Vegan Christmas Pudding Cake
1hr 20
Intermediate
MAKES 12
PRINT RECIPE
- 100g Whitworths Cinnamon Apple Fruit and Nut Mix (available in-store at Tesco)
- 100g Whitworths Apple & Cinnamon Sultanas (available in-store at Tesco)
- 50g Whitworths Apricots, chopped
- 100g Whitworths ground almonds
- 25g black treacle
- 1 tsp orange extract
- 170g dairy-free butter, melted
- 200ml unsweetened soya milk
- 1 tsp vinegar
- ½ tsp baking soda
- 1 tsp baking powder
- 115g self-raising, gluten-free flour
- 115g wholemeal self-raising flour
- 2 tsp mixed spice
- 75g light brown sugar
- Grease and line a round cake tin with baking parchment. Preheat the oven to 160°C.
- Mix together the milk and vinegar – set aside to curdle to create a vegan ‘buttermilk’.
- Once curdled, in a large bowl add in the milk, treacle and sugar and mix together. Add in the dried fruit and leave to soak for an hour or so.
- In a separate bowl, mix together the flour, almond and spice.
- Slowly fold through the dry ingredients to the fruit mixture. Gently mix until no lumps of flour remain but do not over mix.
- Slowly add in Stir through both types of flour, the ground almonds and mixed spice. Mix well so that no lumps of flour remain.
- Tip the mixture into your lined baking tin and smooth down the top.
- Bake for 25 minutes, remove from the oven and cover lightly with tin foil (this stops the top from going too brown). Put back into the oven and bake for another 30 minutes, or until a toothpick inserted into the centre comes out clean.
- Remove from the oven and leave to cool for 30 minutes, before transferring to a wire rack to cool completely.
- Make sure you follow @browns.bakery on Instagram - she created this, and many other delicious recipes!
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