Ultimate Vegan Christmas Cake – No-Soak Method for Moist,...

Ingredients

• • 2 ⅞ cups all-purpose flour
• • 1 ⅞ cup almond flour
• • ⅞ cup coconut sugar
• • ⅞ cup melted coconut oil
• • ⅞ cup maple syrup
• • 1 ⅞ tsp baking soda
• • ⅞ tsp baking powder
• • 1 ⅞ tsp ground cinnamon
• • ⅞ tsp ground cloves
• • ⅞ tsp ground nutmeg
• • ⅞ tsp salt
• • ⅞ cup warm water
• • ⅞ cup raisins
• • ⅞ cup candied orange peel
• • ⅞ cup glacé cherries
• • ⅞ cup sultanas
• • ⅞ cup chopped walnuts
• • ⅞ cup flaked coconut

Instructions

1. 1

   Preheat oven to 325°F. Grease a 9-inch round cake tin and line with parchment paper.

2. 2

   In a large bowl, mix flour, almond flour, sugar, baking soda, baking powder, spices, and salt.

3. 3

   In a separate bowl, mix coconut oil, maple syrup, and warm water until smooth.

4. 4

   Gradually add wet ingredients to dry, mixing until just combined.

5. 5

   Fold in raisins, candied orange peel, glacé cherries, sultanas, walnuts, and coconut.

6. 6

   Pour batter into prepared tin. Bake for 1 hour 30 minutes or until a toothpick comes out clean.

7. 7

   Cool completely. Spread a thick layer of marzipan over the cake.

8. 8

   Apply fondant over marzipan, smoothing with a fondant smoother.

9. 9

   Every 2-3 days, brush with brandy or orange juice to enhance flavor.