This is a Gluten Free, Vegan Christmas Cake recipe inspired Sally Wise , (please check out her blog to see the original recipe, not vegan).
I made a couple of adjustments to Sally’s recipe to make it vegan and to reduce the sugar:
Gluten Free Boiled Fruit Cake
- 375g mixed dried fruit
- 1/2 cup dark molasses sugar (or rapadura)
- 125g Nutelex (or your favourite vegan non-dairy margerine/spread. Next time I am going to use rice bran oil)
- 1 cup water
- Juice and rind of one orange
- 1 tsp ground cinnamon
- 1 tspground nutmeg
- 1/2 all spice
- 2 star-anise
- 1 bicarbonate of soda
- 3 egg equivalents using “Orgran Egg Replacer” (follow directions on the packet!)
- 1 cup gluten free SR flour
- 1 cup plain gluten free flour
Grease a 20cm round, deep sided cake tin and line base with baking paper, grease again.
Place the dried fruit, sugar, Nutelex, water, orange juice, orange rind, star-anise, cinnamon, nutmeg, all spice and bicarbonate of soda in a medium saucepan and bring to the boil. Reduce heat to a bare simmer and cook for one minute. Remove from heat and allow to cool.
Sift flours together into a large mixing bowl.
Mix up the Orgran egg re-placer and whisk well, then fold it and the fruit mix into the combined flours. Pour into the prepared tin. Decorate with blanched almonds, pipitas and goji berries and bake at 150°C for 1¼ hours or until a metal skewer inserted into the center comes out clean.
Allow cake to cool in tin for 5 minutes and then turn out and finish cooling on a wire rack. Store in an airtight container.
A little trick: mix the fruit, spices, orange rind and juice up the day before or a few days before so the flavour can meld, giving you a cake richer in flavour.
I killed the raising agent by refrigeranting the fruit mix after I added the bicarb. Doh!! So, not the best turned out cake but it was moist and had a lovely flavour.