Christmas Cake

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Christmas Cake

Jill Dalton
The holiday season is here so what better way to celebrate than with a Christmas Cake with an Orange Custard Topping. This Plant Based Vegan Christmas Cake is literally chocked full of flavor and is gluten free, refined sugar-free and oil-free! Perfect for sharing with your loved ones or just enjoying a slice with a nice hot comforting drink.
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 261 kcal

Ingredients
 
 

Cake

Orange Custard

  • cup cashews
  • 3 tablespoons orange juice concentrate frozen
  • ¼ cup deglet dates diced
  • ¾ cup water
  • ½ teaspoon vanilla

Instructions
 

  • Soak the dried fruit in the black tea overnight.
  • Preheat oven to 300°F.
  • Add the oat flour, baking soda and powder, cinnamon and ginger to a mixing bowl and stir well.
  • Stir the molasses into the soy milk.
  • Add the milk mixture along with soaked dried fruit (do not drain tea from dried fruit), nuts and orange zest to the flour mixture and stir well.
  • Pour into a silicone or well greased bundt pan.
  • Bake for 2 – 2 1/2 hours.
  • Cool for at least 20 minutes before removing it from the bundt pan.
  • Blend the orange custard ingredients in a blender until smooth.
  • Pour into a saucepan on medium heat and stir until thickness desired (I like mine a pourable consistency)
  • Pour custard over each slice once removed from cake.
  • Store in an airtight container in the fridge for up to a week.

Nutrition

Calories: 261kcalCarbohydrates: 35gProtein: 7gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 0.002mgSodium: 178mgPotassium: 442mgFiber: 5gSugar: 15gVitamin A: 210IUVitamin C: 10mgCalcium: 162mgIron: 2mg

21 thoughts on “Christmas Cake”

  1. Hi Jill, i can’t drink coffee or black or green teas. Is there some other liquid, like an herbal tea or Dandy Blend is that something I coudl try in place? thanks

  2. Hello Jill, I’m Louisa D’Souza from Mumbai, India. I’m not sure if we get blackstrap molasses here…could u pls let me know if I can omit it or could I substitute it with date syrup or brown rice syrup? Many thanks,

  3. Hi Jill, thank you for creating this recipe. I tried it today. I’m a novice cook, but have really been trying to be a better one since turning WFPB. However, I still find myself making rookie mistakes, so I thought I would share the mistakes I made when making this cake. I used dehydrated mangos, Goji berries, raisins, dehydrated apples, and a few dates. All fruit was chopped into smaller pieces. Mango was not a good idea as it became pudding-like. Also, I used two silicone bread pans because that’s all I have. I thought it would have a similar thickness at its widest size as the bundt pan. But it seemed to take more than 2 and a half hours. I pulled it from the oven because i didn’t want to risk burning it. It seemed quite wet inside. In the end, I blame the mangos for making this problem. It doesn’t have the desired consistency, but it is super delicious and I can’t thank you enough!

  4. Jill you are amazing!!! This is incredible. I just made it and am in heaven!! Thank you and a very Happy Christmas to you and yours!

  5. Jill,
    I made this wonderful cake yesterday to, you know, try it out before serving it to guests over the holidays.
    It is amazing! This is the first fruitcake I’ve ever made, because I don’t like the “candied” fruitcakes I’ve tried over my lifetime. But this cake, with the orange custard, is fantastic. I did add a bit of nutmeg to the mix, and substituted black walnuts for the English walnuts.
    Thank you for working out such an outstanding recipe for us.

  6. Jill can you freeze the cake. Just made mine and it came out of the silicone pan as soon as I turned it over. Now to keep my husband from testing it. Thanks for the recipe.

  7. I am making this today. The recipe says 2 1/2 cups rolled oats, but the grams listed are 20?? I assume that is a typo? What is the correct weight measurement?

  8. Anne-Marie Jennings

    Hi Jill
    I made your cake yesterday, my first WFPB Christmas cake! I soaked the fruit for 3 days in the end, and the cake is fantastic! So moist and delicious, a true reminder of the Christmas flavours I love and grew up with in NZ. And the orange custard is to die for with it! Thank you so much for this wonderful recipe and your inspiration, bringing a lovely taste of home and Christmas to life. ??

  9. Hi Jill,
    Your approach and recipes are wonderful. I’m a fan of yours and subscribed to your YouTube channel. I like the option of converting to metric and wondered if it could also include the temperature in degrees Celsius. It would just save going online doing the conversion.
    Thanks for your work
    Julius

    1. Thank you for that comment. The new metric conversion tool I assumed changed the temperature too. I guess not. Hmmmm, there isn’t much I can do about that. Sorry

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