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Raw Vegan Christmas Cake

Prep Time 20 mins
Total Time 1 hr 20 mins
Course Dessert, Raw, Vegan
Servings 18 people

Ingredients
  

  • 2 tsp Coconut or Macadamia Oil
  • 1 Large Orange
  • 4 tbsp Brandy , or strong black chai tea
  • 8 Medjool Dates , pitted
  • 100 grams Macadamias
  • 200 grams Almonds
  • 100 grams Walnuts
  • 250 grams Dried Figs
  • 100 grams Dried Cranberries
  • 250 grams Raisins
  • 250 grams Sultanas
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Allspice
  • 1 tsp Ground Ginger
  • Extra Almonds or Macadamias for Decoration

Instructions
 

  • Brush a 20cm springform tin with a little coconut or macadamia oil.
  • Finely grate the zest of the orange and then juice it.
  • Combine the orange zest and juice with the brandy and dates. Set aside while preparing the rest of the cake.
  • Place macadamias, almonds and walnuts in a food processor. Pulse until quite finely chopped but with still with some small pieces. Set the nuts aside.
  • Put the dates, their soaking liquid, all of the other dried fruits and spices into the food processor and process until they are crumb-sized pieces but not a paste. Blend in the ground nuts until combined.
  • Press the mixture into the cake tin, decorate the top with the extra nuts and place into the fridge to set for at least an hour or overnight.
  • Cut the cake with a wet sharp knife to serve. The cake lasts for at least 3 weeks covered in the fridge.