Boozy Vegan Christmas Cake
Ingredients
- 1kg mixed dried fruit (sultanas, raisins, orange peel)
- 1 lemon, zest & juice
- 1 orange, zest & juice
- 250g coconut oil
- 200g light brown sugar
- 300ml rum
- 175g plain flour
- 4 tbsp chia seeds
- 1/2 tsp baking powder
- 2 tsp mixed spice
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp vanilla extract
Preparation
Put the dried fruit, zests and juice, rum, coconut oil and sugar into a large pan on a medium heat. Mix it all up and bring to the boil, then simmer for 5 mins until the sugar has dissolved.
Pour mix into a big bowl and leave to cool for 30 mins.
Heat oven to 150C.
Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside and tie with string.
Mix the chia seeds with 150ml water. Leave to sit for 5 mins until gel-like and thick (egg replacement).
Add the remaining ingredients to the fruit mixture, along with the chia seed mix, and stir well so all is combined.
Tip into the prepared tin, level the top with a spoon and bake in the centre of the oven for 2 hrs.
Remove the cake from the oven, poke holes in it with a skewer and spoon over 2-3 tbsp of rum.
Leave the cake to cool completely in the tin.
Ice a few hours before serving.
