Whisky & Ginger Christmas Cake (Vegan)
This Whisky & Ginger Christmas Cake is so simple to make & filled with beautiful festive flavours. Just fold together ready made mincemeat, flour and some optional extras before baking, cooling and covering with icing or sparkly snow!
Easy Vegan Christmas Cake
You may have noticed I like to multi-task in the kitchen, especially where it comes to recipes, and this Christmas Cake is no exception!
The main ingredient is a jar of my Quick Vegan Mincemeat with Whisky & Ginger which is free from dairy, eggs, gluten, soy & nuts – but you can use any suitable jar of shop bought too. My mincemeat contains a whole host of festive flavours and is super speedy to make, ready in less than half an hour. Although you do need to let it cool before you use it.
Extra Ingredients for Quick Christmas Cake
As with the recipe for homemade mincemeat, you can pretty much add whatever you want to the cake mixture, making it endlessly adaptable for any dietary need. I tend to just add whatever dried fruit I have left lying around. Glace cherries and dark chocolate are favourites in this house!
Other ingredients that would work well include chopped nuts, pears or dried blueberries. And for a simple topping, a brown sugar crust & sprinkling of pistachios before baking would be really good.
The cake is dense but a lot lighter than a traditional fruit cake. That said, it is still sturdy enough for a marzipan and/or fondant layer complete with decorations. Glutarama have a great nutfree marzipan recipe and if you are ok with nuts & eggs, Kate from Glutenfree Alchemist has some beautiful flavoured marzipans you can make at home! For this cake a light dusting of sparkly snow was all it really needed!
Serving Suggestions for Whisky & Ginger Christmas Cake
Usually we are at home for Christmas but this year we are packing up & shipping out to the in-laws for a few days.
I am planning to make one of these and one of my Glutenfree, Vegan Black Forest Cake to take with us, plus a few other goodies! I might even share them!
The recipe makes one 6 inch round cake which should make 8 slices. As for decorations, I am planning to soak the cake in a simple syrup, a coat of boiled jam and a thin layer of fondant. The syrup will stop the cake from drying out and the jam should help stick the fondant on! I just picked up some cute Christmas bath toys in Dunelm which will look really cute on a layer of white fondant.
Whatever dietary requirements you are catering for this Christmas don’t forget to check out #FreeFromChristmas on social media as the freefromgang has got you covered!
All that there is left to say is everyone here at The Peachicks’ Bakery wishes you a Merry Christmas & hopes that 2018 brings you health & happiness! It is possible there will be more recipes before 2018 is upon us but just incase Christmas chaos descends and there isn’t see you next year and enjoy the recipe!
Other Gluten free, Vegan Christmas Recipe Ideas
These little sugar cookies, make lovely Christmas presents or a fab activity for the kids on a cold, winter day. The dough also is a great base for making pretty stained glass biscuits.
For more recipe ideas for baking festive gifts check out my Quick Vegan Mincemeat flavoured with whisky & ginger ale and why not use it to whip up this speedy Mincemeat Christmas Cake. For a special someone, why not give my Luxury, fruit vegan mincemeat a try, filled with festive flavours of apple, ginger and persimmons.
These Candy Cane Cookies are perfect for the kids to make for teachers end of term gifts or why not try my Christmas spiced Biscotti or quick and easy vegan Cheese Crackers that just use 3 ingredients!
Recipe for Whisky & Ginger Glutenfree Christmas Cake (Dairyfree Eggfree Vegan)
Whisky & Ginger Glutenfree Christmas Cake (Dairyfree Eggfree Vegan)
- 200 g Whisky & Ginger Mincemeat* Or ingredients
- 100 g Chopped Glace Cherries
- 50 g Dark Chocolate Chunks
- 200 g Gluten Free Self Raising Flour Sainsburys, FreeFromFairy
- 1 tbsp Ground Chia
- 100 ml Apple or Cranberry Juice
- 50 g Chopped Nuts
- 50 g Candied peel
- 25 g Crystalised Ginger
- 1 tsp Ground Ginger
- Preheat oven to 140C (fan) or 160C. Grease & Line a 6 inch cake tin using greaseproof paper.
- Into a large mixing bowl weigh out 200g of the mincemeat. Add in flour, ground chia and any optional extras you fancy. I add chocolate chunks & glace cherries.
- Fold the ingredients together and add enough of the apple juice to form a soft cake batter.
- Bake slowly for 60minutes or until a skewer comes out clean.
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