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This chocolate Christmas cake is dark, squidgy, delicious and a little bit boozy! Packed with fruit and a hint of orange, the chocolate flavour is subtle but defined and adds a whole new level to a traditional Christmas cake | Recipe on thecookandhim.com #veganchristmascake #vegancake #christmascake #chocolatechristmascake #christmascake #traditionalchristmascakerecipe #veganchristmas

Chocolate Christmas Cake

Prep: 20 mins | Cook: 70 mins | Total: 90 mins | Quantity: 12 slices

Ingredients

To soak the day before:
2 cups (275g) sultanas
1 + 1/4 cups (200g) candied peel
1/3 cup ((70g) dried apricots – roughly chopped
1/2 cup (125ml) brandy (see note)
2 oranges – finely grated zest and juice

Cake batter:
2 tablespoons ground flax seeds
1/3 cup (80ml) cold water
3/4 cup (175g) vegan butter
1 cup (240g) dark brown sugar
1/4 cup (60g) golden syrup
1/2 cup (120ml) unsweetened dairy free milk – I used oat milk
2 cups (350g) plain flour
1/3 cup (40g) ground almonds
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/4 cup (35g) cornflour
1/2 cup (60g) raw cacao powder (see note)

Instructions

  1. Ideally start the day before by soaking the fruit in the orange zest, juice and brandy. Put these into a bowl, cover and leave somewhere cool
  2. The day of baking, preheat your oven to 140 Fan / 160 C / 320 F and line a 9 inch (23cm) round cake tin with parchment to cover the base and sides
  3. Mix the flax seeds with the water in a small bowl or mug and set aside
  4. To the bowl of a stand mixer with the paddle attachment add the butter, sugar and syrup. Beat together until well mixed, scraping down the sides of the bowl a couple of times with a spatula
  5. In a separate bowl whisk together the remaining dry ingredients - the flour, ground almonds, spices, bicarb, baking powder, cornflour and cacao powder
  6. Add the milk and the flax seed mixture along with the mixed dry ingredients and beat together until just mixed
  7. Tip in the fruit and any excess liquid and beat until full incorporated
  8. Scoop the mixture into your prepared tin, flatten the surface and bake for 1 hour - 1 hour 15 minutes until a cocktail stick inserted in the centre of the cake comes out clean with no raw cake clinging to it
  9. Leave to cool in the tin for around 30 minutes before turning out onto a cooling rack to cool completely
  10. Once the cake is cooled wrap in foil to completely cover or store in an airtight container at room temperature

Notes

  • If you don't want to use alcohol substitute for apple juice
  • I always use raw cacao powder for any chocolate recipe but normal unsweetened cocoa powder should also work

Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-christmas-cake/