake for 1 hour 30 minutes or until a toothpick comes out clean.
💡 Cover with foil if browning too quickly.
Marzipan Layer: Cool completely. Spread a thick layer of marzipan over the cake.
💡 Marzipan should be soft but not runny.
Fondant Finish: Apply fondant over marzipan, smoothing with a fondant smoother.
💡 Chill fondant in fridge for 30 minutes before applying.
Feed the Cake: Every 2-3 days, brush with brandy or orange juice to enhance flavor.
💡 Store in an airtight container after feeding.
Nutrition (per serving):
Ingredient Notes & Substitutions
Coconut Oil
Provides moisture and a subtle coconut flavor. Substitute with vegan butter if preferred.
Substitutions: Vegan butter, applesauce (add 1/4 cup extra flour)
Maple Syrup
Adds natural sweetness and helps bind the cake. Can be replaced with agave nectar.
Substitutions: Agave nectar, brown rice syrup
Dried Fruits
Contribute moisture and traditional flavor. Use a mix of your favorite dried fruits.
Substitutions: Dried cranberries, apricots, or figs
Almond Flour
Adds richness and texture. Can be substituted with additional all-purpose flour.
Substitutions: All-purpose flour, oat flour
Pro Tips for Perfect Christmas Cake
✨ Marzipan Application
Apply marzipan while cake is still warm for better adhesion. Use a pastry brush to spread it evenly.
🍂 Dried Fruit Preparation
Toast dried fruits in oven at 300°F for 10 minutes before adding to enhance their natural sweetness.
❄️ Storage
Store in airtight container at room temperature for up to 3 weeks. Wrap tightly before storing.
🌿 Flavor Enhancement
Add 1/2 tsp orange zest or 1/4 tsp vanilla extract to the batter for extra depth of flavor.
Variations & Customizations
Gluten-Free Version
Use certified gluten-free flour and ensure all dried fruits are gluten-free labeled.
Mini Cakes
Divide batter into 6 mini tins (4 oz each) for individual holiday gifts.
Alcohol-Free
Replace brandy with extra orange juice or apple cider for non-alcoholic feeding.
Spiced Version
Add 1/2 tsp ground ginger or 1/4 tsp cardamom for a unique twist.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Earl Grey or English Breakfast tea for a traditional pairing
- Spiced chai for a warm, aromatic contrast
- Dark chocolate (70%+ cocoa) to complement the sweetness
🍷 Drink Pairings:
Pair with mulled wine, spiced cider, or a glass of Sauternes for a festive touch.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Bake and store cake in airtight container at room temperature for up to 3 weeks. Add marzipan and fondant 2-3 days before serving.
Refrigerator Storage
Store in fridge for up to 2 months. Bring to room temperature before serving.
Freezer Storage
Wrap tightly in plastic and foil. Freeze for up to 6 months. Thaw overnight in fridge.
Reheating Instructions
Warm at 300°F for 10-15 minutes. Do not microwave - it dries out the cake.
Troubleshooting & Common Questions
Q: My cake is too dry. What went wrong?
A: Cake may have been overbaked. Check doneness with a toothpick - it should come out with a few crumbs.
Q: Can I use fresh fruit instead of dried?
A: Yes, but reduce other liquid in recipe. Fresh fruit adds more moisture.
Q: How to prevent fondant cracking?
A: Chill fondant in fridge for 30 minutes before applying. Work quickly to avoid drying out.
Q: Cake sank in the middle. Why?
A: Oven may be too hot. Check temperature with an oven thermometer. Overmixing can also cause this.
Final Thoughts
This vegan Christmas cake is more than a dessert - it's a bridge between tradition and modern values. With its rich flavor and festive presentation, it brings people together while respecting dietary preferences.
Whether you're feeding a large family gathering or sharing slices with neighbors, this cake will become a holiday staple. The no-soak method makes it accessible for bakers of all skill levels, and the make-ahead capability ensures stress-free holiday hosting.
