Rich, moist, and festive—this vegan cake is holiday perfection!
This vegan Christmas cake is a festive, plant-based delight with brandy-soaked dried fruits, warm spices, and a moist crumb. Perfect for holiday celebrations!
Whether you're hosting a Christmas dinner or a cozy winter gathering, this vegan Christmas cake will steal the show. Its rich, spiced flavor and boozy undertones make it a holiday favorite—no one will guess it's dairy-free!
The no-soak method ensures it's ready in just one afternoon, while the brandy-soaked dried fruits add depth and moisture. Top it with a festive glaze and decorative accents for a showstopping finish.
This cake is a perfect example of plant-based baking at its finest. It's not just a dessert—it's a celebration of flavor, tradition, and inclusivity.
Let's dive into why this vegan Christmas cake is a must-make for your holiday table!
Why This Recipe Works
Rich, Moist Texture
The combination of flax eggs, coconut oil, and brandy-soaked dried fruits creates a dense yet tender crumb that stays moist for days.
Festive Flavor Boost
Warm spices like cinnamon, nutmeg, and cloves, paired with a splash of brandy, deliver authentic holiday flavor without any animal products.
Easy No-Soak Method
Skip the traditional fruit soak and let the natural sweetness of the dried fruits and brandy do the work in just 45 minutes of baking.
Vegan-Friendly Ingredients
All ingredients are plant-based and cruelty-free, making this cake accessible to vegans and omnivores alike.
Vegan Christmas Cake Recipe
A festive, plant-based holiday dessert!
Ingredients
- - 1 cup (120g) all-purpose flour
- - 1 cup (100g) coconut flour
- - 1 cup (200g) coconut sugar
- - 1/2 cup (120ml) melted coconut oil
- - 1/2 cup (120ml) brandy
- - 1 cup (100g) dried mixed fruit (raisins, apricots, dates)
- - 1 tsp ground cinnamon
- - 1/2 tsp ground nutmeg
- - 1/2 tsp ground cloves
- - 1/2 tsp baking soda
- - 1 flax egg (1 tbsp ground flax + 3 tbsp water)
Instructions
Prep: Preheat oven to 350°F (175°C). Grease a 9-inch round cake tin.
💡 Use parchment paper for easy release.
Soak Fruits: Toss dried fruits with brandy in a bowl. Let sit for 10 minutes.
💡 Add extra brandy if fruits are very dry.
Mix Dry Ingredients: Whisk flour, sugar, spices, and baking soda in a large bowl.
💡 Sift to remove lumps for even texture.
Add Wet Ingredients: Stir in coconut oil, flax egg, and soaked fruits. Mix until combined.
💡 Add 1-2 tbsp plant-based milk if mixture is too dry.
Bake: Pour batter into prepared tin. Bake for 45-50 minutes, or until a toothpick comes out clean.
💡 Tent with foil if top browns too quickly.
Glaze: Let cake cool. Mix 1/4 cup powdered sugar with 1 tsp brandy and 1 tsp almond extract. Drizzle over cake.
💡 Garnish with cherries, almonds, and a cinnamon stick.
Nutrition (per serving):
Ingredient Notes & Substitutions
Dried Fruits
The soaked fruits add natural sweetness and moisture. Use a mix of raisins, apricots, and dates for best flavor.
Substitutions: Fresh fruit puree (apple or pumpkin) for a different texture.
Coconut Oil
Provides moisture and a subtle coconut flavor. Can be substituted with vegan butter or neutral oil.
Substitutions: Applesauce for a lower-fat option.
Brandy
Adds depth and festive flavor. Use spiced rum or omit for non-alcoholic version.
Substitutions: Apple cider or maple syrup for a sweet alternative.
Flax Egg
Binds the cake and adds moisture. Can be replaced with 1/4 cup aquafaba or 1 tbsp ground chia + 3 tbsp water.
Substitutions: Commercial egg replacer (1 tbsp + 3 tbsp water).
Pro Tips for Perfect Vegan Christmas Cake
Flavor Boost
Add 1/2 tsp vanilla extract to the glaze for extra depth.
Texture Tip
Let the cake cool completely before glazing to prevent sogginess.
Make-Ahead
Bake up to 3 days ahead. Store in an airtight container at room temperature.
Garnish Ideas
Sprinkle with crushed pistachios or edible holly leaves for extra holiday cheer.
Variations & Customizations
Cranberry Twist
Add 1/2 cup dried cranberries to the fruit mix for a tart contrast.
Chocolate Version
Add 1/2 cup cocoa powder to the dry ingredients for a rich chocolate flavor.
Nutty Delight
Fold in 1/2 cup chopped walnuts or pecans for added crunch.
Citrus Zest
Add 1 tbsp orange or lemon zest to the batter for a fresh twist.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Spiced Apple Cider: Complements the warm spices in the cake.
- Roasted Pears: Adds a sweet, caramelized contrast.
- Dark Chocolate Truffles: Balances the cake's richness.
🍷 Drink Pairings:
Pair with mulled wine, spiced chai, or a glass of dessert wine like port.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Bake cake up to 3 days in advance. Store in an airtight container at room temperature.
Refrigerator Storage
Store in the fridge for up to 5 days. Bring to room temperature before serving.
Freezer Storage
Freeze for up to 2 months. Thaw in the fridge overnight.
Reheating Instructions
Warm slices in a 300°F oven for 10 minutes or microwave for 20-30 seconds.
Troubleshooting & Common Questions
Q: Why is my cake dry?
A: Overbaking is common. Check for doneness at 45 minutes. Cover with foil if browning too quickly.
Q: Can I use fresh fruit?
A: Yes, but reduce liquid by 1/4 cup to balance moisture. Fresh fruit adds vibrant color.
Q: How to store leftovers?
A: Store in an airtight container at room temperature for up to 3 days. Wrap tightly before freezing.
Q: Can I make this gluten-free?
A: Use a gluten-free flour blend (1:1 ratio) and ensure all additives are certified gluten-free.
Final Thoughts
This vegan Christmas cake is a testament to the power of plant-based baking. It's rich, festive, and utterly delicious—proof that you don't need dairy to create holiday magic. Whether you're a vegan pro or just looking to add more plant-based dishes to your repertoire, this cake will impress everyone at the table.
With its no-soak method and easy preparation, it's the perfect make-ahead dessert for your holiday celebrations. So go ahead—bake this vegan Christmas cake and savor every bite of your festive cheer!
