Need a show-stopping centrepiece for your holiday table? This Vegan Christmas Cake is a festive delight that’s packed with dried fruit, warm spices, and allergy-friendly ingredients. Easy to make and perfect for sharing, it’s sure to become a seasonal favourite for you and your loved ones.

For more 6-FED safe ideas, check out our other gluten-free and dairy-free recipes.

What are the 4FEd and 6FED Diets for EGIDs:

• 4FED: A 4-food elimination diet, excluding dairy, wheat, egg, and soy.
• 6FED: A 6-food elimination diet, excluding dairy, wheat, egg, soy, fish, and nuts.

Tools You'll Need:

• Saucepan
• Mixing bowl
• Wooden spoon
• Kitchen scales (or use our measurement conversion guide)
• 20cm (8-inch) round or square baking tin
• Non-stick baking paper

Ingredients:

• Fruit Mixture:
  • 950g (6 cups) mixed dried fruit (include at least 20 glacé cherries and your favourite dried fruits)
  • 225g (1 cup) soft brown sugar
  • 115g (1/2 cup) dairy-free spread (e.g., Flora Buttery)
  • 280ml (1 cup + 2 tbsp) water
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda
• Dry and Wet Ingredients:
  • 225g gluten-free flour (e.g., 175g (1 1/4 cups) rice flour + 50g (1/2 cup) ground almonds)
  • 2 beaten eggs or egg replacement (aquafaba (3 tbsp per egg), flaxseed (1 tbsp flaxseed + 2.5 tbsp water per egg), 1/4 cup unsweetened applesauce per egg, 1/4 cup mashed banana per egg, or 1 tbsp ground flaxseed mixed with 3 tbsp water per one egg, or a commercial egg replacer)
  • 2 tbsp brandy (optional, or substitute with orange juice)

Instructions:

1. Prepare the Fruit Mixture - overnight

In a large saucepan, combine the dried fruit, cherries, soft brown sugar, dairy-free spread, water, mixed spice, and bicarbonate of soda.

Cook the mixture on low heat for about 10 minutes, stirring occasionally, until the spread fully melts.

Remove from heat and allow to cool completely. For the best results, cover the saucepan and leave it overnight to let the flavours develop.

2. Prepare the Baking Tin

Preheat your oven to 150°C (300°F), or Gas mark 2. Line your baking tin with non-stick baking paper. To prevent over-browning, place a piece of baking paper with a hole cut in the centre over the top of the cake during baking.

3. Mix the Cake Batter

In a mixing bowl, combine the cooled fruit mixture with the gluten-free flour and ground almonds. Stir well to combine.

Add the beaten eggs (or egg replacement) and optional brandy, mixing until a smooth batter forms.

4. Bake the Cake

Pour the batter into the prepared baking tin, smoothing the surface with a spoon. Place a piece of nonstick paper with a hole cut out of the middle over the top and bake in the preheated oven for about 2 hours.

To check if the cake is cooked, insert a skewer into the centre; it should come out clean or with only a few crumbs. Adjust cooking time as needed.

5. Cool and Decorate

Allow the cake to cool completely in the tin before removing. Decorate as desired, for example, with a glaze made from powdered sugar and plant milk, or simply enjoy it as is!

Storage:

Wrap the cooled cake in baking paper and store it in an airtight container. This cake keeps well for up to a month and improves in flavour over time.

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Share your festive creations with us! Tag @charityeos and use the hashtag #646EOS to spread the holiday cheer.

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