Vegan Christmas cake

Name: Vegan Christmas cake
Ingredients: 1 lemon; 200g coconut oil, melted; 200g brown sugar; 350g H&B chopped dates; 1kg mixed fruit; 150ml orange juice; 4 tbsp H&B chia seeds; 175g H&B almond flour; 100g plain flour (or gluten free alternative - we used rice flour for this recipe!); 2 tsp mixed spice; 1 tsp cinnamon; 100g H&B flaked almonds; 2 tbsp blood orange marmalade

An easy, crowd-pleaser that's full of warm spices and topped with a tangy blood orange marmalade glaze - the perfect festive treat for the whole family!

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Nutrition

Ingredients

1 lemon
200g coconut oil, melted
200g brown sugar
350g H&B chopped dates
1kg mixed fruit
150ml orange juice
4 tbsp H&B chia seeds
175g H&B almond flour
100g plain flour (or gluten free alternative - we used rice flour for this recipe!)
2 tsp mixed spice
1 tsp cinnamon
100g H&B flaked almonds
2 tbsp blood orange marmalade

Nutritional information

Per	100g	Serving (166g)
Energy (Kj)	1638 kJ	2717 kJ
Energy (kcal)	391 kcal	648 kcal
Fat	15g	25g
of which saturates	7.6g	13g
Carbohydrates	53g	88g
of which sugars	47g	77g
Fibre	5.2g	8.7g
Protein	4.6g	7.6g
Salt	0.05g	0.08g

Step 1

Zest and juice the lemon. Add to a large pan with coconut oil, brown sugar, chopped dates, mixed fruit and 100ml of orange juice

Step 2

Bring to a gentle boil over a medium to low heat and stir. Lower the heat and simmer for five minutes or until the sugar has dissolved. Transfer the mixture into a large bowl and leave to cool for 30 mins

Step 3

Heat your oven to 150°C/130°C fan/gas 2. Line a deep 20 cm cake tin with baking parchment paper

Step 4

Mix the chia seeds with 150ml water. Leave to sit for 5 - 10 mins until gel-like and thick

Step 5

Add the chia seeds mix to your cake mixture, along with your remaining dry ingredients and a tablespoon of the marmalade

Step 6

Tip into your prepared tin and level the top with a spoon. Place in centre of the oven and bake for two to three hours or until the cake feels firm to the touch and is golden brown

Step 7

When the cake is fully baked, a skewer inserted into the centre of the cake should come out clean

Step 8

Remove cake from the oven and leave to cool in the tin. Poke holes in it with a skewer and spoon over 2 tbsp of rum, or the remaining orange juice. Cover with the remaining marmalade to create a sweet, sticky glaze

Step 9

Feed the cake for up to five days with 1-2 tbsp of rum until ready to remove from tin and decorate – or feel free to enjoy as a delicious snack straight away!