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.
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3 1/2 cups (577g) dried fruit (cranberries, diced apricots, currants, raisins or other dried fruit that you enjoy)
2 cups (472g) black tea
2 1/2 cups rolled oats (200g), ground into flour (don't grind too fine)
1 1/2 teaspoon (7.5g) baking powder
3/4 teaspoon (3.75g) baking soda
2 teaspoons (10g) cinnamon
2 teaspoons (10g) ginger
2 tablespoons (35g) blackstrap molasses
2 cups (480g) unsweetened soy milk (or plant milk of your choice)
1/2 cup (75g) pecans
1/2 cups (75g) walnuts
1 teaspoon (2g) orange zest
1/3 cup (46g) cashews
3 tablespoons (48g) frozen orange juice concentrate
1/4 cup (56g) diced pitted dates
3/4 cup (177g) water
1/2 teaspoon (2.1g) vanilla
- 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.